Description
Experience the warmth of a Thanksgiving feast with this vibrant sheet pan vegan dinner. Packed with earthy roasted vegetables, aromatic herbs, and a delightful crunch from toasted pecans, this recipe brings everyone together in a celebration of flavors. Easy to prepare and perfect for impressing guests or enjoying a cozy night at home, it’s a dish that captures the essence of the season.
Ingredients
Scale
- 2 cups sweet potatoes (cubed)
- 2 cups Brussels sprouts (halved)
- 1 large red onion (wedged)
- 1 medium zucchini (sliced)
- 3 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup pecan nuts (toasted)
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop sweet potatoes, Brussels sprouts, red onions, and zucchini into uniform pieces.
- In a mixing bowl, combine all vegetables. Drizzle with olive oil, balsamic vinegar, thyme, rosemary, salt, and pepper; toss to coat evenly.
- Spread the vegetable mixture evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through.
- Once cooked, sprinkle toasted pecans on top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 6g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg