Sheet Pan Veggies

Sheet Pan Roasted Vegetables

Sheet pan veggies are an easy way to get the most flavor out of any vegetable, from cruciferous to roasted root vegetables to any seasonal veggie.

By cooking them at high temperatures, natural sugars get released, giving oven roasted vegetables caramelized and crispy edges with a juicy and tender bite on the inside.

We’ve made sheet pan sausage and veggies and sheet pan chicken and veggies among other complete easy sheet pan meals. This sheet pan oven roasted vegetable recipe, though, is a quick way to make a veggie side to serve with any dinner.

The Best Vegetables to Roast

The key is always roasting similar vegetables at the same time. That way you’re not overcooking or undercooking any of your sheet pan veggies. Other than that, the options are limitless!

• Brussels sprouts, broccoli, cauliflower
• Bell peppers, green beans, onions, mushrooms
• Beets, potatoes (sweet potatoes and regular potatoes), butternut squash, carrots, parsnips

Find the full printable recipe with specific measurements below.

• Broccoli: Chopped into medium florets.
• Brussel sprouts: You can technically roast whole Brussels sprouts but I always like to halve them and remove the bottom stem. That way more of the inside gets that beautiful char and not just the outside.
• Red bell pepper: Slice them into chunks. If you leave them too small they will cook too fast for the other veggies. Of course, you can choose whatever color pepper you like.
• Red onion: Also cut into chunks. This is a milder sweeter onion that people eat raw but tastes even better roasted. You can swap this for wedges of yellow or white onion if preferred. If you don’t love onion, feel free to omit.
• Olive oil: Needed to help coat the vegetables for a nonstick surface and to help the seasoning stick, but it also helps with browning and caramelizing.
• Seasoning: I use homemade Italian seasoning, garlic powder, salt, and pepper.

• Season the veggies. In a large bowl, add broccoli, sprouts, pepper, and onion, and toss in olive oil and seasonings until well coated.
• Arrange them on a baking sheet. Transfer the vegetables to a prepared baking sheet and arrange them in a single layer. I like to make a point of placing the Brussels sprouts open face down, that way the insides get the best char!
• Transfer to the oven. Bake for 20-25 minutes until the veggies are tender and golden around the edges.
• Season and serve. Sprinkle with a bit of extra salt and pepper and serve warm.

Tips to Avoid Soggy Roasted Vegetables

• Be sure to completely dry your veggies after they’ve been washed. I mean TOTALLY. You want the mixed roasted sheet pan veggies to crisp up nicely, rather than steam! I like to wash them a couple hours before baking.
• Do not overlap. As best as you can place them in a single layer leaving a bit of space in between. If you need to, use 2 baking sheets or work in batches.
• Heat the pan. It’s a great idea to place the sheet pan in the oven ahead of time to get it nice and hot. Once the veggies hit the tray, they immediately sizzle and start to form an outer crisp.
• Toss the veggies. Although it’s not a must, it’s nice to flip them halfway to make sure all sides are getting crispy. This is helpful if the pan is a little crowded.
• Cut into similar sizes. You want all your veggies to be cut into uniform sizes. That way they roast at the same time.
• Do not overcook. Leaving sheet pan veggies in the oven for too long can either burn them or make them soggy, especially veggies that contain more water.

Storage

• Store: Store leftover roasted veggies in an airtight container in the fridge for up to 4 days.
• Reheat: The longer they sit, the more they roasted sheet pan vegetables will lose their crispness, so avoid the microwave if you care to get any of that back. Use either a bit of oil in a skillet on the stovetop, the oven, or the air fryer.