Ingredients:

  • 500g sweet potatoes, scrubbed and cubed into 1-inch pieces
  • 600g cauliflower, broken into small florets
  • 2 medium red bell peppers, deseeded and sliced into thick strips
  • 1 large red onion, cut into 8 wedges with root intact
  • 300g Brussels sprouts, halved
  • 60ml low-sodium vegetable broth
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large sheet pan with parchment paper to prevent sticking without using oil.
  2. In a large mixing bowl, combine the cubed sweet potatoes, cauliflower florets, bell pepper strips, red onion wedges, and halved Brussels sprouts.
  3. Whisk the low-sodium vegetable broth with garlic powder, oregano, smoked paprika, and black pepper. Pour the mixture over the vegetables and toss thoroughly to coat.
  4. Spread the vegetables across the prepared sheet pan in a single layer. Ensure there is at least a half-inch of space between pieces to allow for proper browning and prevent steaming.
  5. Roast for 35 minutes, tossing the vegetables halfway through the cooking time, until the sweet potatoes are tender and the edges of the cauliflower and sprouts are charred and crispy.