Trying to get enough veggies into your diet? Here’s a simple and easy and quick way that will keep you in healthy colorful vegetables all week.
The colors of this recipe prompted the title “trifecta.” Not only is it a beautiful dish, it’s also a win-win!
Two Sheet Pan-Roasted Trifecta Vegetables
This two pan technique will keep you in delicious veggies for a week.
Ingredients
- I medium purple sweet potato
- 1 medium sweet potato
- 11.5 oz. Brussels sprouts
- 12 oz. rainbow baby carrots
- 1 bunch Lacinato kale
- 1/2 red cabbage
- 1 (15 oz.) can garbanzo beans
- 1/4 c. extra virgin olive oil, divided
- salt and pepper
Instructions
- Preheat oven to 400 F. (I use the convection roast setting.)
- Peel and chop sweet potatoes into 1 inch cubes.
- Clean Brussels sprouts. *
- In a large bowl, toss potatoes, Brussels sprouts, and carrots with 1/8 c. olive oil. Season with salt and pepper.
- Spread mixture on a large sheet pan lined with a silicon pad or parchment paper.
- Place in oven for 20 minutes, stirring after the first 10 minutes. For even roasting, you may want to rotate pan as well after the first 10 minutes.
- While the root veggies are roasting, rough chop kale and place in the same large bowl that was used to toss the root vegetables.
- Rough chop red cabbage and place in bowl.
- Drain and rinse garbanzo beans. Dry well and place in bowl. Toss the kale, cabbage and garbanzo beans with the remaining 1/8 c. olive oil and season with salt and pepper. Spread on a silicon pad or parchment lined baking sheet.
Place in oven and roast for 10 minutes, watching carefully and stirring often. (The kale will almost become dry but you do not want to burn it.)
- Remove both sheets from the oven, toss all veggies together and serve.
*I used some already cleaned and seasoned Brussels sprouts from Sprouts.
You can toss these veggies with brown rice or quinoa and add a bit of tahini dressing for a delicious meal. Or simply use them as a side with your choice of protein, like Chipotle-Lime Chicken.
Here is a lunch we had with tri-colored quinoa, said veggies and a dollop of that tahini dressing.
I know that almost every single one of these veggies is totally out of season but when I saw the purple sweet potatoes at Sprouts, I just couldn’t resist.
Linking up with Deb’s Souper Sunday.
So colourful and delicious! I can’t get enough of PURPLE :-))
This was a beautiful dish to create.
What a great way to cook veggies! Love the color and texture, and I know the flavor is outta sight! Thanks for this.
I will be using this method a lot (especially this fall and winter when all this stuff is more seasonal!).
This is my kind of meal, love roasted veggies, have never roasted kale like this, will give it a try.
Just watch the kale carefully. I would also put it on as a bottom layer.
Love that purple and this dish! This would persuade anyone to eat their veggies! Yum!
That was what I was going for.
Your lunch looks just my style!! And at first I thought those purple sweet potatoes were beets—loving this colorful melange of veggies!
Well, beets would add another purple element!
I have never seen purple sweet potatoes and like you I would not have been able to resist buying them. This recipe is perfect for the winter weather we are having right now 🙂
Yes, it is a bit more seasonal to you. 🙂
I love roasted veggies and these are so pretty. It does make for a great lunchtime salad bowl. Thanks for linking it up with Souper Sundays this week. (BTW–can you add the link to this post for me?) Mahalo!
Deb
I’m on it!
Now that’s a interesting combination of vegetables. Love each of these vegetables by themself, and never thought of combining them. How creative!
I can’t wait for fall to make this over and over and over again.
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