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.
