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Pan Roasted Vegetables | Midwest Nice
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5 from 1 vote

Sheet Pan Oven Roasted Vegetables

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!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: American
Keyword: oven roasted vegetables, roasted vegetables
Servings: 12 servings
Calories: 122kcal


  • Large, Rimmed-Sheet Pan


  • 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


  • 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.


Serving: 1scoop | Calories: 122kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 45mg | Potassium: 548mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5623IU | Vitamin C: 68mg | Calcium: 46mg | Iron: 1mg