Easy Sheet Pan Roasted Vegetables (3 side dishes!)
Servings: 4 -6 people
Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.
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Equipment
- large baking sheet, small frying pan
Ingredients
Roasted Vegetables
- 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
Toppings
- 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
Instructions
Vegetabales
- 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.
Toppings
- 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!
Notes
**Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!
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