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!
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.
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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!
🥘 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.
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.
🥕 🥔 🥦 🥗 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.
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.
📋 Recipe
Sheet Pan Roasted Vegetables
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
Nutrition
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.