Satisfying Vegan Food

Roasted Sheet Pan Vegetables

Average: 5 (2 votes)
(2 votes)
Roasted Sheet Pan Vegetables

Roasted Sheet Pan Vegetables - colorful Fall and Winter favorites

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Health Score:
84 / 100
45 min.

Healthy, because

Even smarter

Nutritional values

The colorful vegetable sheet provides our body with a wealth of important vitamins and minerals, including beta-carotene from pumpkin. The vitamin A precursor is important for healthy eyes, among other things. Good for the intestines: the nut fruits, which include chestnuts are rich in complex carbohydrates and dietary fiber.

The vegetable tray can be easily adapted to your own taste and the season: In summer, for example, it tastes really good with zucchini, eggplant and peppers, in spring with carrots, parsnips and beet. There are no limits to your imagination with our vegetable tray.

1 serving contains
(Percentage of daily recommendation)
Calorie396 cal.(19 %)
Protein10 g(10 %)
Fat18 g(16 %)
Carbohydrates48 g(32 %)
Sugar added2 g(8 %)
Roughage13.3 g(44 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.9 mg(33 %)
Vitamin K214.7 μg(358 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.7 mg(50 %)
Folate23 μg(8 %)
Pantothenic acid0.7 mg(12 %)
Biotin2 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C184 mg(194 %)
Potassium1,533 mg(38 %)
Calcium150 mg(15 %)
Magnesium111 mg(37 %)
Iron3.1 mg(21 %)
Iodine7 μg(4 %)
Zinc2.1 mg(26 %)
Saturated fatty acids5.9 g
Uric acid128 mg
Cholesterol0 mg
Complete sugar20 g


28 ozs Hokkaido pumpkin (or Butternut squash)
10 ozs Parsnips
18 ozs Brussels sprouts
6 sprigs thyme
4 Tbsps olive oil
1 tsp ground paprika
2 tsps Maple syrup
9 ozs Oat Milk
9 ozs Vegetable broth
5 ozs Polenta
6 ozs Chestnuts (pre-cooked, peeled and vacuum packed)
1 handful flat leaf parsley

Kitchen utensils

1 Baking sheet

Preparation steps


Clean the pumpkin, wash, halve, remove the seeds with a spoon, and cut the flesh into slices about 3/4 inch wide. Clean, peel, and quarter parsnips lengthwise. Clean Brussels sprouts, wash, and cut stalks crosswise. Wash thyme, shake dry, pluck leaves, and chop finely.


Mix 3 tbsp. oil, thyme, paprika powder, and maple syrup in a bowl and mix with pumpkin, parsnips, and Brussels sprouts, season with salt and pepper. Spread the vegetables on a baking tray lined with baking paper and cook in a preheated oven at 200 °C / 400 °F for approx. 20 minutes.


Meanwhile, in a saucepan, bring oat drink, broth and a little salt to a boil. Stir in the polenta, cover and leave to swell for 15-20 minutes over very low heat, stirring occasionally.


After 20 minutes of cooking, add the chestnuts to the vegetable tray and cook for another 10 minutes. Wash the parsley and shake dry. Before serving, stir the remaining oil into the polenta, season with salt, arrange on plates with oven vegetables and sprinkle with parsley.