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RD Sheet Pan Veggie Roast

Recipe At A Glance

  • 8 ingredients
  • Over 30 minutes
  • 8+ Servings

For a better-for-you, meatless dinner idea, make this Sheet Pan Veggie Roast.

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Recipe Ingredients

  • 1 (18-ounce) bag frozen roasting vegetable mix: halved Brussels sprouts, butternut
    squash & onions
  • 1 (16- ounce) bag frozen roasting vegetable mix: halved Brussels sprouts & sweet potatoes with olive oil and maple sugar
  • 4 Tbsp. avocado oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ½ tsp. onion powder
  • 1 medium lemon; zested, sliced in half, seeded
  • Parmesan cheese, finely shredded (optional)

Recipe Directions

  • Arrange oven racks, one in the center and one just below the broiler. Place a rimmed baking sheet on the center rack. Pre-heat oven to 450 degrees F.
  • In a large bowl, combine frozen vegetables, oil, salt, pepper and onion powder; toss to coat.
    Arrange vegetable mixture on pre-heated baking sheet in a single layer. Return to center rack; roast for 45 minutes.
  • Switch oven to broil; switch baking sheet position to top rack. Optional: dust lightly and evenly with Parmesan. Broil, 1 to 2 minutes, until browned as desired.
  • Remove baking sheet from oven; drizzle evenly with juice of half a lemon and grated lemon zest as desired.
  • Transfer vegetable mixture to a serving dish, serve and enjoy.

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