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Anti-Inflammatory Sheet-Pan Roasted Vegetables: A Meal Prep Essential

This vibrant roasted vegetable medley is not just a feast for the eyes but a powerhouse of anti-inflammatory ingredients like carrots, butternut squash, and Brussels sprouts. With the addition of purple sweet potatoes—rich in anthocyanins, the antioxidants responsible for their vivid colour—you'll elevate your meal prep game. Can't find purple sweet potatoes? Regular sweet potatoes work perfectly as a substitute.

Why Choose Anti-Inflammatory Sheet-Pan Veggies?

If you're in search of a simple, nutrient-dense side dish, our Anti-Inflammatory Sheet-Pan Roasted Veggies are the ultimate solution. Packed with fibre, vitamin A, and robust flavours, this dish complements any meal. The spice rub is easy to make yet elevates the dish with its savoury profile. Keep reading for a step-by-step guide to making this dish and expert tips on substitutions to customise it to your taste.

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Expert Tips for Perfect Roasted Vegetables

To help you master this recipe, the EatingWell Test Kitchen shares key tips to ensure your roasted vegetables are not just delicious but also perfectly cooked:

1. Avoid Overcrowding: Spread the vegetables across two baking sheets to prevent steaming. This ensures a crisp, golden finish.
2. Flexible Veggie Swaps: Feel free to experiment with your favourites. Substitute Brussels sprouts with broccoli or cauliflower, or swap fennel for red onion. You can even replace butternut squash with delicata or buttercup squash. For carrots and sweet potatoes, consider turnips, rutabaga, or celeriac.
3. Herbs for Enhanced Flavour: Add fresh herbs and half the salt after roasting. This prevents burning and intensifies the dish's savoury profile.

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Nutritional Highlights

• Carrots and Butternut Squash: These orange vegetables are rich in beta carotene, a potent antioxidant that supports vision, immune health, and reduces inflammation.
• Brussels Sprouts: Packed with sulforaphane, an antioxidant with cancer-fighting properties, and isothiocyanates that aid in lowering cholesterol.
• Purple Sweet Potatoes: Loaded with anthocyanins, these antioxidants promote heart health by reducing blood pressure and combating inflammation.

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Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon yellow mustard
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt, divided
• 1 medium purple sweet potato, cut into ¾-inch pieces (about 3 cups)
• 1 medium bulb fennel, sliced crosswise (about 1½ cups)
• 3 medium carrots, diagonally sliced ½-inch thick (about 1½ cups)
• 2 cups cubed butternut squash
• 2 cups halved Brussels sprouts
• 1 tablespoon chopped fresh herbs (e.g., thyme, parsley)

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Directions

Step 1: Prepare Your Oven

Preheat your oven to 450°F (230°C), positioning racks in the upper and lower thirds. Line two large baking sheets with parchment paper.

Step 2: Season the Vegetables

In a large bowl, whisk together olive oil, mustard, pepper, garlic powder, paprika, and ¼ teaspoon salt. Add the sweet potato, fennel, carrots, butternut squash, and Brussels sprouts. Toss until evenly coated, then spread the vegetables across the prepared baking sheets in a single layer.

Step 3: Roast to Perfection

Bake the vegetables for 20 to 25 minutes, stirring and rotating the pans halfway through, until they are tender and golden brown. Sprinkle with fresh herbs and the remaining ¼ teaspoon salt before serving.

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Customise Your Dish

Whether you're meal prepping or serving a crowd, this versatile dish is easily adaptable. Add your preferred vegetables or adjust the seasoning to suit your taste. This recipe delivers a nutrient-packed side that’s as delicious as it is healthful.

Enjoy your Anti-Inflammatory Sheet-Pan Roasted Veggies!