Go Back
Print

Cumin-Lemon Sheet Pan Roasted Vegetables

Author Vianney Rodriguez

Ingredients

  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1- pound peeled cubed butternut squash
  • 1- pound peeled cubed red potatoes
  • 1- pound brussels sprouts trimmed and halved
  • Cooking spray
  • 1/4 cup pepitas
  • 4 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 450°F.
  2. Whisk together oil, salt, and cumin. In a large bowl combine butternut squash, red potatoes, and brussels sprouts, in a large bowl.
  3. Add seasoned oil mixture, garlic; toss to coat.
  4. Liberally spray baking sheet with cooking spray and evenly spread vegetables on baking sheet.
  5. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula once during cooking time.
  6. Carefully remove pan from oven. Drizzle vegetables with fresh lemon juice and sprinkle with pepitas, serve warm.