Spiced Sheet Pan Vegetables

Eating healthy can be very satisfying especially when you can make big batches of vegetables that with a little time and some spices turn out to be the highlight of the meal. I present to you not one but 3 Spiced Sheet Pan Vegetables all cooked at the same time!

In my house, hanger usually strikes right before dinner so having these sweet potato and zucchini chips at hand are a savior. Dipped in some hummus or ranch. Delish!

The easy part is once you have the oven fired up you can use the same spice mix for any vegetables of choice.



Spiced Sheet Pan Vegetables

An easy way to make your vegetables tasty
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Appetizer, dinner, sides, snacks
Cuisine: American, Indian
Keyword: baking, vegetables
Servings: 4 people


  • 1.5 lbs brussel sprouts washed and halved
  • 2 no zucchini thinly sliced
  • 1 no sweet potato large thinly sliced or 2 medium size sweet potatoes
  • 3 tbsp olive oil divided
  • 2 tsp salt

Spice Mix

  • 3 tsp garam masala
  • 2 tsp red chilli powder
  • 1 tsp cinnamon
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • 2 tsp garlic powder
  • 3 tsp black pepper powder
  • 2 tsp amchur or dry mango powder you can substitute with 3 tsp of lime juice


Spice Mix

  • Mix all the ingredients and set aside. Toss half the mix for brussel sprouts and half for the zucchini and sweet potato

Brussel Sprouts

  • Cut the brussel sprouts in half- toss with half olive oil, half salt and half the spice mix.
  • Transfer to a parchment paper lined sheet pan and set aside

Zucchini and sweet Potato

  • Slice the vegetables thinly preferably with a mandolin and set aside on a towel for 15 minutes to release some moisture. Pat dry and toss with the remaining olive oil , salt and spice mix.
  • Transfer to 2 parchment lined sheet pans and set aside.
  • Preheat oven to 250F. Place the trays in the oven and cook the vegetables for 1 1/2 hours and check for crispness at the 45 minute mark when you turn the pans once.
  • Once done, pull out of the oven let it cool on pan for 5 minutes, transfer to bowls and serve.

Given a chance, I always like to have brussel sprouts- they could be a whole meal but more on that later. Today its all about easy and while this vegetable is cooked at high temperatures, cooking it at this low temperature really infuses the spices into them and gives the slight char that make the brussel sprouts so tasty.

Hope you like this easy batch of vegetables and as always would love to hear how they turn out. Enjoy!

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