Oven-roasted vegetables are so delicious and easy to make! And once you learn to make them as a sheet pan recipe, there is no turning back! This will become your go-to formula for how to roast vegetables on a sheet pan recipe. It’s a wonderful side dish a few times a week at your house!
I love oven roasted vegetables. And I love an easy roasted vegetable recipe. Roasting vegetables is a great way to prepare them! All you do is put these chopped vegetables on a sheet pan and put them in the oven and they roast while I cook the rest of dinner! I love the possibilities and combinations you can use! You can change up which vegetables you use and you can totally change up the flavor with the spices you put on those vegetables, too! The combinations are nearly endless! And in the end, you have the perfect side dish every single time! And one that doesn’t require much work at all! This is my go-to recipe for adding a vegetable to our dinner meals! Let’s see what you think of my How to Roast Vegetables on a Sheet Pan Recipe!
Why I Love This Recipe
I love this roasted vegetables on a sheet pan recipe for a lot of reasons. Any vegetables recipe that helps me get more nutrition in me and my family is a total winner. Add to that, this recipe is an easy way to make a side dish while I concentrate on the main dish. I love that I can use whatever vegetables are on sale at the grocery store.
Also, this is an awesome way to use up all the odds and ends pieces of extra vegetables you have floating around in your crisper drawer, too! And it’s perfect for vegetables that might not be looking their most fresh anymore, either. Roasting vegetables is VERY forgiving to vegetables that are past their prime! And it just gives the vegetables a reallyl great flavor, which is why it’s one of my favorite ways to cook veggies!
Oh, and did I mention you can prep this entirely ahead of time? I’ll take a few minutes break from working early in the day and prep this dish, and have it in the fridge ready to pop in the oven later when it’s a crazier and more busy time! I love that!
You need roughly 1 cup of each of these fresh vegetables, chopped into large, bite-sized pieces.
- Bell Pepper ( I used an orange bell pepper, and would recommend red bell peppers, or any other color bell pepper for that matter.)
- Sweet Potatoes
- Brussel Sprouts
Extra-virgin olive oil (I had olive oil on hand, but lots of oils would work. Vegetable oil and canola oil are really mild, and avocado oil roasts veggies really well, too. Avocado oil is probably the healthiest oil you could use! I don’t recommend coconut oil since it’s solid at room temperature and makes it very difficult to coat the veggies.)
Alternative vegetable options to roast: green beans, red onion, yellow onion, any root vegetables, red potatoes, asparagus, white potatoes, butternut squash, etc. You can use different vegetables every time and only include your favorite vegetables! If you don’t like my list, make substitutions! No problem! Even your picky eaters will love these if you only use the vegetables they love! As a side note, you’ll want to avoid vegetables that have a high moisture content (think celery and cucumbers). The high water content will steam the vegetables and they won’t roast.
Cooking Instructions for How to Roast Vegetables on a Sheet Pan Recipe
Preheat your oven temperature to 400*. (I like to roast my vegetables at a fairly high temperature.
Wash and dry all of your vegetables.
Prepare your sheet pan. I like to use a high-rimmed heavy-duty sheet pan covered in aluminum foil for best results and easy cleanup. You can also use parchment paper if you have that on hand.
Chop all of your vegetables into similar and large bite-sized pieces and place them in a large bowl. usually aim for around one-inch cubes. These will roast for a while, so I want to make sure they don’t turn to mush before they are nice and roasted and caramelized.
Add a nice drizzle of extra virgin olive oil (or the oil of your choice) over all of the vegetables. I probably used 3-4 tablespoons of oil for the entire bowl. Add salt and pepper to taste, and any other seasonings** (See Cook’s Note) you might want to add at this point. Stir well so all the vegetable pieces are coated and evenly spiced.
Pour the vegetables from the bowl onto your rimmed baking sheet. I think the rimmed, heavy baking sheet is the best way to roast veggies evenly and quickly in a single layer.
Roast the vegetables in the oven for a cooking time of 30-40 minutes. Stir 1-2 times during cooking to ensure even roasting. Once the veggies have a good golden brown color around the corners and are cooked through, they are done and ready to eat!
I generally stick with just kosher salt and black pepper for my roasted veggies, but truly, the sky is the limit here. I’m a plain Jane and enjoy the natural sweetness of the vegetables once they are roasted, and that’s my favorite way to cook the vegetables. But there is SO much you can do with this dish!
Add Italian seasoning, a couple of cloves of garlic, and a little balsamic vinegar for an Italian flair! (Sprinkle with parmesan cheese when they are done!! YUM!) You could add cumin for more of a Spanish/Mexican/Latin flavor profile. Truly, the sky is the limit here! You could use fresh herbs too, like fresh rosemary, sprigs of thyme, or even basil! It can also just be simple additions like garlic powder and/or onion powder. Those both add a wonderful flavor to these vegetables. Try it one way, change it up the next time, and keep working to find your favorite combination! Don’t forget about lemon juice and lemon zest! They are wonderful seasoning too!
Festive Side Dish
This can even be a super festive side dish for Christmas! Use all red and green vegetables and you have a Christmas roasted veggie! How fun is that! Think tomatoes, red bell peppers, and green veggies.
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- Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
- Santoku Knife – You don’t have to go out and buy a nice knife. BUT, if you were in the market for a knife, this is the one I couldn’t do without, and the one I go for time and time again. It’s wonderfully and beautifully made. I’ve had this knife for over 10 years and it’s my favorite thing in my entire kitchen. You truly do get what you pay for in knives. These are made in Germany but are widely sold in the United States now. You can go way higher in quality as well, this is just a starting point.
- Cutting Board – I’ve had these for years and I love them. Mine are red! They are the perfect sizes, easy to store, and have a little groove around the edges to stop juices from flowing all over. This is the cutting board I go to time and time again when I’m cooking.
- Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
- Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half-baking sheet pan, which is absolutely perfect!
- Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!
Store leftovers in an airtight container in the refrigerator for up to three days. Here are my current favorite storage containers:
If you have leftover roasted vegetables, I like to freeze them and keep them for another day! I just put them in a freezer bag and make sure that I label them well! Make sure you get all the air out of the freezer bag, you don’t want freezer burn on your veggies. These frozen gems will be great additions to soups or pasta on a day when you need some quick help in the kitchen!
It’s important to know, during the freezing process and thawing process, these veggies will not be crispy vegetables again. They will be soggy vegetables. But that’s the perfect addition to soups, pasta, or an excellent idea is to puree the vegetables with warm chicken or veggie broth and make a creamy soup!
Reheating Instructions and Leftovers
These roasted vegetables make for awesome leftovers. My husband loves to take them for lunch and sprinkle feta or goat cheese over them and eat them like a salad. They will heat up in the microwave beautifully. They aren’t as good the second time around, but hey — they are still wonderful!
One of my favorite things to do with the leftovers is to heat them up in a saucepan on the stove with some chicken broth. Add chicken broth to cover about an inch or so over the veggies. Let it heat to a boil, then take them off the heat and use your immersion blender to puree the vegetables into a roasted vegetable soup. Top it with a drizzle of sour cream and a few roasted nuts and it’s an amazing lunch. AMAZING. And quick. And so healthy! Try it. Trust me, it’s awesome.
Frequently Asked Questions (FAQs)
You absolutely can! I do it all the time! Now, what I want to share with you is that the frozen veggies (the thawed-out roasted vegetables) won’t be a good side dish anymore. They will be mushy. But, they are perfect for additions to soup or pasta! Or, one of my favorite things to do with them is make pureed roasted vegetable soup! Frozen vegetables that are already ready to can be a real time-saver when you are having a busy day!
Sure! I like the oven for this because I make so much at one time. In my experience, the air fryer has a LOT less space. But, if you want to do an air fryer, I’d suggest knocking the temperature back to 375* and you’ll need significantly less time, more like 10-15 minutes. But you’ll also be using significantly less vegetables, too, so that accounts for less time.
I am a fan of the more dense root vegetables. They just hold up really well to roasting. Vegetables like summer squash and zucchini can be a little trickier because they cook so quickly. To compensate, just cut those into much bigger chunks so they stay intact and don’t turn to mush when roasting if you want them in your vegetable mix.
You so totally can! That’s my favorite way to do it! I’ll prep this dish much earlier in the day, have the veggies seasoned on the pan and ready to go, and then simply put the pan in the oven when it’s time to roast the veggies.
Wrap Up – How to Roast Vegetables on a Sheet Pan Recipe
And there you have it, easy roasted vegetables for the win! I like to use healthy recipes whenever I can, and you can’t get much healthier than a sheet pan full of roasted vegetables. I’m a picky eater and I even love these veggies. They are perfect with almost any dish and they are so versatile. I hope you enjoy this “How to Roast Vegetables on a Sheet Pan Recipe”! Let me know what you think! Until then, Just Keep Shuffling!
How to Roast Vegetables on a Sheet Pan Recipe
- 1 cup sliced zuchinni I recommend thick slices.
- 1 cup sliced carrots I recommend thinner slices, carrots are quite dense!
- 1 cup chopped bell pepper I recommend 1 inch chunks
- 1 cup Cubed sweet potatoes I go for 1/2 inch – 3/4 inch cubes cut
- 1 cup Halved Brussel sprouts
- 1 cup Chopped Broccoli
- 1 cup Cherry Tomatoes
- 1. Preheat your oven temperature to 400*. (I like to roast my vegetables at a fairly high temperature.
- 2. Wash and dry all of your vegetables.
- 3. Prepare your sheet pan. I like to use a high-rimmed heavy-duty sheet pan covered in aluminum foil for best results and easy cleanup. You can also use parchment paper if you have that on hand.
- 4. Chop all of your vegetables into similar and large bite-sized pieces and place them in a large bowl. usually aim for around one-inch cubes. These will roast for a while, so I want to make sure they don't turn to mush before they are nice and roasted and caramelized.1 cup sliced zuchinni, 1 cup sliced carrots, 1 cup chopped bell pepper, 1 cup Cubed sweet potatoes, 1 cup Halved Brussel sprouts, 1 cup Chopped Broccoli, 1 cup Cherry Tomatoes
- 5. Add a nice drizzle of extra virgin olive oil (or the oil of your choice) over all of the vegetables. I probably used 3-4 tablespoons of oil for the entire bowl. Add salt and pepper to taste, and any other seasonings** (See Cook's Note) you might want to add at this point. Stir well so all the vegetable pieces are coated and evenly spiced.
- 6. Pour the vegetables from the bowl onto your rimmed baking sheet. I think the rimmed, heavy baking sheet is the best way to roast veggies evenly and quickly in a single layer.
- 7. Roast the vegetables in the oven for a cooking time of 30-40 minutes. Stir 1-2 times during cooking to ensure even roasting. Once the veggies have a good golden brown color around the corners and are cooked through, they are done and ready to eat!