Sheet Pan Roasted Vegetables
Easy & Delicious Sheet Pan Roasted Vegetables
Busy nights call for simple, no-fuss meals, and this oven-roasted vegetables recipe is as effortless as it gets! Just chop, toss, and roast for a batch of crispy roasted vegetables bursting with flavor. Whether you need a quick vegetable side dish, a healthy dinner addition, or a vegetable meal prep option, this recipe checks all the boxes. The mix of potatoes, Brussels sprouts, bell peppers, and asparagus creates the perfect balance of tender and crisp textures.
The best part? This recipe is endlessly customizable! Swap in your favorite veggies—carrots, zucchini, broccoli, or mushrooms all work great. Want extra crunch? Follow these roasting vegetables tips: don’t overcrowd the pan and give everything a good toss with oil and seasoning. Whether you’re craving a colorful side or a hearty veggie-loaded meal, this is truly the best roasted vegetables recipe to make again and again.
Why You’ll Love These Sheet Pan Roasted Vegetables
- Quick & Easy – Minimal prep and only 30 minutes in the oven.
- Perfectly Crispy – A foolproof way to get delicious roasted veggies every time.
- Great for Meal Prep – Make a batch and enjoy all week long.
- Endlessly Customizable – Mix and match veggies for new flavors.
- Nutritious & Flavorful – Packed with fiber, vitamins, and natural sweetness.
Sheet Pan Roasted Vegetables
Ingredients
- 2 medium potatoes, diced
- 1 medium sweet potato, diced
- 1 cup Brussels sprouts, halved
- 1 bell pepper, sliced
- 1 bunch asparagus, trimmed
- 2 tsp avocado oil
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt (optional)
Instructions
- Preheat oven to 400°F
- In a large bowl, toss potatoes, sweet potatoes, and Brussels sprouts with 1 tbsp avocado oil, garlic powder, black pepper, and salt.
- Spread evenly on a sheet pan and bake for 20 minutes.
- Add bell peppers and asparagus to the pan, drizzle with remaining 1 tbsp avocado oil, and toss gently.
- Return to the oven and roast for another 10 minutes, until vegetables are tender and slightly crispy.
- Serve warm and enjoy!
Veggie Combinations for the Best Roasted Vegetables
Mix and match your favorite veggies for endless delicious variations!
- Classic Combination: Potatoes, sweet potatoes, Brussels sprouts, bell peppers, and asparagus.
- Root Vegetable Medley: Potatoes, sweet potatoes, carrots, and parsnips for a hearty twist.
- Green Garden Mix: Brussels sprouts, green beans, zucchini, and asparagus for an extra crisp bite.
- Colorful & Vibrant: Red and yellow bell peppers with purple potatoes and Brussels sprouts.
- Autumn Harvest: Butternut squash, acorn squash, Brussels sprouts, and red onions.
- Mediterranean Flair: Eggplant, red onions, bell peppers, and zucchini with a sprinkle of oregano.
- Custom Veggie Bowl: Mix and match your favorite veggies—broccoli, cauliflower, snap peas, or carrots—for your perfect oven roasted vegetables dish.
If You Like This Dish, Check Out:
- Dense Bean Salad – A protein-packed salad featuring hearty beans, fresh veggies, and a tangy dressing—great for meal prep or a quick side dish.
- Mexican Chicken Salad – A fresh and zesty salad packed with lean protein, crunchy veggies, and a flavorful dressing. Perfect for a light yet satisfying meal!
- Roasted Brussels Sprouts and Sweet Potatoes – A sweet and savory combo that makes for a delicious, caramelized vegetable side dish with crispy edges.
- Sweet Potato Steak Fries – Crispy on the outside, tender on the inside, these hearty oven-roasted sweet potato fries are the ultimate healthier alternative to regular fries.