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Roasted potatoes, mushrooms, and brussels sprouts on a sheet pan with parchmen
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5 from 1 vote

Vegan Sheet Pan Dinner #1: Brussels, Mushrooms, & Potatoes

This Vegan Sheet Pan Dinner has brussels sprouts, mushrooms, and potatoes, all roasted together in a single sheet pan. It’s flavorful, nutritious, and easy. Includes several sauce options.
Prep Time5 minutes
Cook Time30 minutes
Course: Dinner, Side Dish
Cuisine: American
Author: Thomas

Ingredients

  • 1 pound brussels sprouts (450 grams)
  • 1 pound mushrooms (450 grams)
  • 1.5 pounds potatoes (680 grams)
  • Oil spray
  • Salt and pepper

Instructions

  • Preheat oven to 450 degrees F (230 degrees C) and place a rack on the middle level. Prepare a large baking sheet (18x12 inches, 45x30 centimeters) or larger with a lining of aluminum foil or parchment. Spray a thin coat of oil onto the lining.
  • Slice the potatoes into bite-size pieces about 1/4 inch (1/2 centimeter) thick. Chop the brussels sprouts in half (or in quarters if the whole sprouts are larger than 2 inches or 5 centimeters in diameter). You can leave the mushrooms whole.
  • Spread the brussels sprouts, mushrooms, and potatoes across the tray as evenly and as close to a single layer as possible. Spray the ingredients with a coating of oil and season them with salt and pepper, stirring as you do so, to season all sides of them. Orient the mushrooms so they are all cap-side-down.
  • When the oven has preheated, place the tray on the middle rack. Bake for 25-30 minutes, stopping once around the 15-20 minute mark to flip the sprouts and potatoes. Leave the mushrooms cap-side-down so they’ll stay juicy. When you flip the ingredients, also rotate the tray 180 degrees within the oven for more even cooking.
  • Remove the tray once the brussels sprouts are cooked. They should be charred and crispy on the edges but still bright green in color. If they turn a brownish-green color, remove them from the tray with a spatula immediately and transfer them to a plate.
  • Taste a piece of potato. If it’s cooked through the dish is ready. If not, bake for another 5 minutes and check again. Continue until the potatoes are no longer crunchy.
  • Serve immediately.

Notes

White or brown mushrooms are recommended for their ease of cooking. You can use other kinds, but be sure to check on them so they don’t overcook.
It’s important to remove the brussels sprouts before they overcook. Of the three ingredients, they are the most vulnerable to this.
If you’d like to serve this dish with a simple sauce, there are some suggestions in the blog post text.