How to Roast Vegetables on a Sheet Pan Recipe
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 a wonderful side dish a few times a week at your house!
Ingredients
- 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
Instructions
- 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!
Nutrition
Serving: 2cups | Calories: 81kcal | Carbohydrates: 18g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 61mg | Potassium: 613mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11781IU | Vitamin C: 103mg | Calcium: 52mg | Iron: 1mg
Servings: 4 servings
Calories: 81kcal
Cost: 5