Sheet Pan Oven Roasted Vegetables are one of the easiest and healthiest side dishes out there. All you have to do is chop up some vegetables, toss with a few ingredients, and place on a sheet pan to roast. That's it!
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Why You'll Love This Roasted Veggie Recipe
Healthy and Delicious– These oven-roasted vegetables pack a ton of flavor with minimal effort! Plus, it’s high in vitamins and minerals like vitamins A, B6, C, potassium, and magnesium.
Versatile– You can easily adapt this roasted vegetable recipe to suit different tastes. Add in fresh herbs, Italian seasoning, butternut squash, broccoli, sweet potatoes, brussels sprouts, or other veggies, along with your favorite vegan parmesan cheese or feta cheese for a unique flavor.
Great For Meal Prep– Make this dish ahead of time and store it in the fridge for up to 3 days. That way, you can enjoy delicious roasted veggies all week long!
Easy To Make– All you need is sheet pans, some veggies, and a few ingredients. You can have this dish ready in no time!
What Are Sheet Pan Oven Roasted Vegetables?
Sheet pan-roasted vegetables are an easy and delicious way to make oven-roasted veggies. All you need is a sheet pan, some veggies, and a few ingredients. The dish is then cooked in the oven until the vegetables are tender and full of flavor. Roasting vegetables in this way helps bring out even more flavor from them than other cooking methods.
Equipment Needed
- Cutting Board
- Knife
- Large Baking Sheet
- Measuring Cups and Spoons
Ingredients
- Asparagus - Isn't used enough and has a clean, mildly earthy flavor.
- Carrots - Are slightly sweet and add a really nice contrast.
- Red potatoes - Milder in taste than russets and are creamier in taste.
- Cauliflower - Is a highly nutritional and filling vegetable for this recipe.
- Portobello mushrooms - I use baby portabella (portobello) because they hold up better for roasting.
- Bell peppers - Use whatever color bell peppers you have at home. Yellow bell pepper, green, orange, and red bell pepper provide a bright pop of color and a natural sweetness to the other vegetables.
- Garlic cloves - Has a pungent taste that mellows out with cooking and becomes a nice seasoning.
- Extra virgin olive oil - Adds flavor and helps to roast the veggies.
- Fresh thyme + Fresh parsley - Add a lot of flavor in an understated way.
- Salt + Ground black pepper - Enhances the flavor of the vegetables.
How To Make Sheet Pan Oven Roasted Vegetables
- Prep asparagus. Preheat your oven to 400℉ and give all of your veggies a rinse or a scrub. Use a vegetable peeler to remove the tough skin from about the lower ⅓ of the asparagus. Cut the stalks into pieces that are about 2-inches long.
- Prep carrots. Cut the tops off of the carrots and slice them lengthwise if they are thick, or cut them into chunks if you are using large carrots.
- Halve potatoes. Cut any small to medium sized red potatoes in half, or quarter them if larger.
- Cut cauliflower. Break the cauliflower head into florets. You can slice any large florets in half if needed.
- Slice mushrooms. Cut the mushrooms into thick slices
- Prep bell peppers. Remove the stem, core, and seeds from the bell peppers and then cut them into lengthwise slices.
- Arrange and drizzle. Place all of your cut veggies on a sheet pan, drizzle them with olive oil, and toss them until well coated and evenly mixed.
- Add aromatics. To the oiled veggies, add sliced garlic cloves, a few sprigs of fresh thyme, a few sprigs of fresh parsley, salt, and ground black pepper.
- Roast and stir. Roast your veggies in the preheated oven for 20 minutes, then give them a good stir. Return your pan to the oven and continue cooking for another 10-20 minutes, until they are tender and have some golden-browning along the edges.
- Cool and serve. Allow your sheet pan oven roasted veggies to rest for a few minutes, then scoop them into a serving bowl and enjoy!
Watch Us Make Roasted Vegetables
Popular Substitutions & Additions
- Substitute the olive oil for your favorite cooking oil, such as coconut, avocado, or sunflower oil.
- Use whatever mixed vegetables you have in your fridge. Other great ingredients to use are broccoli, acorn squash, green beans, sweet potatoes, Brussels sprouts, grape tomatoes, cherry tomatoes, butternut squash, and red onion or white onion.
- For a flavorful kick, mix in some crushed red pepper flakes or chili powder.
- Add some fresh herbs for an extra punch of flavor. Basil, oregano, and rosemary all work great.
- Adding a few tablespoons of balsamic vinegar or lemon juice can really enhance the flavors of the vegetables.
Can You Freeze Roasted Vegetables?
Yes! You can freeze roasted vegetables for up to 3 months. Simply let the dish cool off completely before transferring it to an airtight container or freezer bag. When you’re ready to enjoy your sheet pan roasted veggies again, just thaw them in the fridge overnight and reheat them in a 350F oven until warmed through.
Roasted vegetables can also be stored in the refrigerator for up to 4 days. Just store them in an airtight container and reheat them in the oven or microwave before serving.
Roasted Sheet Pan Veggie FAQs
Can I add other spices and seasonings to my sheet pan roasted vegetables?
Absolutely! Feel free to experiment with different seasonings and spices. Garlic powder, oregano, rosemary, cumin, curry powder, garlic salt, and paprika are all delicious additions that you can mix with roasted vegetables.
Do I need to use any cooking spray before roasting the vegetables?
No, you don’t need to grease the pan. The oil from the vegetables should be enough to keep them from sticking as they roast. However, for easier cleanup, line baking sheet with parchment paper before adding the mixed vegetables.
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables. Just be sure to thaw them beforehand, so they’re completely defrosted.
Is it best to roast vegetables in one layer or multiple layers?
For even cooking, it’s best to spread the vegetables out in a single layer on your baking sheet, so each piece is exposed to direct heat. Otherwise, some will cook faster than others.
📋 Recipe
Sheet Pan Roasted Vegetables Recipe
Ingredients
- 1 pound Asparagus - a bunch, cleaned and cut crosswise
- 2 cups Carrots - about 8-10, cleaned and cut
- 1 pound Red potatoes - washed and cut in half, if the potatoes are largish, cut into quarters
- 2 cups Cauliflower - cut into florets, ½ head
- 8 ounces Baby portobello mushrooms - or cremini mushrooms, cleaned and sliced
- 1 ½ cups Bell peppers - green, red, yellow, orange or a combination, cleaned and sliced
- 4 cloves Garlic - sliced thinly
- 2 tablespoons Extra virgin olive oil
- 3-4 sprigs fresh thyme
- 3-4 sprigs fresh parsley for garnish
- 1 teaspoon Salt
- ¼ teaspoon Ground black pepper
Instructions
- Preheat your oven to 400℉ and give all of your veggies a rinse or a scrub. Use a vegetable peeler to remove the tough skin from about the lower ⅓ of the asparagus. Cut the stalks into pieces that are about 2-inches long.
- Cut the tops off of the carrots and slice them lengthwise if they are thick, or cut them into chunks if you are using large carrots.
- Cut any small to medium sized red potatoes in half, or quarter them if larger.
- Break the cauliflower head into florets. You can slice any large florets in half if needed.
- Cut the mushrooms into thick slices.
- Remove the stem, core, and seeds from the bell peppers and then cut them into lengthwise slices.
- Place all of your cut veggies on a sheet pan, drizzle them with olive oil, and toss them until well coated and evenly mixed.
- Add sliced garlic cloves, a few sprigs of fresh thyme, a few sprigs of fresh parsley, salt, and ground black pepper.
- Roast your veggies in the preheated oven for 20 minutes, then give them a good stir. Return your pan to the oven and continue cooking for another 10-20 minutes, until they are tender and have some golden-browning along the edges.
- Remove from the oven and allow your sheet pan oven roasted veggies to rest for a few minutes, then scoop them into a serving bowl and enjoy!
Bailey
This was delicious. I didn't have to substitute anything. Asparagus was at Target of all places. The mix of vegetables was perfect. Thanks for this easy recipe.
Levon
Simple and delicious. It's an easy recipe for just about any combination of vegetables so thanks for this.