Our easy sheet pan roasted vegetables are super yummy and easy to put together! From oven to table in less than 30 minutes. They're a Whole Lotta Yum!
These baked rainbow veggies are so good!
Roasting a rainbow of colorful vegetables is the best way to get lots of vitamins and minerals in your day and they're also great for using up little bits of leftover vegetables leftover from the week in the fridge.
We're showing you how to get perfectly cooked, tender, yet slightly golden sheet pan vegetables in a flash.
Literally, roasted veggies make the perfect side dish! You can mix and match your family favorites, use just low carb vegetables, or you can make these a one pan meal by adding sliced precooked sausages to the pan.
Ingredients list
- Broccoli crowns
- Carrots
- Grape tomatoes
- Baby Bella mushrooms - We used baby bella aka cremini, but really any type of small mushrooms would be great. Roasted mushrooms are the best!
- Red onion or you can use white, yellow or sweet
- Extra virgin olive oil
- Garlic - you'll need fresh garlic cloves, otherwise minced garlic would burn
- Dried oregano & thyme - Another tasty option for these herbs is our homemade Italian seasoning or herbs de Provence.
- Sea salt & Freshly ground pepper
- Fresh parsley
** Please see the recipe card at the bottom of the post for the exact quantities **
Variations
Roasted vegetables are so simple to change up depending on what else you're making for dinner. You can:
- Use other kinds of vegetables like 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 protein like sliced sausage or large chicken cubes.
- Mix in a sauce like pesto, honey mustard sauce, or add a touch of balsamic vinegar.
- Change the seasonings and add your favorites! Other good choices are Italian seasoning. paprika, rosemary, Greek sessoning, or parmesan cheese.
Low carb ideas
If you're one of our low carb readers, you can swap the higher carb vegetables like carrots with either more of the other varieties or use cauliflower, bell peppers, artichoke hearts, or small Brussel sprouts (cut in half).
Kitchen tools
How to Cook Healthy Pan Roasted Vegetables
This is a brief overview, of the steps the full instructions are in the recipe card.
- Preheat your oven to 425 degrees Fahrenheit.
- Cut the veggies into a uniform size. Place them on the baking sheet.
- Drizzle them with olive oil and seasoning. Stir to coat.
- Bake for 15-20 minutes or until they're cooked through to your liking. We recommend flipping them halfway for even browning.
Recipe notes
- Don't overcrowd your pan, keep the veggies in a single layer or they won't brown and instead they'll steam.
- Leftovers will last up to 5 days in the fridge.
- They'll brown better cooking them straight on the pan instead of adding parchment paper, flip them halfway through cooking to prevent sticking.
- Cut all of the vegetables a uniform size so they'll cook evenly.
Reader questions
Yes, you can! Just prepare the recipe as intended and cook from frozen without defrosting. Frozen vegetables may require extra cooking time and for best texture, give them plenty of space so they brown.
Yes, they can be cooked without oil and we do that all of the time. 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, you can also toss them in soy sauce, lemon juice, or even a bit of balsamic vinegar.
More roasted vegetable recipes
- Sheet pan chicken and vegetables
- Maple Roasted Butternut Squash and Brussel Sprouts
- Oven Roasted Broccoli
- Fall Roasted Vegetables
- Roasted butternut squash
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Recipe
Rainbow 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!
Notes
- Cut the pieces a uniform size so they cook evenly.
- If you want to make a pan of low carb veggies, you can swap the carrots for something like asparagus, cauliflower, green beans, or orange bell peppers.
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