12 ingredients and 45 minutes are all you need to make this vibrant and comforting sheet pan! Root vegetables like beets, carrots, and parsnips meet Brussels sprouts and fennel to create a hearty and satisfying meal!
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 This Recipe
- 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.
- 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.
Toss to coat and throw everything in the oven. Roast in a 400°F preheated oven for about 30 minutes, and you end up with beautifully golden brown winter vegetables!
🍊 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.
If you are looking for an easy, quick, and flavorful recipe for a weeknight dinner, this sheet pan won’t disappoint. Plus, it’s great for meal prep as the veggies are also delicious enjoyed chilled!
- 1 medium parsnip peeled and cut into 1/2-inch thick slices
- 2 small beets peeled and cut into 1/2-inch thick slices
- 1 medium fennel bulb sliced into thick strips
- 1 cup Brussel sprouts halved
- 2 medium carrots peeled and cut into 1/2-inch thick slices
- 2 cloves of garlic minced
- 2 tbsp olive oil
- 2 tbsp orange juice
- 2 tsp dried rosemary
- 1/2 tsp chili seasoning
- 1 tsp coconut sugar
- 1/4 tsp salt
- Preheat oven to 400 °F (200°C) and line a baking sheet with parchment paper.
- Add the chopped parsnip, beets, fennel, Brussels sprouts, carrots, and garlic to the prepared baking sheet. Drizzle with olive oil, orange juice, and sprinkle with rosemary, chili, coconut sugar, and salt.
- Toss to coat the veggies with the oil and spices. Arrange the veggies into an even layer. You can also add a few orange slices for more flavor.
- Roast for about 30 minutes or until the veggies are golden brown. I found 30 minutes to be perfect to get the veggies cooked but still slightly crunchy. You might have to adjust the baking time depending on your oven and the size of your veggies.
- Remove from the oven, let cool for a few minutes, and serve with the orange tahini dipping sauce! Roasted veggies will keep for up to 3 days in the refrigerator. You can reheat them in a skillet or enjoy them chilled.
Orange Tahini Dipping Sauce
- Combine all the ingredients in a small mixing bowl. Taste and adjust saltiness and spiciness to your liking. This sauce is best served on the same day.