How to Roast Sheet Pan Veggies

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.

Roasting Essentials

In my opinion, there are three essentials to remember for delicious roasted veggies.

  1. 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.
  2. 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.
  3. 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.

Cooking Time

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)

  • 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

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

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  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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  10. I roast veggies frequently but potatoes never brown like in your photo. I spray with oil, don’t crowd, etc. I have to broil for last few minutes. Any suggestions?

    • What temperature are you roasting at and for how long? I find that a generous sprinkle of good quality sea salt and pepper makes a difference, as does parchment paper. Tossing them in a bit of oil versus spraying might make a difference too (it’s the same amount either way, I only use a tiny bit) but it might coat them differently and affect browning. Are they coming out wet? Dry?

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