With roasted veggies, there are endless combinations, spices and flavors to keep this dish interesting. Roasted veggies are meal prep-friendly, the perfect side dish or shining star in a power bowl, and a great way to get a variety of vegetables on your plate with minimal effort. Check out this step-by-step guide to perfect sheet pan roasted veggies!
Roasted veggies are a regular occurrence on my weekly menu. I admit, I’m not always the best at meal prepping, but I know that if I have a big batch of roasted veggies, leafy greens, protein, avocado and some type of dressing, I’ve got no excuse not to be able to throw together a nutritious meal.
I don’t really remember eating a lot of roasted veggies growing up. It was more steamed or boiled veggies and the occasional roasted potato in the oven. How did my mom survive busy days?! I rely on my batch of roasted veggies to make sure I’m getting a variety of produce on my plate without needing to cook each type of veggie a different way. Like I’ve said before, I’m a huge fan of the make it once, use it multiple times rule.
What veggies are good for roasting?
The Fall season is a great time to perfect your roasting skills because there are so many roast-friendly veggies to choose from.
Here are some of my Fall favorites:
- Cruciferous vegetables: broccoli, cauliflower, brussel sprouts and purple cabbage
- Winter squash: butternut squash (peeled), delicata squash and kabocha squash (make sure you remove the seeds from the squash pre-roasting!)
- Root vegetables: carrots, beets (peeled), sweet potatoes and parsnips
- Portobello mushroom caps (stems and gills removed)
Related post: What’s in season? Fall Produce Guide
The Key to Perfect Sheet Pan Roasted Veggies
Now that we know what kind of veggies we’re going to be roasting, let’s talk method for how to perfect your sheet pan roasted veggies.
For basic sheet pan roasted veggies, you’ll need:
- At least one baking sheet (depending on how many veggies you’ve got on hand!)
- Parchment paper (healthier swap for aluminium foil and non-stick friendly)
- Veggies, washed and chopped
- 1 lemon, quartered
- About 2 Tablespoons avocado oil per baking sheet (has a higher smoke point than olive oil which means it can withstand high heat cooking methods like roasting)
- Salt and pepper
Roasting temperature: 400-425 degrees
When I’m roasting vegetables, I’ll crank my oven up to 425 degrees for heartier veggies (like root vegetables and winter squashes) and keep it around 400 degrees for more delicate vegetables (like cruciferous veggies or asparagus). The goal here is to create a golden crisp exterior and soft, cooked interior without charring the vegetable.
Veggie shape and size
The key to perfectly roasted sheet pan veggies is to cut your vegetables in similar shapes and sizes. The larger the size, the longer it will take to cook. So, for broccoli and cauliflower, aim for similar size florets and for winter squashes or root vegetables, aim for similar size cubes. When roasting cabbage, I like to quarter the head of cabbage, then slice about ½ inch thick (like you see in the image).
Ready to roast
Once your oven is preheated and you have your baking sheet lined with parchment paper, add the vegetables to your sheet pan while spreading them out in a single layer. The key here is to not overlap your veggies, as this will create a steaming effect rather than a roasted exterior. You will also want to make sure that your veggies are completely dry to eliminate any excess water getting in the way of your crispy exterior.
Drizzle the veggies with avocado oil and sprinkle with salt and pepper. Lightly toss to coat and spread back out into an even layer. Feel free to jazz up the flavor of your roasted vegetables with fresh herbs, spices and even sweeteners like maple syrup or raw honey. There’s nothing better than maple roasted brussel sprouts or honey glazed roasted carrots!
Related post: Simply Roasted Pomegranate Glaze Carrots
How long do I roast my veggies for?
Delicate vegetables will take about 15 minutes to cook all the way through. Harder vegetables (and depending on their size) will take about 25-30 minutes to create a fork-tender roasted veggie.
You can also toss a can of rinse, drained and dried beans onto your baking sheet if you have extra room (no oil needed) for a boost of meal-prepped protein.Print
- 2 cups brussel sprouts, halved
- 1 large sweet potato, cubed
- ¼ red cabbage, sliced into ½” thick pieces
- 1 lemon, quartered
- 2 Tablespoons avocado oil
- Preheat oven to 425 degrees.
- Spread the veggies onto a parchment-lined baking sheet and drizzle with avocado oil and sprinkle of salt and pepper.
- Lightly toss to coat and spread into a single layer.
- Place the lemon quarters directly on the pan. Roast for 25 minutes until veggies are golden brown and fork tender.
- Store leftovers in the refrigerator for up to four days!
Keywords: roasted vegetables, brussel sprouts, sweet potato, cabbage, sheet pan veggies