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Sheet Pan Vegetables (Roasted)

Hands down one of the easiest and quickest ways to prep vegetables is by tossing them in a bit of oil, spices, and throwing them in the oven. And not only is it easy, but it also makes the tastiest vegetables that even picky eaters will love! With a crispy outside and tender inside, these roasted sheet pan vegetables will be your new go-to.

A top down shot of a bowl of vegetables

Roasting vegetables is one of my favorite Sunday night activities because anytime I want to add vegetables to my meals I already have them prepped and ready to go. While it’s perfect for meal prepping, it’s also an easy way to add vegetables to a meal.

And they seriously go well with just about every lunch and/or dinner. Trust me, you’ll be amazed at how flavorful just a bit of olive oil, salt and pepper, can make vegetables! And, if you want to get creative with your flavors see my seasoning guide below .

P.S. This post may contain affiliate links. Read more about my affiliate policy here.

WHY YOU’LL LOVE THIS RECIPE

One Pan Recipe – We love simple recipes here, especially ones that involve minimal clean up! All you need to make this recipe are your favorite vegetables, a pan and an oven.

Easy Dinner for Busy Weeknights – Pair these roasted vegetables with your favorite protein or pasta for an easy recipe. All you need are simple ingredients and you’ll have the perfect side dish. Plus, add cubed tofu to the pan and make a whole dinner out of it.

Healthy – Sheet pan vegetables are incredibly healthy for you. Not only do you get the benefit of dietary fiber and essential nutrients, but it’s also a great way to get a variety of different plants in your diet.


BEST VEGETABLES TO ROAST

You can roast just about any vegetable, but for easy roasted vegetables it’s important that you choose veggies that will roast at a similar speed. You can do this by simply cutting vegetables that take longer into smaller pieces.

Green, Yellow, Orange / Red Bell Peppers: Peppers can be sliced into 1/2 inch thick strips or 3/4 – 1 inch pieces.

Yellow Onion / Red Onion: Cut into 1/2 inch thick strips.

Round Root Vegetables (Sweet Potatoes / Red Potatoes / Beets): Cut small as root veggies take longer to roast – about 3/4 inch cubes.

Cruciferous Vegetables (Brussels Sprouts / Broccoli / Cauliflower): For brussels sprouts peel away any wilted leaves, then cut in half and bake cut side down. For cauliflower and broccoli, cut the florets into roughly 1/2 inch thick and 1 inch long pieces. If keeping the stem, chop into small cubes (1/2 inch thick).

Carrots: Slice any thick carrots in half lengthwise, then cut crosswise into 1/4 – 1/2 inch thick coins.

Tender Vegetables (Asparagus, Green Beans, Cherry/Grape Tomatoes): Leave whole.

Close up of vegetables on a cutting board with sweet potato as the focus

SEASONING VARIATIONS

Want to get creative? Go beyond just adding salt and pepper and try one of the seasoning blends below!

Make your own Italian Blend: Add a pinch of red pepper flakes and a 1/2 teaspoon of garlic powder, dried rosemary, dried thyme, dried basil, and dried parsley.

Make them “Cheesy”: Add 2 tablespoons vegan parmesan cheese or nutritional yeast.

Add a Spicy Kick: Add 1/2 tsp cayenne pepper.

Other ideas? Use a flavored olive oil, toss them in balsamic vinegar or a glaze post roasting (such as this maple one), add a squeeze of lemon juice or a pinch of lemon zest before serving.

HOW TO MAKE

Making these roasted vegetables is ridiculously easy! For full instructions and ingredient amounts see the recipe card below.

Step One: Start by preheating the oven to 400F. Then, begin washing and drying your vegetables.

Step Two: Chop vegetables to the appropriate size (see above).

Step Three: Add the vegetables to a large bowl and toss with olive oil and any seasonings.

Chopped raw vegetables in a glass bowl

Step Four: Place the vegetables on a large baking sheet in a single layer. Don’t overlap the vegetables or else they will cook unevenly.

Chopped vegetables on a baking sheet

Step Five: Roast vegetables for 25-30 minutes, rotating the pan 180 degrees midway through for even cooking. Remove once vegetables are lightly charred and tender.

Chopped vegetables after roasting on a baking sheet

HOW TO GET CRISPY ROASTED VEGETABLES

To make sure your roasted vegetables are nice and crispy, there’s a few simple hacks you can implement.

1. Place your sheet pan in the oven while it preheats. Once you’re ready to cook, carefully remove the pan and place the vegetables directly on the sheet pan. The high temperature of the pan will help crisp up the exteriors of the vegetables.

P.S. If getting extra crispy vegetables isn’t your goal, you can skip preheating the pan in the oven and use a silicone mat / piece of parchment paper as a layer between the vegetables and pan.

2. Make sure to dry your vegetables thoroughly. Wet veggies will lead to soggy veggies, so dry them with a paper towel or dish towel after washing.

3. Be generous with olive oil! Adding extra-virgin olive oil, not only enhances the flavor but also helps create that delicious crispy exterior. I use about 1 to 2 tablespoons per baking sheet.

STORAGE & REHEATING

You can prep these vegetables ahead of time and keep them in the fridge for 4-5 days. They make meal prep extremely easy!

To store, place in an airtight container after the vegetables cool down. When reheating, remove the portion you are going to eat and heat in the microwave, stovetop, or on low heat in the oven.

Vegetables in a white bowl after roasting

FREQUENTLY ASKED QUESTIONS

  1. What should I serve with roasted vegetables?

Roasted vegetables pair extremely well with so many things. I love pairing mine with rice and tofu for a simple, healthy meal.

Other ideas include:

  1. Add on top of a salad
  2. Mix into pasta
  3. Use as a side dish to your favorite protein

2. How can I save time when roasting vegetables?

Cutting up vegetables can take awhile! To save time you can always but your vegetables pre-chopped. Or, you can chop vegetables one day and roast them the next.

3. Can I roast multiple pans at once?

Yes! You can roast two pans at once. Place the sheet pans on separate racks (one on the lower and one on the middle) and switch positions halfway through. When you switch racks, rotate the pans 180 degrees as well for even baking.


If you decide to try this recipe out, let me know! I love seeing your recreations tagged on Instagram @nourishedwithnatalie.

Sheet Pan Vegetables after cooking

Sheet Pan Vegetables (Roasted)

Servings: 6 Servings
Hands down one of the easiest and quickest ways to prep vegetables is by tossing them in a bit of oil, spices, and throwing them in the oven. And not only is it easy, but it also makes the tastiest vegetables! With a crispy outside and tender inside, these roasted sheet pan vegetables will be your new go-to.
5 from 1
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

  • 1 large broccoli floret
  • 1 medium/large red pepper
  • 1 lb brussels sprouts
  • 2 small/medium sweet potatoes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning

Instructions
 

  • Preheat oven to 400F.*
  • Wash and dry all the vegetables you're using (the above ingredient list will yield about 2 sheet pans of roasted vegetables).
  • Chop the vegetables uniformly, about 3/4-1 inch pieces – refer to the above size guide for specifics.
  • Add the vegetables to a bowl and toss with olive oil and seasonings.
  • Spread evenly on a baking sheet, making sure the vegetables aren't too crowded and place in the oven.
  • Bake for 25-35 minutes, or until lightly charred and tender.

Notes

*If wanting to make crispier vegetables, place the baking sheet in the oven when preheating and roast the vegetables directly on the baking sheet. Carefully remove the baking sheet once the oven is heated, add the vegetables and roast according to the above directions.

Nutrition

Calories: 76kcalCarbohydrates: 7gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 408mgPotassium: 309mgFiber: 3gSugar: 2gVitamin A: 638IUVitamin C: 66mgCalcium: 37mgIron: 1mg
Natalie Marie
Course: Side Dish
Cuisine: Vegan
Keyword: vegetables, sheet pan dinner, one pan, roasted vegetables
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