Five vegetables and garlic roasted together on one sheet pan. Four to six servings, about forty minutes.

The protein figure looks wrong

The source gives 7g of protein per serving.

Sweet potato, cauliflower, green beans, Brussels sprouts and onion are all low in protein. A three quarter cup portion of this mix would realistically give two to three grams.

The other figures look reasonable: 139 calories, 14g of carbohydrate and 4g of fibre all fit the ingredients. It is the protein line specifically that does not.

Treat it as a probable error rather than a reason to distrust the whole panel. If you are tracking protein closely, calculate it yourself.

The times disagree with each other

The header gives 20 to 25 minutes of cooking. The method says 22 to 26.

Use the method figure and judge by the vegetables rather than the clock. Sweet potato cubes are the slowest thing on the tray, and they set the timing.

Cooked through with some browning is the cue. Total time comes to around forty minutes with the preparation.

Cut for the cooking time, not for looks

Half to three quarter inch sweet potato cubes, bite size cauliflower, halved sprouts.

Those sizes are chosen so five vegetables of different densities finish together. Sweet potato is dense so it goes smallest; green beans are thin so they go in whole.

Cut the sweet potato larger and it will still be firm when the beans have shrivelled.

Toss with your hands

Which the method specifies.

Two teaspoons of oil across five cups of vegetables is very little, and a spoon will not distribute it. Hands get every piece coated with the small amount available.

That low oil quantity is deliberate for a lighter dish, but it means distribution matters more than usual. Unoiled pieces dry out rather than roasting.

An even layer, on a large pan

About 18 by 13 inches.

Five cups of vegetables on a smaller sheet sit on top of each other and steam. Browning needs each piece touching the hot metal.

Two pans is better than one crowded one if that is what you have.

Salt after the oil, not before

Sprinkled over the spread-out vegetables.

Salt draws moisture out. Applied before the oil, that moisture sits on the surface and steams the vegetables rather than letting them brown.

Oil first, then spread, then season. The method has this order right.

Minced garlic on a sheet pan burns

Two cloves, finely minced.

Finely minced garlic at 375F for twenty five minutes will darken well past golden, and burnt garlic is bitter through the whole tray.

Tossing it thoroughly with the oil helps, since coated garlic burns more slowly than dry. If yours catches easily, adding it at the halfway flip is the safer route.

Flip halfway

About twelve minutes in.

Only the underside touches the pan, and that is the side that browns. Flipping gives the other face its turn and evens out the colour.

A spatula and a firm scrape. Vegetables stick as their sugars caramelise, which is the browning you want.

375F rather than higher

Which is moderate for roasting vegetables.

Many roasting recipes use 400F or 425F for faster browning. The lower temperature here suits a tray containing garlic and thin green beans, both of which would scorch before the sweet potato cooked through at higher heat.

The trade is that browning takes longer and stays gentler. If you want darker edges, 400F works but watch the garlic closely.

Storing

Three days refrigerated in an airtight container.

They lose their crisp edges overnight and reheat best in a hot oven or air fryer rather than a microwave, which steams them soft.

Swapping the vegetables

The principle matters more than the list: cut dense vegetables smaller and quick-cooking ones larger so everything finishes together. Carrots and parsnips behave like the sweet potato; broccoli and courgette like the cauliflower.

Dried herbs

Half a teaspoon, optional. Rosemary and thyme both suit roasted root vegetables and hold up to the heat, where softer herbs like basil would scorch.