This Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes is the one pan side dish you’ve been waiting for.
From one pan you get three side dishes of delicious roasted vegetables!
Plus, each vegetable has it’s own topping for a beautiful finishing touch.
Carrots, brussels sprouts and potatoes roast together so wonderfully and are easy to prep.
Sometimes, side dishes are the more stressful part of serving a group. So, I created this one pan recipe to take your from everyday weeknight meals to special occasions.
Sheet pan roasted vegetables are probably my favorite side dish, especially in the cooler months. And with this recipe, each vegetable is roasted simply with olive oil, salt, pepper and garlic then paired with a complimentary topping:
Topped with toasted almonds
Topped with pancetta or bacon
Topped with crispy sage
Plus, you can make all of these toppings ahead of time. Or, for a simpler weeknight meal just omit the toppings and enjoy the vegetables on their own! Whichever way you’re enjoying this recipe you’ll get lots of different flavors from the roasted vegetables in a simple, one pan way.
Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes
- large baking sheet, small frying pan
- 1 1/2 lb brussels sprouts, halved about 3 cups
- 1 lb carrots, cut into 1 inch circles about 3-4 large carrots
- 1 1/2 lb creamer potatoes, halved about 5 cups
- 4 1/2 tbsp extra virgin olive oil
- 3/4 tsp kosher or sea salt
- 3/4 tsp ground pepper
- 3/4 tsp garlic powder
- 1/3 cup sliced or chopped almonds
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 12 sage leaves
- 4 thick slices of pancetta or bacon
- Pre-heat oven to 400F.
- Layer a large baking sheet pan with parchment paper.
- Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
- Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables. Toss the vegetables in each of their sections on the sheet pan.
- Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.
- Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
- Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
- Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.
To Serve Vegetables
- To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!
These sheet pan roasted vegetables are perfect for Thanksgiving or other festive occasions! You can bet guests will like at least one if not more of the vegetables so there’s something for everyone’s taste. And, if you’re looking for more side dish inspiration, try my Bacon & Sage Sweet Potatoes or even my Sweet Potato & Cheddar Drop Biscuits.
I also like to meal-prep these vegetables for the week ahead! They keep well in the fridge to take as a part of lunch or reheat at a low oven temperature to add to dinner.
Until the next cooking adventure,