We encourage our readers to “Eat the Rainbow” by choosing a variety of colorful fruits and vegetables. With this sheet pan veggies dish, we’ve got you fully covered! It is a lovely mixture of vibrant hues and a satisfying combination of flavors, textures, and nutrients, pairing well with your favorite starch and protein for a simple Plate Method meal. These roasted vegetables are made in a sheet pan, and make a perfect side dish for any healthy meal!
What are the best vegetables for roasting?
Just about any vegetable! Here are our favorites:
- Root vegetables (potatoes, carrots, parsnips, sweet potatoes, etc)
- Broccoli, brussels sprouts, zucchini, summer squash, onions, cauliflower, bell peppers, etc.
How to make Roasted Sheet Pan Veggies
Ingredients
- 1 small red onion, diced
- 2 C broccoli florets
- 1 yellow bell pepper, sliced
- 2 C baby carrots
- 1 1/2 C cherry tomatoes
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp pepper
- Your favorite seasoning blend (optional)
Directions
- Preheat oven to 400°F.
- Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. Don’t overlap veggies too much.
- Season with olive oil, salt, pepper, and your favorite seasoning blend. Toss well with a spatula to coat.
- Bake for 30 minutes or until veggies can be pierced easily with a fork.
Additional tips:
- Cut all the veggies to be roughly the same size. This ensures they roast and cook evenly.
- Don’t overcrowd the pan–roast in a single layer. Use two sheet pans if needed to give the veggies space to roast, not steam.
- Roast at high heat. 400°F is the sweet spot for getting crisp edges and tender centers.
- Finish with fresh herbs. Basil is a must, but parsley or thyme work well too.
- Want to add a bit of richness? Try topping with crumbled goat cheese, a sprinkle of Parmesan, or a spoonful of ricotta salata.
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