Recipes Side Dish Vegetables Sweet Potatoes Roasted Vegetables for a Crowd 4.7 (6) 2 Reviews 4 Photos Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions. Submitted by SZYQ1 Updated on January 20, 2024 Save Rate Print Share Add Photo 4 4 4 Prep Time: 30 mins Cook Time: 1 hr 5 mins Total Time: 1 hr 35 mins Servings: 18 Yield: 18 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 pound broccoli, cut into bite-sized florets 1 large head cauliflower, cut into bite-sized florets 8 tablespoons extra-virgin olive oil , divided 2 teaspoons dried rosemary, divided 2 teaspoons dried thyme, divided kosher salt and ground black pepper to taste 1 ½ pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved 2 large sweet potatoes, peeled and cubed 2 yellow bell peppers, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 2 large red onions, quartered Directions Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil. Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets. Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet. Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes. Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior. Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan. Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet. Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later. Recipe Tips You can use 4 teaspoons of fresh thyme and rosemary leaves instead of dried if preferred.Use a spoon or spatula to move the vegetables from the outside of the pans toward the inside and spread the vegetables outward. Use a fork to test if the vegetables are done; they should be tender.To make ahead, roast the vegetables just under the total cook time, until firm but not tender. The Brussels sprouts should be cooked through according to the recipe. Reheat the roasted vegetables in trays, covered with foil at 425 degrees F (220 degrees C) for 15 to 20 minutes. I Made It Print 21 home cooks made it! Nutrition Facts (per serving) 146 Calories 6g Fat 20g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 146 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 70mg 3% Total Carbohydrate 20g 7% Dietary Fiber 5g 19% Total Sugars 6g Protein 4g 8% Vitamin C 96mg 106% Calcium 63mg 5% Iron 2mg 9% Potassium 593mg 13% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.