Oven roasted sheet pan vegetables are not only easy to prepare but also a versatile and nutritious addition to any meal. Our whole family loves this recipe, even my children, who can be picky eaters at times. There’s something magical about the way roasting brings out the natural sweetness and rich flavors of the vegetables.
This oven roasted sheet pan vegetable recipe is a staple in our home, perfect for busy weeknights when we need a quick and nutritious side dish. It’s also a hit at family gatherings and holiday dinners, adding a vibrant and healthy touch to any spread.
Roasted Sheet Pan Vegetables
Whether you’re looking for a quick side dish to complement your favorite main dishes or a flavorful addition to your meal prep routine, these sheet pan veggies are sure to please.
Today, we’ll explore a simple yet delicious recipe along with variations and tips to ensure perfect results every time. You’ll discover why this dish has become a personal favorite in our household and how it can easily become a beloved go-to in yours.
Easy Oven Roasted Sheet Pan Vegetables: Perfect Side Dish
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Kitchen Essentials
Ingredients
- 1 Cup Potatoes cut into cubes
- 1 Cup Cauliflower cut into pieces
- 1 Cup Broccoli cut into pieces
- 1 Cup Carrot peeled and cut into cubes
- 1 Red Onion sliced or any onion
- 1 Cup Green Beans trimmed
- 3 Tablespoons Olive Oil
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- Salt and pepper to taste
Optional Additions:
- 1 Cup Butternut Squash peeled and cubed
- Fresh herbs rosemary, thyme, basil
- 1-2 Tablespoons Balsamic Vinegar or lemon juice
- Parmesan cheese for topping
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine all the prepared vegetables. Drizzle with olive oil and sprinkle with Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss well to coat evenly.1 Cup Potatoes, 1 Cup Cauliflower, 1 Cup Broccoli, 1 Cup Carrot, 1 Red Onion, 1 Cup Green Beans, 3 Tablespoons Olive Oil, 1 Teaspoon Italian Seasoning, 1 Teaspoon Garlic Powder, 1 Teaspoon Onion Powder, Salt and pepper to taste, 1 Cup Butternut Squash, Fresh herbs, 1-2 Tablespoons Balsamic Vinegar
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Your Own Private Notes
Nutrition
Recipe Tips:
- Ensure vegetables are cut into similar sizes for even cooking.
- Use parchment paper or aluminum foil to ease cleanup.
- Experiment with different vegetables or seasonings to suit your taste.
- For softer veggies like bell peppers and green beans, add them halfway through baking to prevent overcooking.
- Sprinkle with Parmesan cheese or fresh herbs like rosemary and thyme before serving for added flavor.
Storing Leftover Roasted Sheet Pan Vegetables
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
What kind of vegetables will work for this sheet pan side dish?
One of the best things about this roasted vegetable recipe is its versatility. You can really use just about any vegetable you have on hand. Here are some delicious variations:
- Summer Vegetables: Include zucchini, bell pepper, brussels sprouts, cherry tomatoes, and eggplant.
- Root Vegetables: Add sweet potato, parsnips, and turnips.
- Asian Twist: Use bok choy, snap peas, and soy sauce.
- Mediterranean Flavors: Try adding olives, cherry tomatoes, asparagus, and a sprinkle of feta cheese.
Oven roasted sheet pan vegetables are not only a breeze to make but also a fantastic way to enjoy the natural sweetness and flavors of your favorite veggies. Whether served as a side dish or incorporated into main courses, they’re sure to be a hit at your next meal.
My family loved this!