Sheet-Pan Rosemary Winter Vegetables

Looking for a fun take on your dinner vegetables?  With the addition of orange, this one pan meal is fresh, sweet, and savoury!

Picture and Recipe By: Full of Plants


  • 1 parsnip, peeled and chopped
  • 2 beets, peeled and sliced
  • 1 fennel bulb, sliced
  • 1 cup brussels sprouts, halved
  • 2 carrots, peeled and chopped
  • 2 cloves of garlic, peeled and minced
  • 2 Tbsp. olive oil
  • 1 tsp. coconut sugar
  • ¼ tsp. sea salt
  • Rosemary
  • Optional: Orange slices

Orange Tahini Dipping Sauce:

  • 1/3 cup coconut yogurt
  • 3 Tbsp. orange juice
  • 2 Tbsp. tahini
  • 1 small clove of garlic, minced
  • ½ tsp. orange zest
  • 1/8 tsp. sea salt
  • 1/8 tsp. smoked paprika
  • A pinch of cardamom


  1. Preheat oven to 400 degrees F
  2. Add the chopped parsnip, beets, fennel, brussels sprouts, carrots and garlic to a baking sheet. Drizzle with olive oil and orange juice.  Sprinkle with rosemary, coconut sugar, and sea salt.
  3. Toss to coat the veggies with the oil and spices. Try to arrange the veggies into an even layer.  You can add orange slices for more flavour.
  4. Roast for 30 minutes or until the veggies are cooked.
  5. Make the yogurt dipping sauce

Soma and Soul Wellness

Full of Plants: Sheet-Pain Rosemary Winter Vegetables