One-Pan Roasted Vegetables and Polenta
Updated October 8, 2025
- Ready In
- 1¼ hr
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Ingredients
4 tablespoons olive oil, divided, plus more for drizzling
1 cup medium-grind yellow or white cornmeal
Salt and black pepper
6 ounces brussels sprouts (about 2 cups), trimmed and quartered or halved if large
1 small sweet potato, peeled and cut into ½-inch chunks
2 shallots, halved or quartered if large
4 garlic cloves, peeled and grated
2 tablespoons chopped fresh sage
Zest and juice of 1 lemon
¼ cup crumbled goat cheese or feta
¼ cup chopped parsley leaves
Nutritional analysis per serving (4 servings)
51 grams carbs; 5 milligrams cholesterol; 381 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 7 grams fiber; 452 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees.
- Step 2
Drizzle 1 tablespoon oil into a 10- to 12-inch cast-iron skillet or 9-by-13-inch baking dish. Add 2 cups water, the cornmeal and 1 teaspoon salt and whisk well. Bake, uncovered, until it has set but still has a little bite, about 15 minutes.
- Step 3
While the polenta bakes, combine the brussels sprouts, sweet potatoes, shallots, garlic, sage and lemon zest and juice in a medium bowl. Pour in 2 tablespoons oil and toss with 1 teaspoon salt and ½ teaspoon black pepper. Set aside.
- Step 4
Crumble the polenta with a wooden spoon or fork into large clumps. Add the vegetables plus any liquid in the bowl and toss with the polenta. Sprinkle the entire dish lightly with salt and pepper. Using oven mitts or a dish towel, cover tightly with foil and return to the oven.
- Step 5
Bake until the sweet potato is fork-tender and the sprouts are wilted, 30 to 40 minutes.
- Step 6
Remove the skillet from the oven and remove the foil. Turn the oven to broil. Crumble the polenta again and drizzle the entire pan with the remaining 1 tablespoon olive oil.
- Step 7
Transfer to the broiler and broil, keeping a close eye on the top, until the vegetables are dark brown and crisp around the edges, 6 to 8 minutes.
- Step 8
Top with the cheese, parsley and a drizzle of olive oil and serve immediately.
Private Notes
Comments
Why are you folks still promoting the use of aluminum foil? The mining of it is even more polluting than what comes after its discarded or “recycled”.(I use recycling bins whenever possible, aware that this is no guarantee that objects will be recycled. When they are, this consumes large amounts of energy, and produces its own pollution. If one isn’t able to invest in covers for oven-able pots, shallow pans turned upside down or cookie sheet-type pans can protect foods from burning on top.
I made this last night, and the benefit of how the recipe is written is that the polenta is cooking while you prep the veggies, so it is actually more time efficient to cook as written. If your goal is to have crispy veggies, then roasting them separately would be more effective. We really enjoyed the flavours (especially the zing of the lemon) and would have it again with a variety of root veggies plus sautéed greens I would prep while the rest is in the oven.
I’ve been oven-baking or just microwaving polenta for years. So much simpler. If you make it with canned pumpkin, it’s even more autumnal. Agree that I can’t see why you’d bother to mix veggies into polenta. Roasting them away from all that liquid is what gives them their delicious crispness.
Thx for all the tips! I’m giving this a try. I’m very confused about the quantity of brussel sprouts recommended since 6oz, whether you are talking weight or volume, is not anywhere equivalent to 2 cups. I am curious how much people used but perhaps it doesn’t matter?
I think Step 4 means to add the veggies to the skillet, not a bowl
I thought his worked just fine as written . Sure, you can do a lot of things differently, and I’ll probably freelance a bit in future, but roasting the veg separately defeats the purpose of a one pan dinner.