Description
Elevate your holiday gatherings with a vibrant Sheet Pan Thanksgiving Dinner Vegan, featuring roasted sweet potatoes, Brussels sprouts, and carrots. This easy one-pan dish combines seasonal flavors in a colorful medley that’s perfect for busy kitchens. With minimal prep and cleanup, it delivers a delightful aroma and stunning presentation that will impress both vegans and non-vegans alike.
Ingredients
Scale
- 2 medium sweet potatoes, cubed (about 2 cups)
- 1 lb Brussels sprouts, halved
- 3 medium carrots, sliced (about 1 cup)
- 1 red onion, chopped
- 3 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut the sweet potatoes, Brussels sprouts, carrots, and red onion into uniform sizes.
- In a large bowl, toss the chopped vegetables with olive oil, thyme, rosemary, salt, and pepper until evenly coated.
- Spread the seasoned veggies on a large baking sheet in a single layer for even roasting.
- Roast in the preheated oven for 25-30 minutes or until golden brown and tender, stirring halfway through.
- Serve immediately as a centerpiece or alongside grains like quinoa.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 7g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg