Heavy Equipment Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A robust sheet-pan medley of root vegetables and cruciferous vegetables, roasted to perfection with herbs and olive oil for a hearty, no-fuss side dish. This american-inspired sheet pan ready in about 45 minutes pairs florets broccoli, florets cauliflower, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, peeled and cut into 1-inch cubes sweet potato
• 1 cup, florets broccoli
• 1 cup, florets cauliflower
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). Arrange the carrots, parsnips, sweet potato, broccoli, and cauliflower in a single layer on a large sheet pan.
2. Step 2: Drizzle the vegetables with 3 tbsp olive oil, then sprinkle with 1.5 tsp salt, 1 tsp dried rosemary, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Toss gently with tongs until the vegetables are evenly coated.
3. Step 3: Roast on the middle rack for 25-30 minutes, stirring once halfway through, until the vegetables are tender and the edges are slightly caramelized.