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Sheet-Pan Roasted Rosemary Winter Vegetables

Sheet-Pan Roasted Rosemary Winter Vegetables

Full of Plants
Quick and easy roasted winter veggies served with a creamy orange tahini coconut yogurt sauce. Just one pan and 45 minutes required!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Mediterranean
Servings 3 servings
Calories 333 kcal


  • 1 parsnip peeled and chopped
  • 2 beets peeled and sliced
  • 1 fennel bulb sliced
  • 1 cup Brussel sprouts halved
  • 2 carrots peeled and chopped
  • 2 cloves of garlic peeled and minced
  • 2 tbsp olive oil
  • 2 tbsp orange juice
  • 2 tsp dried rosemary
  • 1/2 tsp chili
  • 1 tsp coconut sugar
  • 1/4 tsp salt

Orange Tahini Dipping Sauce

  • 1/3 cup coconut yogurt (or other non-dairy yogurt)
  • 3 tbsp orange juice
  • 2 tbsp tahini
  • 1 small clove of garlic minced
  • 1/2 tsp orange zest
  • 1/8 tsp salt or more to taste
  • 1/8 tsp smoked paprika
  • a pinch of cardamom


  • Preheat oven to 400°F (200°C).
  • Add the chopped parsnip, beets, fennel, Brussel sprouts, carrots, and garlic to a baking sheet. Drizzle with olive oil, orange juice, and sprinkle with the rosemary, chili, coconut sugar, and salt.
  • Toss to coat the veggies with the oil and spices. Try to arrange the veggies into an even layer. You can top with 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 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 or enjoy 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 the same day.


Serving: 1 (with dipping sauce)Calories: 333 kcalCarbohydrates: 40.5 gProtein: 7.5 gFat: 18.1 gFiber: 10.6 gSugar: 17.2 g
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