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–+ servings

Sheet Pan Roasted Vegetables

Sally Thompson
Crispy, caramelized, and bursting with flavor, these sheet pan roasted vegetables are the ultimate easy recipe for busy weeknights or healthy dinner ideas. This colorful mix of potatoes, carrots, Brussels sprouts, and onions transforms into a golden, tender, and slightly crispy dish with minimal effort. Perfect as a quick dinner side, meal prep option, or even a wholesome plant-based main.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 240 kcal

Ingredients
  

  • 1 lb baby potatoes halved
  • 3 large carrots peeled and cut into sticks
  • 1 lb Brussels sprouts trimmed and halved
  • 2 red onions cut into wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar optional
  • 1/4 cup grated Parmesan optional
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • 1. Preheat oven to 425°F (220°C)
  • 2. Wash and dry all vegetables thoroughly
  • 3. Cut vegetables into even sizes
  • 4. Combine with oil, garlic, and seasonings
  • 5. Toss until evenly coated
  • 6. Spread on sheet pan in single layer
  • 7. Roast 20 minutes then flip
  • 8. Roast additional 15–25 minutes
  • 9. Add optional toppings
  • 10. Serve warm

Notes

Cut vegetables evenly for consistent cooking
Avoid overcrowding the pan
Use high heat for best caramelization

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 32gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 5mgSodium: 320mgFiber: 6gSugar: 7g
Keyword easy recipe, healthy dinner, meal prep, quick dinner, roasted vegetables, sheet pan meal
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