Looking for an easy side dish to serve with dinner tonight? Look no further! This savory sheet pan roasted vegetable recipe is full-flavor yet simple to make. Healthy and colorful, this will be sure to turn almost any dinner plate into an enticing feast for the body AND eyes!

Any information in the post is for general information purposes only and is NOT medical advice. Please consult a healthcare professional for individual medical and nutrition advice.

As a dietitian, I was taught to “eat the rainbow” and this savory sheet pan roasted vegetable recipe definitely helps with that! The bright orange carrots make a striking contrast to the vivid green beans to liven up almost any dinner plate. And although potatoes can often appear brown and dull, adding a variety of potatoes, especially red-skinned, golden, or purple potatoes, will really make this dish enticing!

Personally, I prefer to use a variety of different potatoes to keep this dish colorful and visually appealing. Conveniently, the stores where I do my grocery shopping have bags of petite potatoes that already contain a mixture of purple, golden, and red varieties. However, any type of potato will work for this sheet pan roasted vegetable recipe, including large Idaho or Russet potatoes. I also leave the skin on the potatoes for added color, in addition to boosting the health benefits of the dish.

Alternatively, if you prefer to prepare this dish without the potatoes, that can be done too! Sometimes I just need a simple and healthy vegetable side dish to go with my dinner, and will modify this sheet pan roasted vegetable recipe. To do so, simply omit the potatoes, and reduce the amount of oil and seasonings. I have found that reducing the oil to 2 Tablespoons instead of 3 works great, as well as cutting the seasoning amounts in half. The cooking time, however, will be about the same.

Another reason I love this sheet pan roasted vegetable recipe? For the health benefits, of course! As a dietitian, I include a vegetable with almost every dinner meal. The carrots and green beans are fabulous low-calorie and healthy ingredients. Both are rich in vitamins and minerals, like Vitamin A and potassium in the carrots and Vitamin K and Folate in the green beans. Furthermore, both contain a decent amount of fiber as well as antioxidants.

You may be wondering, where is the salt? As a dietitian, I rarely cook with salt, and I almost never add salt to my food. This recipe includes such a wonderful variety of seasonings, that I believe it is delicious as is. Before assuming that potatoes and vegetables NEED salt added to them, I would encourage you to try the food first. While salt does taste good, so do the vegetables!

Along with omitting salt, I have also omitted any black pepper from this recipe. Why? The seasonings used in this sheet pan roasted vegetable recipe are warm, savory, and comforting, whereas black pepper tends to have a sharp, pungent flavor that I do not feel goes well with the rest of the ingredients. Of course, you can always add a little freshly ground black pepper to your dish if you prefer, but in my home, we eat this without.

What goes well with the savory sheet pan roasted vegetable recipe? Almost any type of meat dish. The warm, comforting taste of the seasonings will bring out those same qualities in the meat. Roast chicken, turkey breast, meatloaf, or even pork chops will pair wonderfully with the seasoning blend. Furthermore, the vibrant hues of the vegetables will be a splendid contrast to the meat for a colorful, appealing dinner.

Sheet Pan Roasted Vegetable Recipe

Prep Time: 5-10 minutes Cook Time: 40-50 minutes

Ingredients

• 24 oz Potatoes, washed
• 12 oz Fresh Green Beans, washed and trimmed
• 1 pound Baby Carrots, washed and peeled
• 3 Tablespoons Canola Oil
• 1 teaspoon dried Parsley
• 1/4 teaspoon crushed Rosemary
• 1/4 teaspoon rubbed Sage
• 1/4 teaspoon ground Thyme

Directions

1. Cut the potatoes into bite-size pieces (about 1″ cubed) and place on a large sheet pan
2. Add the carrots and green beans
3. Drizzle the oil uniformly over top, then sprinkle the dried seasonings (parsley, rosemary, sage, thyme) evenly over the vegetables.
4. Toss to coat, then spread out in a thin, even layer in the pan.
5. Bake in a preheated oven at 400^oF for 40-50 minutes or until the vegetables start to turn a golden brown.

Time-Saving Tip: Purchase pre-washed and trimmed green beans as well as pre-washed and peeled baby carrots.

*Nutrition Information (per serving, about 6 servings per recipe)

• 205 Calories
• 7 g Total Fat
• 0.5 g Saturated Fat
• 5 g Protein
• 64 mg Sodium
• 32 g Total Carbohydrate
• 6 g Fiber

*Nutrition information is approximate and based on the products that I buy in my home. Information will vary based on the products purchased in your home.