These sheet pan veggies are tossed with olive oil and simple seasonings, then roasted until tender with caramelized edges. It’s an easy vegetable side dish that goes with just about any dinner.

If you love oven roasted vegetables, try my roasted zucchini and squash or garlic parmesan roasted cauliflower next.

Roasted vegetables on a sheet pan.

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Sheet Pan Roasted Vegetables

Sheet pan veggies are an easy way to get the most flavor out of any vegetable, from cruciferous to roasted root vegetables to any seasonal veggie.

By cooking them at high temperatures, natural sugars get released, giving oven roasted vegetables caramelized and crispy edges with a juicy and tender bite on the inside.

We’ve made sheet pan sausage and veggies and sheet pan chicken and veggies among other complete easy sheet pan meals. This sheet pan oven roasted vegetable recipe, though, is a quick way to make a veggie side to serve with any dinner.

The Best Vegetables to Roast

The key is always roasting similar vegetables at the same time. That way you’re not overcooking or undercooking any of your sheet pan veggies. Other than that, the options are limitless!

  • Brussels sprouts, broccoli, cauliflower
  • Bell peppers, green beans, onions, mushrooms
  • Beets, potatoes (sweet potatoes and regular potatoes), butternut squash, carrots, parsnips

Recipe Ingredients

Sheet pan veggies ingredients on marble counter.

Find the full printable recipe with specific measurements below.

  • Broccoli: Chopped into medium florets.
  • Brussel sprouts: You can technically roast whole Brussels sprouts but I always like to halve them and remove the bottom stem. That way more of the inside gets that beautiful char and not just the outside.
  • Red bell pepper: Slice them into chunks. If you leave them too small they will cook too fast for the other veggies. Of course, you can choose whatever color pepper you like.
  • Red onion: Also cut into chunks. This is a milder sweeter onion that people eat raw but tastes even better roasted. You can swap this for wedges of yellow or white onion if preferred. If you don’t love onion, feel free to omit.
  • Olive oil: Needed to help coat the vegetables for a nonstick surface and to help the seasoning stick, but it also helps with browning and caramelizing.
  • Seasoning: I use homemade Italian seasoning, garlic powder, salt, and pepper.

Substitutions and Variations

  • If you’d like to add root veggies like carrots or potatoes, add them to the sheet pan 10 to 15 minutes before the other vegetables so they have time to soften and roast through.
  • Toss in some seasonal veggies such as squash or zucchini.
  • Switch up the seasoning with thyme, rosemary, balsamic vinegar, lemon juice, or Parmesan cheese. Any of the above combinations would work too!
  • Drizzle with a sauce. A balsamic glaze or honey mustard can really give a flavor boost or simply add maple syrup for maple roasted vegetables

How to Make Sheet Pan Roasted Vegetables

Vegetables in a glass bowl.
  1. Season the veggies. In a large bowl, add broccoli, sprouts, pepper, and onion, and toss in olive oil and seasonings until well coated.
  2. Arrange them on a baking sheet. Transfer the vegetables to a prepared baking sheet and arrange them in a single layer. I like to make a point of placing the Brussels sprouts open face down, that way the insides get the best char!
  3. Transfer to the oven. Bake for 20-25 minutes until the veggies are tender and golden around the edges.
  4. Season and serve. Sprinkle the sheet pan veggies with a bit of extra salt and pepper and serve warm.

Tips to Avoid Soggy Roasted Vegetables

  • Dry the vegetables well. After washing, make sure they are completely dry so they roast instead of steam. I like to wash them a couple of hours before baking.
  • Do not overcrowd the pan. Arrange the vegetables in a single layer with a little space between them. Use two sheet pans if needed.
  • Preheat the sheet pan. Place the pan in the oven while it heats so the vegetables start sizzling as soon as they hit the hot surface.
  • Toss halfway through. Flipping the vegetables midway through roasting helps them brown more evenly, especially if the pan is a little crowded.
  • Cut into similar sizes. Uniform pieces cook more evenly and finish at about the same time.
  • Do not overcook. Roasting too long can make vegetables soft or soggy, especially varieties with a higher water content.
Sheet pan veggies on a baking sheet.

Sheet Pan Veggies FAQs


What temperature is best for roasting vegetables?

I prefer 425°F for sheet pan roasted vegetables. The higher heat helps the vegetables become tender while developing browned, crispy caramelized edges.


How long do sheet pan veggies take to cook?

Most vegetables will roast in about 20 to 25 minutes at 425°F. Denser root vegetables like carrots and potatoes may need extra time, so add them to the pan about 10 to 15 minutes earlier.


What’s the best way to cut vegetables for roasting?

Cut the vegetables into similar-sized pieces so they cook evenly. Keep denser vegetables like carrots and potatoes a little smaller than softer vegetables such as zucchini or bell peppers.


What can I use if I don’t have a sheet pan?

Use a large rimmed baking pan or divide the vegetables between two smaller pans. Just make sure the vegetables have enough room to roast without overcrowding.

Sheet pan veggies on a pan.

Looking for more vegetable sides? Try roasted balsamic carrots, steamed vegetables and Parmesan roasted broccoli.

More Vegetable Side Dish Recipes

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See all
Sheet pan veggies on a baking sheet.

Sheet Pan Veggies

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6
These sheet pan veggies are the best way to eat more vegetables! Perfectly seasoned roasted vegetables get caramelized in the oven for a fresh, healthy and delicious side dish.
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Video

Ingredients 

  • 1 head broccoli , chopped
  • 2 cups brussels sprouts , sliced in half and bottom stems removed
  • 1 red bell pepper , sliced into chunks
  • ½ red onion , sliced into chunks
  • 2-3 Tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
  • In a large bowl, toss together 1 head broccoli, 2 cups brussels sprouts, 1 bell pepper, and 1/2 red onion. Drizzle with 2-3 Tablespoons olive oil and add 1 teaspoon Italian seasoning, 1/2 teaspoon garlic, powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss until veggies are well coated. Transfer to the baking sheet in a single layer.
  • Roast 20 to 25 minutes, or until the veggies are fork tender and golden around the edges.
  • Season with salt and pepper and serve while warm.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations:
  • Add in root vegetables, such as potatoes and carrots. I like to cook these for about 10-15 minutes before adding the other vegetables. 
  • Make it a meal and add in some sliced sausage or diced chicken on top. 
  • Add in seasonal vegetables, such as zucchini or squash. 
Store: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
Reheat: Roasted vegetables will soften as they sit, so reheat them in a skillet, oven or air fryer to help bring back some crispness. Avoid the microwave if possible, since it can make them softer.
 

Nutrition

Serving: 1cup, Calories: 99kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 430mg, Potassium: 498mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1480IU, Vitamin C: 141mg, Calcium: 70mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.