Sheet Pan Vegetables 3 Ways
These Sheet Pan Vegetables - 3 Ways are the simplest way to offer delicious side dishes! Featuring carrots, brussels sprouts and potatoes, each with their own topping to compliment - carrots & toasted almonds; brussels sprouts & pancetta; and, potatoes with crispy sage. All vegetables are baked on one pan then topped with each topping and ready to serve!
Ingredients Roasted Vegetables: 1 1/2 lb brussels sprouts (about 3 cups), halved 1 lb carrots (about 3 large carrots), cut into 1 inch circles 1 ½ lb mixed creamer potatoes (about 5 cups), halved 4 ½ tbsp extra virgin olive oil ¾ tsp coarse salt ¾ tsp pepper ¾ tsp garlic powder Toppings: ⅓ cup sliced almonds 4 x ¼ inch thick slices of pancetta 1 tbsp extra virgin olive oil 1 tbsp butter 12 sage leaves Servings: 4-6 Preparation: 20 minutes Total Time: 60 minutes Kitchen Equipment: baking sheet, small frying pan |
Instructions: Vegetables
Instructions: Toppings
To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta; and, crumble the crispy sage over the potatoes! Pro Tip:
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