Name: Sheet Pan Oven Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound Yukon gold potatoes; 1 pound Brussels sprouts; 1 medium onion; ½ pound broccoli florets; 3 large carrots; ½ pound cauliflower florets; 1 large sweet potato; 3 garlic cloves; ¼ cup olive oil; Kosher salt, to taste; Black pepper, to taste

If you’re like me and love a side dish that’s both simple and seriously delicious, you’re going to adore this Sheet Pan Oven Roasted Vegetables Recipe. It’s one of those go-to meals I make when I want something hearty, healthy, and perfectly crispy without a ton of fuss. Trust me, once you try roasting an assortment of veggies together on one pan, you’ll wonder why you haven’t been doing it all along!

💜

Why You’ll Love This Recipe

Effortless Preparation: You throw everything on one pan and let the oven do the magic—minimal hands-on time.
Perfect Crispy Texture: Roasting brings out natural sweetness and gives veggies a crave-worthy crunch.
Versatile Flavor: Simple seasoning means you can easily tweak herbs and spices to your liking.
Healthy and Wholesome: A nutrient-packed side that pairs beautifully with almost any main dish.

The image shows a large baking tray filled with an assortment of roasted vegetables evenly spread in one layer. The vegetables include bright orange carrot slices, golden brown sweet potato cubes, green broccoli florets, pale cauliflower pieces, light yellow potato chunks, caramelized Brussels sprouts, and translucent onion pieces. The vegetables have a slightly charred texture, showing hints of crisp edges and soft centers. The tray is placed on a white marbled surface with a green and white striped cloth and a wooden spoon beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this recipe is all about fresh, quality veggies that roast evenly and taste amazing together. Using a mix of root veggies, cruciferous, and alliums gives you a balanced medley of flavors and textures.

Yukon gold potatoes: Their creamy texture holds up well when roasted and adds a subtle buttery flavor.
Brussels sprouts: Slice them evenly so they roast nicely and caramelization enhances their nutty taste.
Onion: Adds a hint of sweetness and aroma—red or yellow onions work great here.
Broccoli florets: Cut small enough to cook through but large enough not to burn.
Carrots: Peel and slice into similar-sized pieces for even roasting and a touch of natural sweetness.
Cauliflower florets: Another cruciferous favorite that roasts beautifully alongside broccoli.
Sweet potato: Adds a lovely pop of color and sweetness, balancing savory flavors.
Garlic cloves: Whole cloves roast to creamy sweetness without overpowering the dish.
Olive oil: Essential for crispiness and flavor—go for extra virgin if you can.
Kosher salt & black pepper: Simple seasonings to bring out the natural flavors of the vegetables.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the reasons I keep coming back to this Sheet Pan Oven Roasted Vegetables Recipe is how endlessly customizable it is. Feel free to swap in whatever veggies you have on hand or adjust the seasonings to match the mood.

Herb Twist: Adding rosemary or thyme before roasting adds an earthy, fragrant touch that’s perfect for fall dinners.
Spicy Kick: Toss in a pinch of red pepper flakes or smoked paprika if you’re craving some heat—my family loves it this way!
Seasonal Swaps: Try swapping out carrots for parsnips or cauliflower for asparagus depending on the season to keep things fresh.
Vegan & Gluten-Free: This entire recipe is naturally vegan and gluten-free—no modifications necessary for those diets.

How to Make Sheet Pan Oven Roasted Vegetables Recipe

Step 1: Preheat Your Oven and Prepare Your Pan

Start by preheating your oven to 375°F (190°C). I like to place my rimmed baking sheet on the center rack while the oven heats up—this way the pan is scorching hot when you add the veggies, which speeds up crisping. Just be careful when handling the hot pan later!

Step 2: Chop Veggies Uniformly and Toss with Oil

Cut all your vegetables into roughly 1-inch pieces. This uniform size ensures they roast evenly. Pop them in a large bowl, drizzle with olive oil, and toss well to coat. Don’t forget to season generously with salt and pepper here—that seasoning makes all the difference!

Step 3: Roast and Toss Halfway Through

Carefully pour your oiled veggies onto the preheated sheet pan and spread them out in a single layer. Roast for about 75 to 90 minutes, but here’s the trick: toss everything around at about the 35-minute mark. This helps all sides get that beautiful golden-brown crisp without burning. When you see nice caramelization and tender insides, you’re good to go!

👨‍🍳

Pro Tips for Making Sheet Pan Oven Roasted Vegetables Recipe

Hot Pan Trick: Preheating the sheet pan inside the oven helps veggies sizzle on contact and crisp up faster.
Consistent Size: Cutting veggies into similar sizes ensures they cook at the same rate—don’t skip this step!
Gentle Tossing: Use a spatula to turn vegetables halfway through roasting, helping all sides brown evenly without mushiness.
Avoid Overcrowding: Spread veggies out on the pan; too crowded means steaming instead of roasting, leading to soggy results.

How to Serve Sheet Pan Oven Roasted Vegetables Recipe

A round white bowl filled with a mix of fresh chopped vegetables, layered with vibrant colors and textures. The bottom and middle layers show orange carrot slices, green broccoli florets, small green Brussels sprouts, white cauliflower pieces, yellow potato cubes, and red pepper chunks. The vegetables are arranged randomly, creating a colorful and fresh look. The bowl is placed on a white marbled surface with a green and white striped cloth and a wooden spoon nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish the roasted veggies with a sprinkle of freshly chopped parsley or a squeeze of lemon juice to brighten up the flavors. Sometimes a dusting of Parmesan cheese really takes it up a notch if we’re not keeping it vegan. Fresh herbs like thyme also work beautifully.

Side Dishes

These roasted veggies pair wonderfully with grilled chicken, baked salmon, or even a cozy bowl of quinoa salad. On busy nights, I sometimes serve them alongside a simple couscous or roasted garlic mashed potatoes.

Creative Ways to Present

For dinner parties, I love arranging the veggies on a big wooden board with some roasted nuts and a drizzle of balsamic glaze—makes for a colorful, rustic centerpiece. You can also toss roasted veggies with pasta or stuff them into warm pita pockets for a fun twist.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 4 days. Reheating them in the oven on a baking sheet works better than the microwave—you get to keep that lovely crispiness instead of sogginess.

Freezing

Freezing roasted veggies is possible but not my favorite because some textures get mushy after thawing. If you do freeze, flash-freeze spread out on a tray before transferring to a freezer bag, and reheat quickly in a hot oven.

Reheating

To bring leftovers back to life, reheat in a 400°F oven for about 10 minutes. This revives the crisp edges without drying the vegetables out. A little squeeze of fresh lemon after reheating adds brightness.

FAQs

Can I use other vegetables in this Sheet Pan Oven Roasted Vegetables Recipe?

Absolutely! This recipe is very adaptable. Feel free to add or swap veggies like zucchini, bell peppers, or asparagus—just try to cut them to a similar size so everything cooks evenly.
Should I peel all the vegetables before roasting?

It’s really up to you. I usually peel potatoes, carrots, and sweet potatoes for a silky texture, but I leave onions and Brussels sprouts unpeeled. The skins add texture and nutrition when roasted.
Is it necessary to toss the veggies halfway through cooking?

Yes, tossing halfway helps promote even browning and prevents any side from burning or sticking to the pan. It gives you those perfect crispy bits all around.
Can I prepare this recipe ahead of time?

You can prep the veggies by chopping and tossing them with oil and seasoning the day before, then keep covered in the fridge. When ready, just spread on the hot pan and roast—it saves time without sacrificing flavor.

Final Thoughts

This Sheet Pan Oven Roasted Vegetables Recipe has become a personal favorite because it’s so dependable, delicious, and easy to make any night of the week. I love how it transforms everyday vegetables into a dish that feels special, comforting, and full of flavor. Give it a try—you’ll find it quickly becomes something you want to make again and again, just like me!