Go Back
–+ servings
Sheet Pan Lemon Roasted Vegetables
Print Recipe
5 from 1 vote
Pin Recipe

Sheet Pan Lemon Roasted Vegetables

Sheet Pan Lemon Roasted Vegetables, a healthy and simple side dish recipe that can be made vegan, paleo, or gluten free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Vegan Recipes
Cuisine: Mediterranean
Search Result: Brussels sprouts, easy, Mediterranean Diet, potatoes, roasted, sheet pan, vegan, vegetables
Servings: 8 servings
Servings: 1g
Author: 🔪 Food, Wine, and Love

Ingredients

  • Red Potatoes- 1 pound.
  • Brussels Sprouts- 1 pound
  • Olive Oil– 2 tablespoons divided.
  • Lemon Juice– 3 tablespoons .
  • Garlic– 3 cloves minced.
  • Dijon Mustard– 1 teaspoon.
  • Maple Syrup– 1 teaspoon.
  • Seasonings as desired. This can include Italian Seasonings Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.

Instructions

  • Preheat your oven to 425. If you really want to, you can give your rimmed baking sheet or line it with parchment paper. This is optional but, some folks prefer to do this.
  • Make sure that your vegetables are prepared as indicated above, cleaned, dried, in cut into uniform bite sized pieces as needed.
  • Place the potatoes in a large mixing bowl and toss with one tablespoon of the oil. You can season as desired. Bake for 15 minutes.
  • While the potatoes are baking, place the brussels sprouts in to the large mixing bowl and toss with the remaining oil and seasonings as desired. After 15 minutes of baking remove the pan from the oven and blend in the tossed brussels sprouts. Again, spread the vegetables out evenly in a single layer and return the baking sheet to the oven to bake for another 15 minutes. If you need to add additional oil to the vegetables do so in small amounts (teaspoons) when mixing the vegetables on the baking sheet.
  • In a small mixing bowl, use a whisk or fork to blend together the lemon juice, garlic, Dijon mustard, and honey or maple syrup. After removing the baked vegetables from the oven, pour this mixture over the vegetables and then toss. Season as needed and serve immediately.

Recipe Notes

I mentioned above that this recipe works best on a rimmed baking sheet. You do not have to line the baking sheet with parchment paper or foil as well.
I also mentioned how to prepare the vegetables for this recipe.
Vegetables should be clean (if you are keeping skins on the potatoes etc.) and allowed to dry. Also, cut the vegetables into bite size pieces that are close to uniform in size.
Feel free to omit vegetables or sub in other vegetables as needed. You want two pounds total in vegetables for this recipe.

originally posted:

April 19, 2021
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.

Nutrition

Serving: 1g | Calories: 110kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 207mg | Fiber: 3g | Sugar: 2g
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

Follow Me