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5 from 1 vote

Easy Sheet Pan Roasted Veggies

Carrots, Brussels sprouts and radishes tossed in olive oil, salt and pepper and roasted on one sheet pan
Course Side Dish
Cuisine American
Keyword roasted vegetables, sheet pan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 50kcal
Author Dee


  • 1 tablespoon olive oil
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 pound Brussels sprouts, washed, halved and trimmed
  • 1/2 pound baby carrots
  • 8 radishes, washed, halved and trimmed
  • 1 tablespoon butter (optional)


  • Preheat oven to 425 degrees
  • Line a baking sheet with heavy duty aluminum foil, and pour olive oil on pan
  • Toss veggies in olive oil, and sprinkle with sea salt and pepper
  • Bake for about 30 minutes, or until tender
  • Dot with butter, and serve 


Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Sodium: 327mg | Potassium: 287mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4335IU | Vitamin C: 48.9mg | Calcium: 33mg | Iron: 1mg