How to Roast Vegetables on a Sheet Pan Recipe

Roasted vegetables are just pure magic. They taste SO good! And the combinations are endless! 

Green Cutlery

This is an amazing way to use up any leftover veggies you have just wilting away in the crisper! This recipe is VERY forgiving if your veggies have seen better days!


- Extra Virgin Olive Oil - Salt - Black Pepper - Sweet Potatoes - Cherry Tomatoes - Zucchini - Carrots - Bell Pepper - Broccoli

Preheat your oven temperature to 400*. (I like to roast my vegetables at a fairly high temperature.

Step 1:

Wash and dry all of your vegetables. (And don't forget to use up any scraps of veggies you have in the fridge!)

Step 2:

Step 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.

Step 4:

Chop all of your vegetables into similar and large bite-sized pieces and place them in a large bowl. I usually aim for around one-inch cubes.

Step 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.

Step 6:

Pour the vegetables from the bowl onto your rimmed baking sheet.

Step 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.

Serve on the side of your dinner and enjoy!!

These veggies are wonderful with chicken, pork, fish, pasta and beef! I just adore them!

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