Description
This Sheet Pan Oven Roasted Vegetables recipe offers a delicious and easy way to prepare a medley of fresh vegetables. Roasting at 375°F brings out the natural sweetness and creates a crispy outside with tender insides, making it perfect for a healthy side dish or a vegetarian main.
Ingredients
Scale
Vegetables
- 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
Seasoning
- ¼ 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 up while the oven warms.
- Prepare Vegetables: Cut all vegetables into uniform 1-square-inch pieces to ensure even cooking. Combine them in a large bowl.
- Toss with Seasoning: Drizzle the olive oil over the vegetables and toss thoroughly to coat. Season with kosher salt and black pepper to taste.
- Roast Vegetables: Carefully remove the hot baking sheet from the oven. Pour the prepared vegetables onto the sheet and spread them into an even layer to promote even roasting.
- Cook and Toss: Roast the vegetables for 75 to 90 minutes. At about 35 minutes into cooking, toss the vegetables to ensure they brown evenly on all sides.
- Serve: Remove the baking sheet from the oven once the vegetables are browned and crispy on the outside but tender inside. Serve immediately for best texture and flavor.
Notes
- Roasting vegetables on a hot sheet pan crisps the outsides while keeping the inside tender, enhancing natural flavors.
- This recipe uses a variety of vegetables to provide a colorful, nutritious side dish suitable for many meals.
- Adjust seasoning to your preference; adding herbs like rosemary or thyme can enhance flavor.
- For a quicker cook time, cut vegetables smaller, but watch carefully to avoid burning.
- Leftovers can be refrigerated and reheated, but are best enjoyed fresh.
Nutrition
- Serving Size: 1 scoop
- 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
