Name: Sheet Pan Oven Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
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

If you’re looking for the easiest way to turn a bunch of fresh veggies into a delicious, wholesome side dish, you’re going to adore this Sheet Pan Oven Roasted Vegetables Recipe. It’s hands-down one of my go-tos when I want flavorful, crispy veggies without a fuss. Whether you’re new to roasting or a seasoned veggie lover, this method delivers perfectly caramelized, tender bites every single time—trust me, your taste buds will thank you!

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Why You’ll Love This Recipe

Effortless Cooking: Just toss all ingredients on one pan and pop it in the oven — minimal prep, minimal cleanup.
Ultimate Flavor Boost: Roasting brings out the natural sweetness and crispy edges that make veggies irresistible.
Highly Customizable: You can swap veggies depending on what’s in season or your family’s favorites.
Great for Meal Prep: It reheats beautifully and keeps well, making weekday dinners a breeze.

A large black baking tray filled with many roasted vegetables, including green broccoli florets, light beige cauliflower pieces, bright orange carrot slices, small round green Brussels sprouts, yellowish potato chunks, and orange sweet potato cubes. The vegetables are spread evenly and have some browned, crispy edges showing roasting. The tray is set on a white marbled surface with a green and white checkered cloth on the right side and a wooden spoon beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Sheet Pan Oven Roasted Vegetables Recipe lies in the simple, fresh ingredients that complement each other perfectly during roasting. When choosing your produce, try to pick vegetables that roast evenly and have roughly the same size once chopped.

Yukon gold potatoes: Their creamy texture holds up well and gives a lovely golden crisp.
Brussels sprouts: Adds a nutty, slightly bitter flavor that balances sweetness from carrots and sweet potato.
Onion: Helps with caramelization and deepens the overall flavor.
Broccoli florets: Roast quickly and add a great textural contrast.
Carrots: Naturally sweet and become melt-in-your-mouth when roasted.
Cauliflower florets: Soak up olive oil and roast to a delightful crisp.
Sweet potato: Offers sweet, soft bites to complement the savory veggies.
Garlic cloves: Infuses the whole batch with aromatic depth.
Olive oil: The key to crisping and flavor—don’t skimp!
Kosher salt and black pepper: Basic seasoning that brings everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Sheet Pan Oven Roasted Vegetables Recipe to match whatever’s fresh at the market or what my family’s craving. Feel free to personalize it — this recipe is super forgiving and versatile, which is part of why it’s such a favorite of mine.

Spice it up: Adding smoked paprika or chili flakes turns things up a notch — my family goes crazy for the little kick.
Herbal twist: Tossing in fresh rosemary or thyme right before roasting adds a fragrant, earthy note I just adore.
Make it vegan or paleo: This recipe is naturally both, but swapping olive oil for avocado oil adds richness and suits paleo diets perfectly.
Seasonal picks: I swap cauliflower for butternut squash in the fall or zucchini and bell peppers in the summer to keep it fresh year-round.

How to Make Sheet Pan Oven Roasted Vegetables Recipe

Step 1: Prep and Heat Your Pan

First things first: preheat your oven to 375°F. While it’s heating up, place a large rimmed baking sheet inside the oven so it can get nice and hot. Trust me, this is a game-changer—it helps the vegetables start crisping the moment they hit the pan.

Step 2: Chop Veggies Uniformly

Chop all your vegetables into roughly 1-inch squares. I learned this trick the hard way—if the pieces are uneven, some roast faster and others end up mushy. Keeping them similar in size ensures everything cooks evenly and gets that perfect golden crust.

Step 3: Toss with Oil and Seasoning

Place all the cut veggies in a large bowl and drizzle with olive oil. Toss well so every piece is coated—it’s the key to lovely browning. Then season with kosher salt and freshly cracked black pepper to your taste. Don’t be shy here; seasoning at this stage really boosts the flavor.

Step 4: Roast and Toss for Even Cooking

Carefully take out the hot baking sheet (watch your hands!) and spread the veggies in a single layer. Pop them in the oven and roast for 75 to 90 minutes. About halfway through (around 35 minutes), give everything a toss—this helps all sides brown evenly. You’ll know they’re ready when they’re crispy on the outside and tender inside.

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Pro Tips for Making Sheet Pan Oven Roasted Vegetables Recipe

Hot Pan Start: Preheating the pan helps veggies get that crispy outer layer faster, just like at a restaurant.
Don’t Overcrowd: Spread veggies out so air circulates; if they’re crowded, they steam instead of roast.
Uniform Size Matters: Cutting veggies evenly ensures they roast evenly, so watch your chopping skills here.
Use Fresh Garlic: Roasted fresh garlic mellows the sharpness and becomes almost sweet—don’t skip it!

How to Serve Sheet Pan Oven Roasted Vegetables Recipe

A white bowl filled with a colorful mix of chopped vegetables on a white marbled surface. The vegetable mix has several layers: the top layer includes bright green Brussels sprouts and basil leaves, white cauliflower florets, orange carrot coins, green broccoli florets, and red bell pepper pieces. There are also small cubes of yellow and orange sweet potatoes and some pieces of white onion scattered throughout. A wooden spoon is placed above the bowl on a green and white striped towel, and a glass bottle with yellow oil is partially visible below the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little fresh parsley or chopped chives on top right before serving—it brightens the dish visually and with fresh herbal notes. Sometimes a squeeze of lemon juice or a drizzle of balsamic glaze is my secret finishing touch that takes these roasted vegetables from great to unforgettable.

Side Dishes

These roasted veggies pair beautifully with grilled chicken or a juicy steak. For a meatless meal, I serve them alongside quinoa or brown rice and a drizzle of tahini sauce. They also work perfectly as a hearty addition to bowls or tossed with pasta for a quick weeknight meal.

Creative Ways to Present

For a dinner party, I like to pile the veggies onto a large rustic platter and garnish with pomegranate seeds for a pop of color and a surprising sweet-tart crunch. You can also roast them in mini foil packets for individual servings or serve over a bed of creamy polenta for a comforting twist.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted vegetables in an airtight container in the fridge for up to 4 days. I like to let them cool completely before refrigerating to keep them from getting soggy. When I pull them out later, they’re still delicious and perfect for quick lunches or dinner additions.

Freezing

Freezing roasted veggies works, but I’ve noticed they’re best when eaten fresh or refrigerated. If you do freeze them, spread them out in a single layer on a baking sheet first, freeze until solid, then transfer to a freezer bag. This way, they don’t clump, and you can reheat just what you need.

Reheating

To reheat, I pop the veggies in a hot oven (around 375°F) for 10 minutes to revive their crisp edges, or I use a quick sauté in a hot pan with a splash of olive oil. Microwaving works but can make them a bit soft, so I only do that in a pinch.

FAQs

Can I use other vegetables in this Sheet Pan Oven Roasted Vegetables Recipe?

Absolutely! This recipe is super flexible. You can add or swap in veggies like zucchini, bell peppers, asparagus, or cherry tomatoes. Just try to keep the pieces roughly the same size and adjust roasting time if needed since some cook faster.
How do I keep my roasted vegetables from getting soggy?

Great question! The key is not overcrowding your pan. Give each vegetable piece some breathing room so the hot air can circulate, which creates that coveted crispy texture. Also, preheating the pan and using enough oil helps prevent sogginess.
Can I prepare this recipe ahead of time?

You can chop and toss the veggies with oil and seasoning a few hours ahead and keep them covered in the fridge until ready to roast. However, I don’t recommend roasting far in advance as they’re tastiest fresh from the oven.
What’s the best way to reheat leftovers without losing crisp?

Reheating in the oven at 375°F for about 10 minutes or a quick sauté in a hot pan with olive oil works best to refresh the roasted texture without getting soggy. Avoid microwaving unless you’re in a hurry.

Final Thoughts

This Sheet Pan Oven Roasted Vegetables Recipe has become a staple in my kitchen because it’s just so darn reliable and delicious. I love how it effortlessly brings together so many flavors and textures in one pan, with zero stress. If you want to upgrade your veggie game and impress your friends and family with a hearty, flavorful side, you’ve got to try this out. I promise, once you master it, you’ll find yourself making it over and over again!