Sheet Pan Roast Veggies 3 Ways!
Serves 415 mins prep30 mins cook
Sheet Pan Roast Veggies 3 Ways! 🥕 2 cups Brussels Sprouts, ends trimmed and halved 1 bunch carrots, scrubbed, tops removed and peeled 1 large fennel bulb, sliced into 1/4 inch rounds 4 tbsp avocado oil Seasoning for Brussels: 1/2 tsp garlic powder 1/2 tsp onion powder 1 tbsp sriracha sauce Seasoning for Carrots: 1/2 tsp sumac 1/2 tsp ground coriander Seasoning for Fennel: Salt and Pepper Preheat oven to 400. Place all veggies in rows on parchment lined baking sheet. Drizzle oil over all veggies. Massage evenly over veg. Season each veg. Then with salt and pepper. Roast for 30 min or until done.
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Instructions
Preheat oven to 400°F (200°C). Place all veggies (Brussels Sprouts, carrots, fennel) in rows on a parchment-lined baking sheet. Drizzle avocado oil over all veggies. Massage the oil evenly over the vegetables. Season Brussels Sprouts with garlic powder, onion powder, and sriracha sauce. Season carrots with sumac and ground coriander. Season fennel with salt and pepper. Then, season all veggies generally with additional salt and pepper as desired. Roast for 30 minutes or until done.View original recipe