Free Sample of Rocky Mountain Rub on Orders $50+(Terms & Conditions Apply)
Sheet Pan Tuscan Roasted Veggies

Sheet Pan Tuscan Roasted Veggies

Sheet Pan Tuscan Roasted Veggies

Print

Ditch the boring sides and get sassy with Sheet Pan Tuscan Roasted Veggies – totally vegan and ready to rock your plate! They're not just veggies; they're flavor-packed bites of art.

Sniff that Tuscan Rosemary Salt – it's pure roasted veggie seduction. With rosemary, sage, and a dash of ginger and cinnamon, it's like a flavor party you can't resist.

Easy to make on a sheet pan, these rainbow potatoes, red onion, and brussels sprouts will have you snacking before dinner's even a thought! 

It's a simple and delicious way to enjoy a variety of roasted vegetables in one go. Toss in a quiche or frittata if you're feeling fancy.

Yields
1 servings
Prep Time Cook Time Total Time
15 min 30 min 45 min
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 Lunch 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

Ditch the boring sides and get sassy with Sheet Pan Tuscan Roasted Veggies – totally vegan and ready to rock your plate! They're not just veggies; they're flavor-packed bites of art.

Sniff that Tuscan Rosemary Salt – it's pure roasted veggie seduction. With rosemary, sage, and a dash of ginger and cinnamon, it's like a flavor party you can't resist.

Easy to make on a sheet pan, these rainbow potatoes, red onion, and brussels sprouts will have you snacking before dinner's even a thought! 

It's a simple and delicious way to enjoy a variety of roasted vegetables in one go. Toss in a quiche or frittata if you're feeling fancy.

Dinner Lunch Potatoes Side Dish Tuscan Rosemary Salt Vegetarian
Shop the story