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    Home » Side Dish Recipes » Sheet Pan Oven Roasted Vegetables

    Sheet Pan Oven Roasted Vegetables

    Published: April 19, 2020. Last Updated: August 6, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Overhead photo of roasted vegetables on a white plate against a stripped napkin.

    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!

    Overhead photo of a cropped white plate full of colorful chopped sheet pan oven roasted vegetables and sprinkled with fresh parsley.

    This is such a gorgeous dish and it has the most popular vegetables included.

    The measurements don't have to be exact to the recipe. Just try to balance out the varieties to be about the same measurement, each.

    But if you'd like more potatoes or more asparagus or whatever you'd like - go ahead and add them.

    Large serving platter stacked with a mix of colorful roasted vegetables.
    Jump to:
    • 📖 More roasting vegetables
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥕 🥔 🥦 🥗 More roasted veggies
    • 📋 Recipe
    Overhead view of all of the fresh vegetable ingredients and seasonings.

    This recipe has such a nice variety of tastes and textures that you don't have to change anything on the platter.

    If you have picky eaters they can easily pick around and spoon up their favorite vegetables.

    But just in case you'd like to switch out a vegetable or add one or two more I'll give you some ideas that would be great in this recipe.

    📖 More roasting vegetables

    Besides the asparagus, carrots, red potatoes, cauliflower, mushrooms, and bell peppers which are included in this recipe you also have the choice of:

    • Chopped sweet potatoes
    • Brussels sprouts, whole or cut in half
    • Broccoli, cut into largeish florets
    • Green beans, whole
    • Chopped parsnips

    Can you imagine Brussels sprouts added at a holiday meal? Wow!

    Overhead photo of roasted vegetables on a white plate against a stripped napkin.

    🥘 Ingredients

    • Extra virgin olive oil - adds flavor and helps to roast the veggies.
    • Asparagus - isn't used enough and has a clean mild earthy flavor.
    • Carrots - are slightly sweet and add a really nice contrast.
    • Red potatoes - is milder in taste than russets and are creamier in taste.
    • Cauliflower - is a highly nutritional and filling vegetable for this recipe.
    • Mushrooms - I use baby portabella (portobello) because it holds up better for roasting.
    • Bell peppers - green, red, yellow, orange or a combination - offer three different flavors and are perfect foils to earthy tasting vegetables.
    • Garlic - has a pungent taste that mellows out with cooking and becomes a nice seasoning.
    • Fresh thyme, chives, salt and pepper - add a lot of flavor in an understated way.
    • Parsley - is for taste and is a pretty garnish

    Everything is tossed on the sheet pan and is tossed with a few roasting ingredients. Just like the photo below.

    Raw but pared and prepared fresh vegetables resting on a sheet pan.

    This is such a beautiful dish and it is also so easy. Just look at all of that beauty.

    🔪 Instructions

    • Preheat the oven to 400 F. 
    • Clean and cut the vegetables.
    • Spread vegetables in a single layer on the baking sheet. 
    • Drizzle with olive oil
    • Add herbs, sliced garlic, salt and pepper
    • Bake for about 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes. 30 Minutes should do it.
    • Remove from the oven and allow to cool a bit before serving.
    FA slew fresh vegetables tossed with each other and also a few ingredients for roasting.

    🥕 🥔 🥦 🥗 More roasted veggies

    • If you love marinated balsamic veggies then you are going to love The Best Roasted Cauliflower.
    • For Healthy Balsamic Roasted Broccoli you lightly toss the broccoli in a simple mix and then roast.
    • How about roasting vegetables and the put them in a hoagie bun? Roasted Vegetable Sandwich, wow!

    I know up at the end of the instructions that I said to allow to cool a bit before serving, but hey! ... use a big slotted spoon and load a beautiful serving on plates and get to enjoying.

    Angled plate filled with sheet pan oven roasted roasted vegetables in about colors with a serving fork alongside.

    As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.

    If you take a photo of your sheet pan oven roasted vegetables I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

    Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

    Overhead photo of a colorful plateful of at least 8 vegetables roasted to perfection.

    📋 Recipe

    Overhead photo of a colorful plateful of at least 8 vegetables roasted to perfection.

    Sheet Pan Roasted Vegetables

    Ginny McMeans
    Oven Roasted Vegetables are one of the easiest and healthiest side dishes out there.
    5 from 3 votes
    Print Save Saved
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish
    Cuisine American, Vegan
    Servings 6 Servings
    Calories 158 kcal

    Ingredients
      

    • 2 tablespoons Extra virgin olive oil
    • 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 Portabello 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
    • 3-4 sprigs fresh thyme
    • 3-4 sprigs fresh parsley for garnish
    • 1 teaspoon Salt
    • ¼ teaspoon Ground black pepper

    Instructions
     

    • Preheat the oven to 400 F. 
    • Clean and cut vegetables then spread the vegetables in a single layer on the baking sheet. 
    • Drizzle with olive oil then add the herbs, sliced garlic, salt and pepper
    • Bake for 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes.
    • Remove from the oven and allow to cool a bit before serving.

    Notes

    One serving is about 1 ½ cups.
    You don’t have to use all the veggies listed. You may pick and choose, as well swap in some of your favorites.

    Nutrition

    Serving: 1ServingCalories: 158kcalCarbohydrates: 25gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 447mgPotassium: 957mgFiber: 6gSugar: 8gVitamin A: 8866IUVitamin C: 78mgCalcium: 53mgIron: 3mg
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      Recipe Rating




    1. Bailey

      April 27, 2020 at 5:15 pm

      5 stars
      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.

    2. Levon

      March 25, 2021 at 7:00 pm

      5 stars
      Simple and delicious. It's an easy recipe for just about any combination of vegetables so thanks for this.

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