Sweet Potato Sheet Pan

Name: Sweet Potato Sheet Pan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 2 large sweet potatoes, peeled and cubed; ½ white onion; 1 sweet bell pepper, diced; 2 teaspoons fresh rosemary, chopped; 1 clove garlic, minced; 1 cup green beans, cut; 1-2 teaspoons Italian seasoning; pepper to taste; 1 tablespoon butter, softened; 2 prigs rosemary, to put on top; 2 cups brussels sprouts, ends cut off and any “bad” leaves peeled; 1-2 tablespoons olive oil; 1 pinch sea salt

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
6
Calories
164 kcal
Course
Side Dish, Main Course
Cuisine
American

Sweet Potato Sheet Pan

Brayden Rivera

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Sweet Potato Sheet Pan dinners are flavorful, healthy and easy to prepare with minimal cleanup. This versatile, vibrant dish is a wonderful blend of sweet and savory flavors. Add sausage or chicken and you have an awesome well-rounded dinner!

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Ingredients

Servings

2 large sweet potatoes, peeled and cubed
½ white onion roughly chopped (you can leave some layers together)
1 sweet bell pepper, diced
2 teaspoons fresh rosemary, chopped to mix in
1 clove garlic, minced
1 cup green beans, cut
1-2 teaspoons Italian seasoning
pepper to taste
1 tablespoon butter, softened
2 prigs rosemary, to put on top
2 cups brussels sprouts, ends cut off and any “bad” leaves peeled
1-2 tablespoons olive oil
1 pinch sea salt

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Instructions

Line a rimmed baking sheet with tin foil and coat with cooking spray. Set aside.
Clean and prepare your vegetables for roasting (make sure to peel the brussels sprouts if needed). Cut vegetables (except sweet potatoes and brussels sprouts) into bite sized pieces.
Peel the washed sweet potatoes and cut into ¾ inch cubes.
In a large bowl, toss together sweet potatoes, onion, bell pepper, rosemary, garlic, carrots, green beans, mushrooms, Italian seasoning, pepper, oil and butter. A.dd one tablespoon of oil at a time until all the vegetables are coated.
Pour out onto one side of the lined baking sheet. Sprinkle with salt and place sprigs of rosemary (or your favorite herb) on top and set aside.
Cut brussels sprouts in half and mix them in that same bowl with oil. Pour out onto the other side of your baking sheet. Sprinkle with pepper and sea salt.
Bake at 400 for 35 to 45 minutes, or until potatoes are crisp tender with some charred edges and tips. Exact timing will depend on the size of your vegetable pieces and chunks.
After 15 to 20 minutes of cooking, stir and mix vegetables so that all sides are cooked throughout.
Serve with rice or as desired. Enjoy!

Nutrition Information

Show Details

Calories 164kcal (8%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 5mg (2%) Sodium 94mg (4%) Potassium 597mg (17%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 17112IU (342%) Vitamin C 56mg (62%) Calcium 64mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 164 kcal

% Daily Value*

Calories	164kcal	8%
Carbohydrates	29g	10%
Protein	3g	6%
Fat	4g	6%
Saturated Fat	2g	10%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.1g	5%
Cholesterol	5mg	2%
Sodium	94mg	4%
Potassium	597mg	13%
Fiber	6g	24%
Sugar	7g	14%
Vitamin A	17112IU	342%
Vitamin C	56mg	62%
Calcium	64mg	6%
Iron	2mg	11%