Easy Oven Roasted Sheet Pan Vegetables: Perfect Side Dish

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.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: easy meals, easy side dish, steak side dish

Servings: Servings

Calories: 204kcal

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Kitchen Essentials

Half Sheet Baking Pan

Cast Iron

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.

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