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Sheet Pan Tuscan Roasted Veggies

Sheet Pan Tuscan Roasted Veggies

Sheet Pan Tuscan Roasted Veggies

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Roasted vegetables are always in style, and this super easy sheet pan recipe makes a dish that’s as beautiful as it is delicious. Potatoes, brussels sprouts, and onions team up with our Tuscan Rosemary Salt for a rainbow of colors and flavors that’s anything but humdrum while still managing to be healthy, vegan, and so simple to make. What’s not to love?

Tuscan Rosemary salt combines familiar herbal flavors like rosemary, sage, and fennel with a touch of the exotic - a pinch of cinnamon and ginger. Add the chemistry of a hot oven and the coziness of hearty veggies and you’ve got some serious comfort food.

This dish can be prepared as a side for a larger dinner, but also shines as a meal all on its own. For those who like to get creative it can also be added to frittatas and quiche!

Yields
1 servings
Prep Time Cook Time Total Time
15 min 30 min 45 min
What You'll Need
  • Cutting Board
  • Knife
  • Large bowl
  • Sheet pan
Sheet Pan Tuscan Roasted Veggies

Sheet Pan Tuscan Roasted Veggies

Ingredients

  • 1 lb rainbow potatoes (a mix of purple, red, and yellow potatoes), washed and cut into wedges
  • 1 red onion, peeled and cut into quarters 
  • 2 cups brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 2 teaspoons Tuscan Rosemary Salt

Get the Spices

Tuscan Rosemary Salt
Tuscan Rosemary Salt

Directions

  1. Preheat your oven to 425°F 
  2. Line a large sheet pan with parchment paper for easy cleanup.
  3. Wash the rainbow potatoes and cut them into bite-sized pieces. If the potatoes are larger, consider halving or quartering them.
  4. Peel the red onion and cut it into quarters.
  5. Trim the Brussels sprouts and cut them in half lengthwise.
  6. In a large bowl, combine the rainbow potato pieces, red onion wedges, and halved Brussels sprouts.
  7. Drizzle the olive oil over the vegetables and sprinkle the Tuscan Rosemary Salt. Toss the vegetables well to ensure they are evenly coated with the oil and seasoning.
  8. Spread the seasoned vegetables out in a single layer on the prepared sheet pan. Make sure they're not too crowded to allow for even roasting.
  9. Place the sheet pan in the preheated oven.
  10. Roast for 30 minutes or until the vegetables are tender and golden brown, stirring them halfway through to ensure even cooking.
  11. Once the vegetables are roasted to your desired level of crispiness, remove the sheet pan from the oven and enjoy while hot. 
Dinner Easy Lunch Mediterranean Kitchen Potatoes Side Dish Tuscan Rosemary Salt Vegetarian
Sheet Pan Tuscan Roasted Veggies

Sheet Pan Tuscan Roasted Veggies

COOK TIME: 30.0

  • 1 lb rainbow potatoes (a mix of purple, red, and yellow potatoes), washed and cut into wedges
  • 1 red onion, peeled and cut into quarters 
  • 2 cups brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 2 teaspoons Tuscan Rosemary Salt
  1. Preheat your oven to 425°F 
  2. Line a large sheet pan with parchment paper for easy cleanup.
  3. Wash the rainbow potatoes and cut them into bite-sized pieces. If the potatoes are larger, consider halving or quartering them.
  4. Peel the red onion and cut it into quarters.
  5. Trim the Brussels sprouts and cut them in half lengthwise.
  6. In a large bowl, combine the rainbow potato pieces, red onion wedges, and halved Brussels sprouts.
  7. Drizzle the olive oil over the vegetables and sprinkle the Tuscan Rosemary Salt. Toss the vegetables well to ensure they are evenly coated with the oil and seasoning.
  8. Spread the seasoned vegetables out in a single layer on the prepared sheet pan. Make sure they're not too crowded to allow for even roasting.
  9. Place the sheet pan in the preheated oven.
  10. Roast for 30 minutes or until the vegetables are tender and golden brown, stirring them halfway through to ensure even cooking.
  11. Once the vegetables are roasted to your desired level of crispiness, remove the sheet pan from the oven and enjoy while hot. 

Sheet Pan Tuscan Roasted Veggies

Roasted vegetables are always in style, and this super easy sheet pan recipe makes a dish that’s as beautiful as it is delicious. Potatoes, brussels sprouts, and onions team up with our Tuscan Rosemary Salt for a rainbow of colors and flavors that’s anything but humdrum while still managing to be healthy, vegan, and so simple to make. What’s not to love?

Tuscan Rosemary salt combines familiar herbal flavors like rosemary, sage, and fennel with a touch of the exotic - a pinch of cinnamon and ginger. Add the chemistry of a hot oven and the coziness of hearty veggies and you’ve got some serious comfort food.

This dish can be prepared as a side for a larger dinner, but also shines as a meal all on its own. For those who like to get creative it can also be added to frittatas and quiche!

Dinner Easy Lunch Mediterranean Kitchen Potatoes Side Dish Tuscan Rosemary Salt Vegetarian
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