vegetable sheet pan recipe

Written BySheba G Updated On
vegetable sheet pan recipe
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The Best vegetable sheet pan recipe

I’ve been making this vegetable sheet pan recipe for years, and it’s still a favorite in our household. It’s a simple and delicious way to prepare a variety of vegetables that can be customized to suit your taste preferences. The best part about this recipe is that it’s easy to make and requires minimal cleanup, making it perfect for a weeknight dinner or a special occasion.

My kids love helping me prep the vegetables and selecting the colors of the rainbow to add to the sheet pan. The aroma that fills the kitchen while the vegetables roast is incredible, and it’s amazing how something so healthy can taste so good. This recipe is a staple in our house, and I’m excited to share it with you today.

The key to this recipe is using a variety of colorful vegetables, which not only makes the dish look appealing but also ensures that you get a range of nutrients from each serving. I like to use a mix of broccoli, cauliflower, carrots, sweet potatoes, and Brussels sprouts. You can customize the recipe by adding or subtracting your favorite vegetables.

Just remember to cut them into bite-sized pieces so they cook evenly. One of the best things about this recipe is that it’s incredibly versatile. You can serve it as a side dish, add it to salads, or even use it as a topping for tacos or soups.

The possibilities are endless! Another great benefit of this recipe is its health benefits. By cooking the vegetables on a sheet pan with minimal added oil, you’re reducing the calorie count significantly compared to traditional frying methods.

This makes it an excellent option for those looking to maintain a healthy weight or follow a low-carb diet.

Sheet Pan Roasted Vegetables with Garlic Herb Seasoning

Sheet Pan Roasted Vegetables with Garlic Herb Seasoning

4.6 from 1043 votes

This sheet pan vegetable recipe is an easy and delicious way to enjoy a variety of colorful vegetables. Roasted to perfection with garlic and herbs, this dish is perfect for a healthy weeknight meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Vegetables

4 cups Brussels sprouts, trimmed and halved
2 cups butternut squash, peeled and cubed
1 red onion, cut into wedges
2 cups baby carrots
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Garlic Herb Seasoning

4 cloves garlic, minced
2 tsp fresh rosemary, chopped
2 tsp fresh thyme leaves
1 tsp lemon zest

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a large sheet pan with parchment paper for easy cleanup.
3In a large mixing bowl, combine Brussels sprouts, butternut squash, red onion, and baby carrots.
4Drizzle with olive oil, salt, and black pepper.
5Toss until all vegetables are evenly coated.
6Spread the vegetables out in a single layer on the prepared sheet pan.
7Roast in the preheated oven for 20 minutes.
8Remove the sheet pan from the oven and stir the vegetables to ensure even cooking.
9While the vegetables are roasting, prepare the garlic herb seasoning.
10In a small bowl, mix together minced garlic, chopped rosemary, thyme leaves, and lemon zest.
11After stirring the vegetables, sprinkle the garlic herb seasoning evenly over the vegetables.
12Return the sheet pan to the oven and roast for an additional 10-15 minutes, or until the vegetables are tender and lightly browned.
13Stir the vegetables occasionally to ensure even cooking.
14Once done, remove the sheet pan from the oven and let the vegetables cool for a few minutes before serving.
15This allows the flavors to meld together and makes the vegetables easier to handle.

🔧Equipment

Sheet pan
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 10g🍬Sugars: 10g🥩Protein: 8g

📝Notes

Tips: Adjust the cooking time based on the size of the vegetable pieces. Smaller pieces will cook faster, while larger pieces will take longer.

This vegetable sheet pan recipe is perfect for any occasion and works well for family gatherings. You can easily double or triple the recipe depending on your needs.

One thing I love about this recipe is that it’s easy to store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months. When reheating leftovers, simply place them on a sheet pan at 350°F (180°C) for about 15-20 minutes until they’re warmed through.

❓ Frequently Asked Questions About Sheet Pan Roasted Vegetables with Garlic Herb Seasoning

Q: What type of vegetables should I use in this recipe?

For this recipe, I recommend using a variety of colorful vegetables such as broccoli, cauliflower, carrots, sweet potatoes, and Brussels sprouts.

Q: Can I customize this recipe with my own favorite vegetables?

Yes, you can customize this recipe by adding or subtracting your favorite vegetables.

Q: How long does it take to cook the vegetables on a sheet pan?

The cooking time will depend on the thickness of your vegetable slices and your desired level of doneness.

Q: Can I refrigerate or freeze leftover vegetable sheet pan?

You can refrigerate leftover vegetable sheet pan for up to 3 days or freeze it for up to 2 months.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians but not vegans since it uses olive oil.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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