Roasted vegetables are a mainstay of my weekly food prep routine. I eat them almost daily, in all kinds of meals. Here are my best tips for how to roast perfect sheet pan veggies every time.
What is a Sheet Pan?
Just a big shallow baking tray, or cookie sheet. I prefer a shallow pan or tray for roasting, because I find that the deeper roasting pans don’t get enough air flow and the veggies don’t crisp up as nicely. This sheet pan is a solid budget option. I love the size, sturdiness, and the rounded edges for easy grabbing with a hot pad.
In my opinion, there are three essentials to remember for delicious roasted veggies.
- Use parchment paper! (Not the same as wax paper by the way). This magical paper prevents sticking like nothing else and allows the veggies to get nice and crispy. It also helps cut way down on the amount of oil needed. I reuse the same piece of parchment paper a few times to reduce waste.
- Use oil! You really don’t need a lot of oil, even just a light spray with cooking oil is sufficient. But you NEED the fat for maximum flavor and crisping.
- Salt and pepper! I find that roasted veggies are a place where the quality of the salt and pepper makes a big difference. The cheap finely ground stuff is fine for baking, but here you want good quality, large flake sea salt and freshly ground pepper. Trust me. It makes all the difference.
Different veggies have different cooking times, so it’s important to group them together on a pan according to their cook time.
Shorter Cooking Veggies (10 – 15 Minutes)
- Green beans
Longer Cooking Veggies (35 min – 1 hr)
- Brussels sprouts
- Bell peppers
- Sweet potatoes
How to Roast Sheet Pan Veggies
- Cube the veggies into similar sized pieces so that they all cook at a similar rate. I usually cut beets a little smaller than the rest because they take the longest.
- Arrange the oven rack to be evenly spaced in the middle, not too close to the top or bottom of the oven.
- Preheat the oven to 400°F.
- Line a large sheet pan or baking sheet with parchment paper (not wax paper!)
- Distribute the veggies in a single layer, giving them space. Lightly drizzle oil on them (they don’t need much because of the parchment paper) and generously salt and pepper them. Toss to coat.
- Roast for 30 minutes to an hour (depending on the veggies and size of dice, see above) until fork tender.
Tips for Success:
- Give them enough space, arrange in a single layer with breathing room
- Roast at a high temperature (400°F – 425°F)
- Roast on a baking sheet lined with parchment paper to prevent sticking
- Be sure to use a little oil (not much is needed)
- Use a generous pinch of good quality sea salt and fresh ground black pepper
Delicious Things to Do With Roasted Veggies
- Make a Buddha Bowl
- Drench it with 2-Minute Tahini Sauce
- Make a Breakfast Hash
- Toss them into a Tofu Scramble