Sheet-Pan Roasted Vegetables with Gravy Recipe
Sheet-Pan Roasted Vegetables are the side dish that makes every vegetable worth eating — Brussels sprouts, carrots, parsnips, and fingerling potatoes tossed in olive oil with fresh thyme, roasted until caramelized and tender at the edges, finished with a ladle of hot brown gravy that turns a simple vegetable tray into something genuinely memorable. This is the side dish that gets requested alongside every roast.
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 large Carrots, cut on the bias into 1-inch pieces
2 medium Parsnips, cut on the bias into 1-inch pieces
12 oz Fingerling potatoes, halved
2 tbsp Olive oil
2 tsp Chopped fresh thyme, plus more for garnish
2 tsp Kosher salt
1/2 tsp Freshly ground black pepper, to taste
2 cups Pioneer® Brown Gravy Mix, prepared, kept hot
This Sheet-Pan Roasted Vegetables with Gravy recipe finishes with Pioneer Brown Gravy Mix for the rich, savory gravy that pulls all the caramelized vegetables together into a complete, satisfying side that makes vegetables the highlight of the plate.
Instructions
- Preheat the Oven
Preheat conventional oven to 400°F and line a rimmed baking sheet with parchment paper.
- Season the Vegetables
Toss Brussels sprouts, carrots, parsnips, potatoes, oil and thyme together in a medium bowl until well-coated. Season with salt and pepper.
- Roast and Serve with Gravy
Arrange vegetables in a single layer on the prepared baking sheet. Roast, flipping vegetables halfway through, until tender and light golden-brown, about 25-35 minutes. Drizzle roasted vegetables with the prepared Pioneer Brown Gravy Mix. Garnish with additional thyme and serve. Tip: Feel free to substitute baby red or white potatoes for fingerling potatoes!
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