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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.