There is nothing groundbreaking about sheet pan roasted vegetables, but this red cabbage, carrot, asparagus mix pairs together so well! Definitely try it out as is. They are a great addition to different Buddha bowls, on top of salads, or as a side. This mix would also be delicious with roasted mushrooms (baked on a separate pan).
I served it a few different ways this time: With quinoa and avocado (along with lots of cumin) – simple, but it hit the spot that night, one night I added a baked white sweet potato to the same mix, and another I served them cold on top of a salad with mixed greens, cannellini beans, and other fixings.
Sheet Pan Roasted Vegetables
Ingredients:
- 1/4 red cabbage, cut into thicker slices lengthwise and then into 2-3 slices widthwise
- 4 large carrots, slice diagonally
- 1 bunch of asparagus, cut off the hard white bottoms
- 2 TBSP avocado oil or olive oil
- sea salt, to taste
Instructions:
Preheat oven to 400 and line a large baking sheet with unbleached baking paper. Add all ingredients to an extra large mixing bowl; mix well with your hands. Spread onto the baking sheet, putting the asparagus on top. Bake for 25 minutes. Enjoy as desired!
Pin It To Share The Love:
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.