Sheet Pan Roasted Vegetables
Easy Sheet Pan Roasted Vegetable recipe with perfectly cooked potatoes, sweet potatoes, broccoli, bell pepper, onions and roasted garlic. Use my all-purpose seasoning or your favorite spice mix for a simple flavorful vegetable dish that's easy and healthy.
- 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.
Notes – I use my favorite all-purpose seasoning, you can make that or use your favorite. I don't include salt in my spice mixes so I salt my vegetables here. You may not need salt on yours if your spice mix includes salt.
Substitutions – Replace vegetables for your favorites, keeping in mind cooking times for different vegetables.
Storage – Store in the fridge for about 5 days after cooking. Reheat in microwave or oven.
Nutrition – 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.