Sheet Pan Oven Roasted Mixed Vegetables are the best way to cook vegetables. Crispy on the outside and tender on the inside, this cooking method makes vegetables so tasty that even picky eaters love them!
This is one of those “Not-A-Recipe-Recipes.” There isn’t a ton of prep involved, no special equipment, and it’s customizable to suit individual tastes! Pick the combination of vegetables that you love or that are in season in your area. Add garlic powder, onion powder, or fresh herbs to really heighten the flavor.
But of course, the tried-and-true combination of salt, pepper, and olive oil is always going to be a winner for these sheet pan roasted vegetables.
Best Vegetables to Roast
- Root Vegetables – Potatoes, sweet potatoes, and carrots are always my favorite. But even turnips, rutabagas, and beets benefit from a roast!
- Cruciferous Vegetables – Broccoli, cauliflower, and Brussels sprouts all shine in a batch of roasted veggies.
- Onions – White onion, red onion, or even shallots can be roasted. The heat of the oven brings out their natural sweetness and makes them even more delectable.
How to roast vegetables in the oven
- Preheat the oven. And the sheet pan! Having a sheet pan that is hot, hot, hot, will help you achieve roasted vegetables that are crispy on the outside and soft (not soggy) on the inside!
- Cut the vegetables. So they are all a uniform size.
- Season the vegetables. With a drizzle of olive oil, kosher salt, and freshly cracked black pepper.
- Roast in the oven. Until golden brown and tender.
How to avoid soggy roasted vegetables
- Make sure the pan is hot. When the vegetables hit the hot pan, they’ll immediately start to form a crust on the outside, helping to ensure that beautifully roasted texture.
- Do NOT overcrowd the pan. The vegetables should fit on the pan in an even layer. If there are too many they will steam instead of roast. If necessary, divide the vegetables among two trays or cook in two batches.
- Cut the vegetables the same size. Otherwise the vegetables will cook at different rates, meaning some will be overdone and some will be underdone.
What to serve with roasted vegetables
I love serving these alongside a pot roast. Or maybe some balsamic chicken. Or, my personal favorite, in the morning crisped in a pan with a fried egg on top.
Other Vegetable Side Dishes
- Creamed Kale
- Bacon Braised Brussels Sprouts with Balsamic Reduction
- Honey Glazed Roasted Carrots
- Grilled Potatoes in Foil Packets
- Sautéed Green Beans with Garlic
Sheet Pan Oven Roasted Vegetables
Equipment
- Large, Rimmed-Sheet Pan
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
Instructions
- Preheat oven to 375 degrees. Place a large, rimmed baking sheet on center rack to heat up along with the oven.
- Cut the vegetables into uniform pieces, about 1-square-inch for each piece. Place all vegetables in a large bowl and drizzle with the olive oil. Toss to coat and season with salt and pepper, to taste.
- Once the oven is preheated, (carefully!) pour prepared vegetables onto the hot pan and spread into an even layer. Bake for 75 – 90 minutes, tossing 35 minutes into cooking so that vegetables evenly brown. Remove from oven when vegetables are browned and crispy and serve immediately.
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