Diva Tasting: Sheet Pan Vegetables Sprouts…

Sheet Pan Vegetables Sprouts


1 Lb. Brussels Sprouts Halved

8 Ounces Baby Carrots

3 Parsnips Chopped

1 Small Red Onion, Peeled And Cut Into 8 Wedges

3 Teaspoons Greek or Tuscan Spice

1 Teaspoon Kosher Salt

1 Teaspoon Black Pepper

1 Teaspoon Garlic Powder

1 Lemon, Halved

2 Tablespoon Chopped Flat Leaf Parsley

4 Tablespoons Olive Oil


  1. Place a large baking pan in oven. Preheat oven to 450°F.

  2. Toss everything…carrots, Brussels sprouts, onion with oil, salt, and pepper, Tuscan spice, olive oil in a large zip lock bag. Shake until all vegetables are coated with spices and oil. Then Arrange vegetable mixture on preheated pan in a single layer. Bake in preheated oven until just tender, about 30 minutes.

  3. Preheat broiler to high. Broil until vegetables are slightly caramelized, 5 to 6 minutes. Remove pan from oven. Squeeze lemon over pan and sprinkle with parsley.

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