Anti-Inflammatory Sheet-Pan Roasted Veggies Are a Must for Meal Preppers

This medley of roasted vegetables is a colorful side packed with anti-inflammatory ingredients like carrots, butternut squash and Brussels sprouts. Purple sweet potatoes offer all the perks of regular sweet potatoes with an extra dose of anthocyanins, the pigments that deliver their deep color. If you can’t find purple sweet potatoes, regular sweet potatoes work just as well.

Looking for an easy roasted vegetable side dish with a host of health benefits? Look no further than our Anti-Inflammatory Sheet-Pan Roasted Veggies. This veggie side dish brings a rainbow of colors, flavors and nutrients like fiber and vitamin A to your plate. The spice rub that coats the vegetables is simple but delicious and helps this easy side pair with just about anything. Find our foolproof method for making these anti-inflammatory veggies below and get our expert advice on swaps so you can make it your way. 

Tips from the Eating Well Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

For the best roasted veggies, spread them out on two baking sheets rather than one so the vegetables have enough space. If it’s too crowded, the vegetables will steam instead of roast.

 

ant to swap in your favorite veggie? Go for it! Try broccoli or cauliflower in place of the Brussels sprouts. Use red onion instead of fennel, or try another winter squash like delicata or buttercup squash. Turnips, potatoes, rutabaga and celeriac can all stand in for carrots and sweet potatoes in this recipe. Use the same cup measures listed in the recipe for each of the vegetable swaps.

 

To maximize flavor, add fresh herbs and half of the salt when the veggies are finished roasting. The herbs won’t burn and will add more flavor, and the extra bit of salt will boost the savoriness of the dish.

Nutrition Notes

Orange vegetables like carrots and buttertnut squash get their sunny orange color from beta carotene, a powerful antioxidant that our bodies convert to vitamin A. Beta carotene helps combat inflammation and keeps your eyesight sharp and your immune system strong.

Brussels sprouts may not get as much disease-fighting attention as their cruciferous cousin broccoli, but they should! Like broccoli, Brussels sprouts are rich in the cancer-fighting antioxidant sulforaphane, plus cholesterol-lowering compounds called isothiocyanates.

Purple potatoes aren’t just stunning. They also contain anthocyanins, inflammation-fighting antioxidants that may keep your heart healthy by lowering blood pressure.

Ingredients

• 3 tbsp extra-virgin olive oil

• 1 tbsp yellow mustard

• 1 tsp ground pepper

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp salt, divided

• 1 medium purple sweet potato, scrubbed and cut into ¾-inch pieces (about 3 cups)

• 1 medium bulb fennel, cored and sliced crosswise (about 1½ cups)

• 3 medium carrots, peeled and diagonally sliced ½-inch thick (about 1½ cups)

• 2 cups cubed butternut squash

• 2 cups halved Brussels sprouts

• 1 tbsp chopped mixed fresh herbs (such as thyme and parsley)

Directions

Position oven racks in uppermost and lowest positions; preheat to 450°F. Line 2 large rimmed baking sheets with parchment paper.  

Whisk 3 tablespoons oil, 1 tablespoon mustard, 1 teaspoon each pepper, garlic powder and paprika and ¼ teaspoon salt together in a large bowl. Add sweet potato pieces, fennel slices, carrot slices, 2 cups squash and 2 cups Brussels sprouts; toss to evenly coat. Divide between the prepared baking sheets; spread in an even layer. 

Roast until tender and browned in spots, stirring and rotating the pans top to bottom halfway through, 20 to 25 minutes. Sprinkle with 1 tablespoon herbs and the remaining ¼ teaspoon salt.  

 

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