Sheet Pan Roasted Vegetables are ultimate fuss-free way to get a colorful, tasty, healthy side dish to the dinner table OR into your weekly meal prep containers! These busy lives of ours need quick healthy options with easy clean ups. Just cut, season and pop in the oven!

This is our go-to option when meal prepping for the week. Pair these roasted vegetables with a protein and healthy carb and you're golden! We often cook a pot a rice and then a protein such as New York Strip Loin Roast or Smoked Spatchcock Turkey and our week is set for lunches on the go.

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REFRIGERATOR Clean Out
Ingredients
Step-by-Step Instructions
Equipment and Supplies
Substitutions and Additions
Storage
More Side Dishes
Video of Recipe
Recipe
Comments

REFRIGERATOR Clean Out

THE VEGGIE DRAWER. Anytime we have vegetables on the verge of expiring, this is where they end up! Seasoned on a sheet pan so nothing is wasted. The fun part about this recipe, is anything is game on. Whether it's green beans, red onion, broccoli, asparagus...anything works!

Tip : Adding in Sweet Potatoes is a great way to get your healthy carb in too!

MAKE IT A SIDE DISH. Another option is to make the sheet pan vegetables its own "fancy" side dish. By roasting tomatoes with it, you can crush the tomatoes to make a sauce for the veggies. This makes for a colorful side with a juicy tomato sauce. If you choose this option, I'd suggest adding in roasted garlic cloves too!

Roasted broccoli peppers and onions in a baking dish.

Ingredients

To make your Sheet Pan Roasted Vegetables, here's what you'll need:

Vegetables - Brussel Sprouts, Broccoli, Bell Peppers, Cauliflower, Onion, Grape or Cherry Tomatoes
Oil - We used Olive Oil for this recipe. For a healthier option, use avocado oil or coconut oil
Seasonings - Salt, Black Pepper, Garlic and Onion Powder OR just use a favorite BBQ Rub. There's no wrong answer here.

*See recipe card for quantities*

Step-by-Step Instructions

Step 1: Cut ends off Brussels Sprouts and then cut in half. Cut Cauliflower and Broccoli into florets (or buy precut). Cut Bell Peppers and Onion into quarter sized pieces. Grape Tomatoes go onto the sheet pan whole.

Seasoning brussel sprouts in a mixing bowl.

Step 2: Mix together seasonings in a small bowl. Season vegetables separately by tossing in a large mixing bowl with seasonings and oil.

Suggested Measurements:
Cauliflower, Brussel Sprouts, Bell Peppers each get seasoned with 1 teaspoon Seasoning and 1 teaspoon Olive Oil.

Grape Tomatoes and Onion get seasoned with ½ teaspoon Seasoning and ½ teaspoon of Olive Oil.

Broccoli seasoned with 1 teaspoon Seasoning and 2 teaspoon Olive Oil.

Roasted vegetables on a sheet pan with parchment paper.

Step 3: Place veggies on parchment paper on a sheet pan for easy cleanup. Bake at 350°F for 45 minutes.

Step 4: Optional Step - crush tomatoes to make a sauce for your vegetables and mix together.

Equipment and Supplies

Flint and Flame Knives - These are my everyday knives that I love! Use code ChefTim40 for 40% off your set.
Half Sheet Pan - This half sheet pan is a 12 x 17 pan. Although it's a 'Half Sheet', this is indeed the size used in most household kitchens.

Substitutions and Additions

Make this Sheet Pan recipe the way you want it! Spice it up and swap out ingredients to satisfy your taste buds! Here are some further ideas:

Carbs and More - Add in red potatoes, sweet potatoes, baby potatoes, butternut squash or chickpeas for added nutrients and more well balanced meal.

Proteins - For a complete sheet pan dinner meal, add in chicken thighs, chicken breasts or pork chops. If adding a protein, separate the meat from veggies with aluminum foil or parchment paper.

Seasonings - The best part of this recipe is being able to use whatever you have on hand. We've added powdered ginger and tossed in soy sauce and sesame oil to make it a more asian inspired dish as well. If you want a more BBQ Style Side Dish, toss with a BBQ rub and serve with a protein in BBQ Sauce.

Storage

Refrigerate the leftover roasted veggies in an airtight container. Good for up to 4 days.

Freezing your roasted vegetables will change the texture. Freeze them in an airtight container for up to 3 months and reheat in an air fryer or oven to get the crispy texture back. I suggest using your leftover vegetables in soups or stews where the "crisp" won't really matter.