Best Sheet Pan Roasted Vegetables
These are the Best Easy and Healthy Sheet Pan Roasted Vegetables! You will never want to eat brussel sprouts and cauliflower any other way!
Ingredients
- 12 oz bag of fresh trimmed brussel sprouts - I grabbed my bag at Whole Foods!
- 12 oz bag of fresh cauliflower florets - I grabbed my bag at Whole Foods!
- ⅛ cup parmesan cheese
- ⅛ cup nutritional yeast
- 1 tbsp garlic powder
- ⅛ cup tahini
- 3 tbsp olive oil
- ⅛ cup coconut aminos
- ½ tsp salt
- ½ tsp black pepper
- ⅛ cup chopped sun-dried tomatoes
Instructions
- Cut the brussel sprouts in half. If the cauliflower florets are very large, cut them slightly smaller. Place the brussel sprouts and cauliflower into a mixing bowl. Add in all other ingredients except for the sun-dried tomatoes. Ensure the vegetables are completely coated in the spice mixture.
- Place the vegetables onto a sheet pan lined with parchment paper. Bake at 400° for 35-40 minutes or until cooked through.
- Check on the veggies every 10 minutes and flip to ensure they do not burn.
- Toss in the sun-dried tomatoes before serving!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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