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One Pan Roasted Harvest Vegetables - made with carrots, sweet potatoes, Brussels sprouts, baby potatoes and chickpeas. The perfect easy and delicious side dish for fall, Thanksgiving, Christmas or any busy weeknight meal! Best of all, so easy to customize and packed with crunchy panko crumbs and bursting with flavor from the Parmesan cheese, garlic and Italian seasoning.

One Pan Roasted Harvest Vegetables

Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!

Course Main Course
Cuisine American
Keyword easy fall vegetable side dish, easy side dish recipe, easy vegetable recipe, easy veggie recipe, fall vegetables, healthy fall recipes, healthy side dish, roasted vegetables, side dish recipe for thanksgiving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 291 kcal
Author Kelly

Ingredients

  • 1/2 lb (2-1/2 cups) Brussels sprouts trimmed and halved
  • 1 medium carrot peeled and sliced into 1/2" thick rounds
  • 1 medium sweet potato peeled and cut into cubes
  • 1/2 lb (2-1/2 cups) baby potatoes halved
  • 4 Tablespoons olive oil or more as needed
  • 1 teaspoons sea salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 teaspoons Italian seasoning
  • 1 teaspoons garlic powder or 3-4 cloves fresh garlic, minced
  • 1/4 cup Panko crumbs
  • 1/4 cup finely grated Parmesan cheese

Optional Substitutions:

  • Broccoli, Cauliflower, Rutabaga, Butternut Squash can be be swapped in or added in addition to the other vegetables.

Instructions

  1. Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
  2. Combine all the ingredients to a large mixing bowl. Toss to coat well.
  3. Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
  4. Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
  5. Remove from oven and transfer to serving dish.

Recipe Video

Nutrition Facts
One Pan Roasted Harvest Vegetables
Amount Per Serving (1 serving)
Calories 291 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g10%
Sodium 714mg30%
Potassium 805mg23%
Carbohydrates 35g12%
Fiber 6g24%
Sugar 4g4%
Protein 6g12%
Vitamin A 7575IU152%
Vitamin C 66.9mg81%
Calcium 71mg7%
Iron 2.4mg13%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.