Description
This Sheet Pan Oven Roasted Vegetables recipe combines a variety of fresh vegetables like Yukon gold potatoes, Brussels sprouts, carrots, and more, roasted to crispy perfection in the oven. It’s an easy, wholesome, and flavorful side dish that’s perfect for weeknight dinners or meal prep, offering crispy edges and tender interiors.
Ingredients
Units
Scale
Vegetables
- 1 pound Yukon gold potatoes
- 1 pound Brussels sprouts
- 1 medium onion
- 1/2 pound broccoli florets
- 3 large carrots
- 1/2 pound cauliflower florets
- 1 large sweet potato
- 3 garlic cloves
Seasoning
- 1/4 cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and place a large, rimmed baking sheet on the center rack to heat along with the oven, ensuring a hot surface for roasting.
- Prepare Vegetables: Cut all vegetables into uniform 1-square-inch pieces to ensure even cooking. Place them in a large bowl, drizzle with olive oil, and toss to coat evenly. Season with kosher salt and black pepper according to your preference.
- Roast Vegetables: Carefully remove the hot baking sheet from the oven and spread the coated vegetables in an even layer on the pan. Return the pan to the oven and bake for 75 to 90 minutes.
- Toss During Cooking: At around the 35-minute mark, use a spatula to toss the vegetables gently, promoting even browning and crispiness on all sides.
- Finish and Serve: Once vegetables are nicely browned and have crispy edges, remove the baking sheet from the oven. Serve the roasted vegetables immediately while warm and enjoy their flavorful, tender-crisp texture.
Notes
- Sheet pan oven roasting is an excellent way to bring out the natural flavors of mixed vegetables while achieving a desirable crispy outside and tender inside.
- Cutting vegetables into even pieces ensures uniform cooking and caramelization.
- Feel free to customize with your favorite herbs or add a squeeze of lemon juice before serving for extra brightness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated for quick meals.
Nutrition
- Serving Size: 1 scoop (approx. 100g)
- Calories: 122 kcal
- Sugar: 4 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg