Best 7 Roasted Sheet Tray Veggies Recipe By Tasty Recipes

In this article, we will provide you with a comprehensive guide to help you create a delectable roasted sheet tray veggies recipe inspired by Tasty. Get ready to tantalize your taste buds with an array of vibrant vegetables, each perfectly roasted to enhance their natural flavors. Whether you're a seasoned cook or just starting out, we'll walk you through the process step-by-step, ensuring that your roasted vegetables turn out crispy on the outside, tender on the inside, and bursting with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY

Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories Dinner

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
Sprinkle remaining salt and pepper on either side of each chicken thigh.
Arrange chicken thighs skin-side up on top of the vegetables.
Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY

Sheet Tray Roasted Mushroom Salad Recipe by Tasty image

Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 lb cremini mushroom, sliced
1 lb shiitake mushroom, sliced
⅓ cup extra virgin olive oil, divided (plus 1/2 cup (120 ml)
kosher salt, to taste
freshly ground black pepper, to taste
2 teaspoons dijon mustard
1 tablespoon honey
¼ cup lemon juice
1 cup frozen peas
1 small shallot, thinly sliced
2 cloves garlic, minced
1 lemon, zested
1 cup fresh parsley leaves, loosely packed, roughly chopped
5 oz arugula
½ cup parmesan cheese, shaved

Steps:

Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
Enjoy!

Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams

ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY

Roasted Sheet Tray Veggies Recipe by Tasty image

Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic

Provided by Pierce Abernathy

Categories Sides

Yield 8 cups

Number Of Ingredients 7

Ingredients

1 head cauliflower, cut into florets
1 head broccoli, cut into florets
3 g large carrot, peeled and cut into rounds
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
2 cloves garlic, minced

Steps:

Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
Enjoy!

Nutrition Facts : Calories 77 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

SHEET PAN STEAK AND RAINBOW VEGGIES RECIPE BY TASTY

Sheet Pan Steak And Rainbow Veggies Recipe by Tasty image

Here's what you need: large carrot, cherry tomato, yellow bell pepper, large carrot, medium red onion, yellow bell pepper, asparagus, medium red onion, olive oil, asparagus, salt, olive oil, pepper, salt, garlic, pepper, fresh thyme, garlic, fresh thyme, sirloin steak, olive oil, sirloin steak, garlic, olive oil, salt, garlic, pepper

Provided by Alix Traeger

Categories Dinner

Yield 2 servings

Number Of Ingredients 27

Ingredients

1 large carrot, cut into coins
1 ½ cups cherry tomato
1 yellow bell pepper, 1 in (2 1/2 cm) dices
1 large carrot, cut into coins
medium red onion, 1 in (2 1/2 cm) dices
1 yellow bell pepper, 1-inch ( 2 cm) dices
10 asparagus, trimmed and cut in half
1 medium red onion, 1-inch ( 2 cm) dices
3 tablespoons olive oil
10 spears asparagus, trimmed and halved
salt, to taste
3 tablespoons olive oil
pepper, to taste
salt, to taste
4 cloves garlic
pepper, to taste
4 sprigs fresh thyme
4 cloves garlic
4 sprigs fresh thyme
1 lb sirloin steak
1 tablespoon olive oil
1 lb sirloin steak
1 clove garlic
1 tablespoon olive oil
salt
1 clove garlic
pepper

Steps:

Preheat oven to 400°F (200˚C).
Prepare the vegetables.
Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
Season with olive oil, salt, and pepper to taste.
Add garlic cloves and sprigs of thyme on top of the vegetables. Bake vegetables for 15 minutes.
Roast vegetables for 15 minutes.
Bring back the tray and push vegetables to the side to make room for the steak. Place the steak in the middle of the pan and season both sides with salt and pepper.
Top the steak with a sprig of thyme and a clove of garlic. Place back in oven for 10 more minutes or until desired doneness is reached.
Allow the steak to rest for 5-10 minutes. Plate the vegetables and top with cut steak.
Enjoy!

ROASTED VEGGIE PLATTER

Roasted Veggie Platter image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

Steps:

Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SHEET TRAY ITALIAN ROASTED VEGETABLES

Sheet Tray Italian Roasted Vegetables image

A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.

Provided by Babs7

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb unpeeled red potatoes (3-4 medium)
2 large carrots
1 large summer squash
2 zucchini
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 425.
Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
Place vegetables in large bowl; toss with oil.
Press garlic over vegetables using garlic press.
Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
Spread vegetable in a single layer in oven pan.
Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Nutrition Facts : Calories 164.7, Fat 9.4, SaturatedFat 1.3, Sodium 222.9, Carbohydrate 18.7, Fiber 3.3, Sugar 4.2, Protein 3.2

Tips:

Use a variety of vegetables to create a colorful and flavorful dish.
Cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting to help them brown and caramelize.
Spread the vegetables in a single layer on a baking sheet to ensure that they cook evenly.
Roast the vegetables at a high temperature (425°F) for 20-30 minutes, or until they are tender and slightly browned.
Serve the roasted vegetables immediately with your favorite dipping sauce or dressing.

Conclusion:

Roasted sheet tray vegetables are a delicious and healthy side dish that can be enjoyed as part of a weeknight meal or a special occasion dinner. They are also a great way to use up leftover vegetables. With so many different variations possible, you're sure to find a roasted vegetable recipe that you'll love. So next time you're looking for a simple and flavorful side dish, give roasted sheet tray vegetables a try.