Sheet Pan Roasted Winter Vegetables

Sheet pan-roasted vegetables are something I do quite often. It’s great for meal prep and takes very little active time to make. This one uses seasonal vegetables like parsnips, fennel, beets, and Brussels sprouts.

In my opinion, roasted veggies should always come with a dipping sauce. It’s mandatory. This winter vegetable sheet pan comes with a smoky (and seriously delicious) orange tahini coconut yogurt sauce!

⭐️ Why You Should Try It

• Quick and super easy. This sheet pan comes together in less than 45 minutes with just 10 minutes of prep time. Simply cut the veggies, coat with the seasonings, and bake. It’s as easy as that!
• Perfect for meal prep. While these roasted veggies are delicious hot, they are also super good chilled! Plus, it keeps very well, so you can enjoy the leftover throughout the week.
• Versatile. You can serve this sheet pan as is, or serve the roasted vegetables with rice, tofu, or add to tacos, wraps, and more!

🧄 Ingredient Notes

Here is what you will need:

• Parsnips – For a sweet and nutty flavor. If you are not fond of parsnips, you can substitute them with turnips or more carrots.
• Beets – I went with different colors of beets for more color, but regular beets work perfectly.
• Fennel – For a subtle anise flavor!
• Brussels sprouts – Since Brussels sprouts season is quite short, feel free to use frozen ones if you can’t find fresh ones.
• Carrots – I went with two medium carrots. For a heartier meal, use one carrot and 3 baby potatoes.
• Garlic
• Oranges – We will be using orange juice to add a citrusy flavor to the vegetables as well as the dipping sauce.
• Olive oil – Or your favorite cooking oil.
• Rosemary – For an herby flavor. You can replace it with thyme, oregano, or Italian seasoning.
• Chili powder – Optional, but it adds extra flavor. Use chili seasoning, not pure chili powder.

Note: this recipe is versatile, so feel free to use the vegetables you have on hand! Sweet potatoes, broccoli, cauliflower, or even butternut squash make great substitutes or additions!

🥕 How to Roast Vegetables

Making this sheet pan couldn’t get easier. Start by peeling and cutting all of the veggies and spread them on a baking sheet.

Then it’s time to season: a drizzle of olive oil, a teaspoon of rosemary, and a pinch of salt and chili. To slightly caramelize the veggies, I also added a teaspoon of coconut sugar and a squeeze of orange juice.

🍊 How to Make the Dipping Sauce

While the veggies are roasting in the oven, prepare the orange tahini sauce.

Simply combine all of the ingredients in a small bowl: Coconut yogurt makes the base, tahini adds creaminess, and a nutty flavor, orange juice for a citrusy flavor and sweetness, garlic, and finally, smoked paprika for a subtle smokiness. If you like cardamom, I suggest adding a pinch of it, too. It goes very well with the orange!

This sauce balances perfectly with the earthiness of the root vegetables.

🍚 How to Serve It

While you can serve this sheet pan as is, with the dipping sauce, it can also be served with rice (check out this Clay Pot Rice!), quinoa salad, or with your plant-based protein of choices like tofu, vegan chicken, or tempeh!