Roast your favorite veggies for a healthy hands-off side dish
Are you ready to eat ALL of the vegetables? Because you can with this easy sheet pan roasted vegetables recipe. It doesn't get much easier than tossing a whole bunch of your favorite vegetables onto sheet pans and then popping them in the oven to let the magic happen.
And the magic will happen, trust me. The garlic will roast and turn wonderfully savory and mellow, the potatoes will crisp up, the sweet potatoes will be perfectly tender and flavorful, and roasted broccoli is simply a marvel.
You'll stagger the roasting time with this oven roasted vegetables recipe so that all the veggies get their perfect cooking time. And it only takes two pans, so don't worry you won't have to perform a juggling act.
You can also make this a one pan roasted vegetable dish if you cut back the amounts a bit. You can bake the potatoes for 25 minutes, taking up one half of the sheet and leaving the other half empty. Then after the time is up add the other vegetables to the other side of the pan and return to the oven for 20 minutes to finish everything.
For this sheet pan roasted vegetables recipe, you don't need to choose exactly what I chose, simply use your favorite vegetables, coat them in a bit of oil, and sprinkle on your favorite homemade seasoning recipe.
I have many recipes for spice mixes, check the bottom of this post for links to more! For these roasted veggies I use what I call my Everyday Seasoning Mix or All-Purpose Seasoning, which is not really themed towards any certain cuisine or dish, it's just good for, well.. every day.
What vegetables can you roast?
You can roast any vegetable you like. Cooking time will vary. Roast your vegetables at 400°F (200°C) and use two baking sheets if you're roasting different types, so that the root vegetables can cook for longer than the more delicate vegetables like broccoli and bell pepper.
For these easy roasted vegetables, you'll need:
- sweet potatoes
- white sweet potato (they have a pretty purple skin on them)
- a few red potatoes
- red onion
- a head of garlic
- red pepper
- green beans
You could also use roasted butternut squash, Brussels sprouts, parsnips to cauliflower.
Sheet pan roasted vegetables seasoning
- olive oil (for flavor!)
- Everyday Seasoning (use one of my homemade mixes or your favorite mix)
- salt and pepper
Why do I talk about homemade seasoning mixes so much?
I prefer to make my own mixes because it eliminates any additives, extra salt, or sugar that storebought versions can have. It's also cheaper to buy individual spices and make up a variety of mixes that you can customize to your needs.
I also never add salt to my mixes - I prefer to add salt per recipe because sometimes I want more or less flavor in a dish but I can still control the salt.
Homemade spice mixes and easy recipes like these roasted potatoes and broccoli help me get a healthy meal on the table any day of the week, even when I don't feel like cooking. (Yes, there are times when I don't feel like cooking either!)
I just love healthy recipes full of vegetables and this one is so easy. What's your favorite vegetable based dish?
Equipment you'll need for this recipe
- 2 large rimmed baking sheets (mine are similar to these ones on Amazon by Nordic Ware)
- parchment paper (optional, so your veg doesn't stick to the pans. I didn't use it here)
What is the best pan for roasting vegetables?
A large, sturdy rimmed baking sheet works the best for roasting vegetables. Most baking sheets have rims, the rim will ensure nothing falls off the edge to the bottom of the oven. A low rim helps the heat circulate better than say, a high rimmed casserole dish.
At the end of the day, we just want a healthy meal right? So, use what you have. That includes whatever pan you have and whatever vegetables you have on hand or prefer.
That goes the same for seasoning - it's your kitchen, use what you have and like! There are some great salt-free seasoning mixes out there that can help you make a fantastic, easy and delicious meal.
If you have canola oil instead of olive oil, go for it. Coconut oil would be amazing. This vegetable recipe is pretty flexible.
More seasoning mixes recipes
What to serve with this recipe
- Instant Pot Brown Rice - for a vegetarian meal
- Sesame Noodles - another vegetarian dinner
- Creamy Dill Chicken
- Cranberry Meatballs
- Honey Bourbon Meatballs
- In a Roasted Vegetable Quinoa Bowl - vegetarian
Sheet Pan Roasted Vegetables
- 1 sweet potato (½ - 1 inch cubes)
- 1 white sweet potato (½ - 1 inch cubes)
- 2 red potatoes (½ inch cubes)
- 2 carrots (½ inch slices)
- 1 red onion (chopped)
- 1 head garlic
- 1 tablespoon olive oil
- 1 tablespoon all-purpose seasoning (or your favorite seasoning)
- ½ teaspoon salt (if your seasoning mix doesn't include salt)
- ¼ teaspoon black pepper
- 450 grams broccoli (or as much as you want/have)
- 1 red bell pepper (chopped)
- 1 handful green beans (end trimmed and cut in half)
- 1 tablespoon ollive oil
- ½ teaspoon all-purpose seasoning (or your favoirte)
- pinch salt (if your seasoning mix doesn't include salt)
For Pan One
- Preheat oven to 400°F (200°C)
- Place the potatoes, carrots and onion on the sheet pan. Drizzle with olive oil, sprinkle with spice mix, season with salt and pepper and then mix.
- Turn the head of garlic sideways and slice off the top (about a ¼ inch of it). Set the garlic on a piece of aluminum foil and drizzle with olive oil. Close up the foil and place on the sheet pan.
- Place sheet pan in the oven and bake for 25 minutes.
For Pan Two
- Add the broccoli, red bell pepper, and the green beans to the pan. Drizzle with olive oil, sprinkle with spice mix, season with salt and pepper and then mix.
- When the first tmer is up, add pan two to the oven and bake for 20 minutes. Flip the vegetables from pan one and continue baking.
- After 45 minutes, check the vegetables for doneness. Potatoes should be fork tender.
Nutritional information is an estimate only, intended for informational purposes, and not to be used as medical or dietary advice. The estimate is based on a nutrition calculator and every recipe will vary slightly depending on the products you use in your home. This estimate is per serving. Your nutrition facts could vary. Changing the serving size on the recipe card may affect ingredient amounts, nutrition, prep time, and/or cook time.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
How to roast vegetables
To roast vegetables on sheet pans, first group them by cooking times. Keep vegetables that need longer cooking time together, like potatoes, carrots, onions, etc. Keep vegetables that don't need as long together on another pan like broccoli, cauliflower, beans, bell peppers, etc.
Preheat oven to 400°F (200°C) We'll start with the first sheet pan. Wash (or peel) the potatoes and chop them into about half-inch cubes. Wash or peel the carrot and cut it into half-inch chunks. Peel the onion, and chop it into large pieces. Mix all the vegetables together on the sheet pan. Drizzle with about a tablespoon of olive oil and sprinkle a tablespoon of seasoning over top. Mix well. Season with salt and pepper if needed.
Slice the top quarter-inch or so off of the top of the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle it with olive oil. Wrap it up and set it on the sheet pan. Place the pan in the oven and set a timer for 25 minutes.
Meanwhile, prep the second pan. Cut the broccoli into bite-sized pieces. Chop the bell pepper into large chunks and trim the ends off and halve the green beans. Place on the sheet pan and drizzle with a tablespoon of oil and about a ½ teaspoon of seasoning. There are fewer vegetables on this pan and I feel they don't need quite as much seasoning mix.
When the timer is up add the second pan to the oven. Take the first pan out only to give the vegetables a toss and then place it back in the oven. Bake for 20 minutes. Check that the vegetables are fork-tender and then serve while hot.
Roasting vegetables at 400°F (200°C) over 20-45 minutes will result in fork-tender potatoes and with crispy exteriors and lightly crisped broccoli.