Our sheet pan roasted vegetables are super yummy and easy to put together! From oven to table in less than 30 minutes. If you love roasted vegetables this is a great way to get your daily dose of nutritious veggies that is always guaranteed to be a Whole Lotta Yum!
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Easy Sheet Pan Vegetables
Our rainbow-colored mix of healthy vegetables makes for a great side dish, meal prep, snack, or can even be one of your main dishes. And this recipe lends itself to be customized to your family's tastes and preferences.
Oven-roasted vegetables are a quick and easy way to prepare a lot of food that tastes delicious and is good for you. The ideal recipe. Roasted vegetables can be enjoyed all year round, the ingredients you choose might change based on the season.
For winter try Maple Roasted Butternut Squash and Brussels Sprouts. Then try our Fall Roasted Vegetables for the start of those cooler months. For the warmer months, this Italian Baked Zucchini and Squash recipe is perfect.
Why You'll Love This!
- Great for meal prep- When you're short on time during the week, a sheet pan veggie prep is as easy as it gets.
- Super yummy- Easy to adapt by adding herbs, spices, and other veggies or meat.
- Quick and easy! Done and ready to enjoy or use for meal prep in less than 30 minutes!
- Healthy - Just under 100 calories and low carb, gluten-free, dairy-free.
🥘 Oven Roasted Veggies Ingredients
A fun combination of fresh produce, herbs, and spices!
- Broccoli crowns - Using enough oil will prevent the tops of the broccoli from burning. Give them some extra love when tossing in the oil.
- Carrots - Find large carrots, not baby carrots, wash and prep them and cut them into rounds. Not too thick, or they won't be roasted through.
- Grape tomatoes - Grape tomatoes work better for roasting than cherry tomatoes since cherry tomatoes sometimes burst, which will keep the other vegetables from browning.
- Baby Bella mushrooms - Can't find baby bella mushrooms, use cremini mushrooms. They are the same thing! You'll often find mushrooms pre-washed and sliced, which makes for easier prep but might be a bit pricier.
- Red onion - 1 large red onion, or 2 smaller red onions. Onions should be chopped into larger chunks so they don't burn. Using white onion is fine as well.
- Extra virgin olive oil - Safflower oil or avocado oil are also great to use on roasted vegetables. For Asian inspired roasted vegetables, use sesame oil. Choose an oil with a high smoke point for roasting.
- Garlic - Try using fresh garlic cloves that have been thinly sliced or even a roasted garlic bulb itself. Toss the veggies with the mashed roasted garlic at the end. If you don't have fresh garlic, using garlic powder is perfect.
- Dried oregano & thyme - Another tasty option for these herbs is our homemade Italian seasoning or herbs de Provence.
- Sea salt & Freshly ground pepper - As always, taste at the end and add as needed.
- Fresh parsley - chopped for garnish. Use freshly grated parmesan cheese as a garnish as well.
** Please see the recipe card at the bottom of the post for the exact quantities **
Variations
- Other veggies: Don't limit yourself to just the vegetables we have listed. Other fresh produce you can add, or swap out are cauliflower, zucchini, red bell pepper, yellow bell pepper, or potatoes and sweet potatoes (cut small because they'll take longer to cook). To add fresh baby spinach leaves, sprinkle them over top in the last 5 minutes of cooking.
- Add meat: To have a tasty meat option, add sliced sausage or large chicken cubes to the pan and cook them at the same time.
- Make a sauce: Use a sauce to lightly pour over your roasted vegetables. Try a balsamic vinegar or a balsamic glaze. Make or use a jarred pesto sauce or dressings like honey mustard, ranch, or green goddess.
- Other Spices: In addition to salt and pepper, add any combination of Italian seasoning, parmesan cheese, smoked paprika, or rosemary to your oil mixture. Toss your veggies with your spices in a large bowl.
Equipment
🔪 How to Cook Healthy Pan Roasted Vegetables
A quick toss of your favorite vegetables in oil and spices then baked.
Preheat your oven to 425 degrees Fahrenheit.
Prep Ingredients
Cut the broccoli, carrots, mushrooms, and onion into bite-sized pieces. Place all of the vegetables on a prepared baking sheet.
Assemble
Drizzle olive oil over the vegetables, then sprinkle them with garlic, oregano, basil, thyme, sea salt, and black pepper.
Stir the vegetables, to ensure they are evenly coated in olive oil and spread them out into an even layer.
Bake
Roast in the oven for 7 minutes. Carefully remove from the oven to toss the vegetables, then roast for an additional 7 minutes or until they start to turn brown and the veggies are cooked through.
Remove from the oven and allow them to cool slightly before serving. Serve warm. Enjoy!
🥗 Dietary Substitutions
As written our roasted vegetables are gluten free, dairy free, and vegetarian.
- Keto: Swap out starchy carrots for cauliflower, artichoke hearts, asparagus, brussels sprouts, bell peppers, fresh green beans,
- Whole30: To be whole 30 compliant, make sure you're not using any seed oils for roasting.
💡 Recipe Tips
- Depending on the size of your pans you may need two sheet pans for this recipe.
- Don't overcrowd your pan. Keep the vegetable mixture in a single layer, this will avoid soggy roasted vegetables.
- It might be tempting to use parchment paper on your baking sheet to avoid the mixed vegetables from sticking to the pan. To prevent sticking and even browning take the vegetables out halfway through to stir. Parchment paper will cause them to steam.
- Cooking time will vary depending on the size of your vegetables. Best practice is to cut them all roughly the same size so they are evenly cooked.
🥡 Storing and Reheating
- Storing: Store your roasted sheet pan vegetables, in an airtight container in the fridge for up to a week.
- Can you freeze roasted vegetables?: Yes and no. While most roasted vegetables tend to freeze well, a lot of the vegetables in our recipe have a high water content. You can technically freeze them, but their textures will change after thawing due to the ice crystals expanding. For this recipe, I recommend enjoying it fresh and not freezing.
- Reheating: Reheat leftover oven-roasted vegetables back in the oven. Preheat the oven to 400. Place the roasted veggies on a large baking sheet, and place in the oven for 5-10 minutes until they are heated through.
❓ FAQ's
Roasting vegetables are yummy on its own, but serving them with other dishes can help to make a larger meal. Serve on the side of a heartier dish like our Chicken Enchiladas, Crockpot Sausage and Peppers, or this delicious Instant Pot Guinness Beef Stew.
Yes you can! Just prepare the recipe as intended and cook from frozen without defrosting. Frozen vegetables may require extra cooking time.
We did 425, anything from 350, 375, or 400 works too, they just take longer to cook.
We like to mix in a bit of broth to taste at the end to make them juicy like oil would. In place of the oil, toss them in soy sauce, lemon juice, or even balsamic vinegar for flavor and to prevent burning.
😋 More Roasted Vegetable Recipes
If you're looking for more yummy roasted vegetable recipes check out any of our incredibly delicious new recipes listed below. Enjoy!
- Maple Roasted Butternut Squash and Brussel Sprouts
- Oven Roasted Broccoli with Garlic and Herbs (Paleo Keto Broccoli)
- Fall Roasted Vegetables
- Air Fried Radishes
- Roasted butternut squash
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Sheet Pan Roasted Vegetables
Ingredients
- 1-2 (10 ounces) Broccoli crowns, chopped
- 4 large Carrots, sliced into rounds
- 2 cups (8 ounces) Grape tomatoes
- 8 ounces Baby bella mushrooms, sliced
- ½ large Red onion, chopped
- 3 tablespoons Extra virgin olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- ½ teaspoon Dried thyme
- 1 teaspoon Fine sea salt
- ½ teaspoon Freshly ground black pepper
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Cut the broccoli, carrots, mushrooms, and onion into bite-sized pieces. Place all of the vegetables on the baking sheet.
- Drizzle olive oil over the vegetables, then sprinkle them with garlic, oregano, basil, thyme, sea salt, and black pepper. Stir the vegetables, to ensure they are evenly coated in olive oil and spread out into an even layer.
- Roast in the oven for 7 minutes. Briefly remove from the oven to toss the vegetables, then roast for an additional 7 minutes or until they start to turn brown and the veggies are cooked through.
- Remove from the oven and allow them to cool slightly before serving. Serve warm. Enjoy!
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 97Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 374mgCarbohydrates 8gFiber 3gSugar 4gProtein 2g
The nutrional information is just an estimate and was calculated by an automated calculator. If you're on a restricted health program please manually calculate this information using the brands of ingredients you have since brands can vary.
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