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Roasted Autumn Vegetable Sheet Pan

This dish features a medley of fall vegetables such as carrots, parsnips, and Brussels sprouts roasted on a sheet pan, enhanced with fresh ginger and toasted pine nuts. The vegetables develop crispy edges and tender insides, with fragrant aromas and caramelized caramel notes, resulting in a colorful and inviting final presentation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 cups carrots, chopped about 2-3 large carrots
  • 3 cups parsnips, chopped about 2 large parsnips
  • 2 cups Brussels sprouts, halved preferably small or medium-sized
  • 2 tablespoons olive oil
  • 1 inch fresh ginger, minced
  • 1/4 cup toasted pine nuts
  • to taste salt and pepper

Equipment

  • Sheet pan
  • Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  2. Place the chopped carrots, parsnips, and halved Brussels sprouts in a large mixing bowl. Drizzle with olive oil and toss to coat evenly, ensuring all vegetables have a light sheen.
  3. Add minced ginger to the bowl and toss again to distribute the spicy-sweet aroma among the vegetables.
  4. Spread the coated vegetables in an even layer on the prepared sheet pan, leaving space between pieces for crisping.
  5. Roast in the oven for about 20-25 minutes, until the edges are golden brown and caramelized, and the vegetables are tender when pierced with a fork.
  6. Remove the sheet pan from the oven and sprinkle the toasted pine nuts over the hot vegetables, allowing them to toast slightly and release their nutty aroma.
  7. Finish with a light seasoning of salt and freshly ground pepper, then gently toss everything together so the pine nuts and flavors are evenly distributed.
  8. Serve hot, with the crispy edges and tender insides of the roasted vegetables, topped with fragrant toasted pine nuts and fresh ginger.