Sheet Pan Roasted Veggies

If you don’t know how to properly roast veggies, you need to stop what you are doing and learn immediately. Whipping up a sheet pan of veggies is so easy and so yummy. Roasted veggies and roasted potatoes are a mainstay of my weekly food prep routine. During the cooler months, I eat them almost daily.

How to Roast Sheet Pan Veggies

Prep Time: 10 minutes
Cook Time: 30 minutes
Recipe From: Katie’s Conscious Kitchen

Ingredients

Shorter Cooking Veggies (10 – 15 Minutes)

  • Broccoli
  • Cauliflower
  • Asparagus
  • Onions
  • Green beans
  • Mushrooms
  • Tomatoes
  • Corn

Longer Cooking Veggies (35 min – 1 hr)

  • Squash
  • Brussels sprouts
  • Beets
  • Zucchini
  • Bell peppers
  • Sunchokes
  • Potatoes
  • Sweet potatoes

Instructions

  • 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.

Notes

Tips for Roasted Veggie 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
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!
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8 Comments

  1. Anonymous

    Hi Katie Roughly what size cubes do you cut the veg into? Do you cut the beetroots slightly smaller as they take longer to cook?

  2. Patty Voight

    Love these!!! Never tried roasted beets and turnips but will get my (skinnier) butt to the market!! Thanks

    On Nov 17, 2017 8:37 PM, “Katie’s Bright Kitchen” wrote:

    > Katie Gates posted: ” If you don’t know how to roast root veggies, you > need to stop what you are doing and learn immediately. It’s so easy and so > yummy. Did you know that you don’t need to peel beets? When you roast them, > the peel gets soft and edible just like with carrots” >

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  5. Antoinette

    Thank you so much for the idea about the oil! You’ve just opened up a whole new world to my cooking!

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