Sheet Pan Roasted Vegetables

There’s a little joy in finding a recipe that’s equal parts flexible, budget-friendly, and hard to mess up. That’s what sheet pan roasted vegetables have become for us.

This is the side dish I fall back on when I have random veggies that need to be used yesterday, or I just want something simple that still feels intentional.

It’s the perfect way to clean out your fridge without wasting food. Even if you just have a lonely carrot, a quarter of a red onion, and a half-used zucchini, they can all come together on one pan, roast up golden and caramelized, and turn into something worthy of a spot at the dinner table.

Roasting brings out all those natural sugars, so even the picky eaters in the house are more likely to eat their veggies without a fuss. And as a bonus? They make the kitchen smell amazing.

Pair these with a sheet pan chicken, toss them into a grain bowl, or prep a double batch to have on hand for busy weekday lunches.

Ingredients

• 1 red bell pepper, chopped
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 2 cups broccoli florets
• 2 medium carrots, peeled and sliced
• 2–3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning or thyme
• ¾ teaspoon salt
• ½ teaspoon black pepper
• Optional: fresh parsley, grated Parmesan, or a splash of balsamic vinegar for serving

Instructions:

1. Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil.
2. Chop all your veggies into similar-sized pieces for even cooking. Don’t overthink it—just aim for bite-sized.
3. In a large bowl, toss the vegetables with olive oil, garlic powder, Italian seasoning, salt, and pepper until everything is coated.
4. Spread out on the sheet pan in a single layer. Don’t overcrowd—use two pans if needed so the veggies roast instead of steam.
5. Roast for 25–30 minutes, tossing halfway through, until everything is tender and golden brown on the edges.
6. Serve warm, topped with fresh parsley, Parmesan, or a drizzle of balsamic if you’re feeling fancy.

Tips to Customize and Meal Prep

• Make it a meal: Add some cubed chicken sausage or chickpeas for protein.
• Batch cook: Make a double pan and use leftovers in omelets, wraps, salads, or grain bowls throughout the week.
• Go seasonal: Swap in whatever is fresh—Brussels sprouts in the fall, asparagus in the spring, or sweet potatoes in the winter.

It’s not just a way to use up vegetables—it’s a way to make them shine. And in a season of rising grocery prices and long to-do lists, having a simple go-to like this feels like a win!

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