Description
This vibrant sheet pan Thanksgiving dinner is a feast for the senses, combining roasted Brussels sprouts, sweet potatoes, and pumpkin for a colorful and delicious dish. Easy to prepare, this vegan recipe ensures you spend less time in the kitchen and more time with loved ones. With its delightful aroma and appealing presentation, it’s the perfect centerpiece for any festive gathering!
Ingredients
Scale
- 2 cups Brussels sprouts, halved
- 2 medium sweet potatoes, diced
- 2 cups carrots, chopped
- 2 cups pumpkin cubes (fresh or canned)
- 3 tbsp olive oil
- 1 tbsp fresh thyme, chopped
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop all vegetables into bite-sized pieces.
- In a large bowl, toss veggies with olive oil, garlic powder, thyme, paprika, salt, and pepper until coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Roast for 25-30 minutes until veggies are tender and caramelized, stirring halfway through.
- Let cool slightly before serving hot.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Vegan
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg