Simple Sheet Pan Oven-Roasted Veggies
Sheet Pan Oven-Roasted Veggies
This is one of my all-time favorite ways to cook veggies. Here’s why I love it:
Cook a bunch of veggies all at once with as much or as little variety as you want
Great way to use up veggies that are reaching expiration
No-fuss cooking process and super easy clean-up
Many ways to enjoy them
My favorite ways to eat them:
As-is for a snack
As a side dish to your protein of choice
In a buddha bowl with quinoa or brown rice and tofu or another type of protein
With your favorite sauce (I like mine with coconut aminos) or just as they are
Recipe Notes
Choosing your veggies. Some of my favorites are brussel sprouts, carrots, broccoli, kale, mushrooms, and sweet potato, but you can use many different kinds with this simple method.
Prepping the veggies. It helps to choose veggies of similar heartiness and chop them into similar sizes to ensure they cook evenly in the same amount of time. For kale, I like to slightly layer it up on top of itself since it cooks faster than most other veggies, then I remove it from the oven once it’s crisp and allow the other veggies to continue cooking, otherwise, it will burn.
Cook temp and time. Heartier and thicker cut veggies will take longer to cook. Lighter and thinner cut veggies will take less time to cook (pretty straightforward). I recommend either baking at 425°F for 25-30 minutes or 450°F for about 15-20 minutes. The former will provide a more even roast. The latter will be quicker and slightly crisper. Feel free to experiment and see which you like best.
Cooking with oil. There are ways to roast veggies without oil but it will not provide quite the same result. I like to use avocado oil when cooking at a high temp and olive oil when cooking at a lower temp. Olive oil provides great flavor with roasted veggies whereas avocado oil will be more subtle.
Adding flavor. Personally, I love my roasted veggies with just oil, sea salt, and pepper, but sometimes I add additional spices as well. Some of my favorite spices to use are curry powder, chili powder, and granulated garlic or garlic powder. Feel free to experiment with this! If adding herbs, add towards the end of cooking to prevent burning.
No measurements. This is one of those recipes I just eyeball, which fits the no-fuss theme. I prep enough veggies to fill up the sheet pan. I use enough oil to cover the baking sheet and coat the veggies. I use as much or little spice, salt, and pepper as desired. No need to over-complicate!
I hope you love this recipe! Be sure to leave a comment below if you give it a try, and tag me in your photos on Instagram @wellismore so I can see all of your delicious creations!
Sheet Pan Oven-Roasted Veggies
INSTRUCTIONS
Preheat oven - 425°F for 25-30 minutes or 450°F for about 15-20 minutes
Choose your veggies and chop into similar sizes - this helps to make sure they all cook evenly in the same amount of time.
Line a baking sheet with foil or parchment paper. This will make clean up a breeze. Spritz with oil to prevent sticking. I typically use avocado oil for higher temp cooking but I love the flavor that olive oil adds.
Toss veggies in oil for an even coat. Add desired spices, salt, and pepper at this time as well. If you're lazy like me, skip tossing the veggies and just drizzle with oil and sprinkle with spices once they're spread out on the pan.
Spread veggies evenly across sheet pan. Tip if using kale - this will cook faster than the rest, so slightly pile it up on top of itself to prevent burning.
Bake for 15-30 minutes depending on temperature. Check on the veggies after about 10 minutes and if the kale is looking crisp you may want to remove that from the oven first, then return the rest of the veggies to oven to finish cooking.
Enjoy!