Best 4 Sheet Pan Roasted Vegetables Recipes

Embrace the ease and versatility of sheet pan roasted vegetables, a culinary delight that transforms simple ingredients into a symphony of flavors. Let your creativity soar as you explore the endless possibilities of this fuss-free cooking technique. Dive into a sensory journey where crisp textures meet tender interiors, and vibrant colors paint a masterpiece on your plate. With minimal effort and maximum satisfaction, prepare a nutritious and delectable dish that nourishes both body and soul.

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

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

ROASTED SAUSAGE AND VEGETABLES SHEET PAN DINNER

Roasted Sausage and Vegetables Sheet Pan Dinner image

This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.

Provided by Ladytia86

Categories Meat and Poultry Recipes Pork Sausage

Time 1h25m

Yield 6

Number Of Ingredients 10

Ingredients

6 tablespoons extra-virgin olive oil, divided
6 links pork sausage (such as Isernio's®)
2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
1 large onion, thinly sliced
1 yellow bell pepper, seeded and cut into 1/4-inch strips
1 orange bell pepper, seeded and cut into 1/4-inch strips
1 red bell pepper, seeded and cut into 1/4-inch strips
1 medium zucchini, sliced 1/4-inch thick
2 tablespoons chopped fresh oregano
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned, about 2 minutes per side. Set aside.
Place potatoes, onion, bell peppers, zucchini, and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan, uncovered.
Bake in the preheated oven, stirring occasionally, until vegetables are tender and browned, about 50 minutes. Season with additional salt and pepper.

Nutrition Facts : Calories 290.1 calories, Carbohydrate 26.3 g, Cholesterol 18.8 mg, Fat 17.7 g, Fiber 3.9 g, Protein 7.2 g, SaturatedFat 3 g, Sodium 141.8 mg, Sugar 3.4 g

SHEET-PAN ROASTED SUMMER VEGETABLES

Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

Roasted Chicken and Vegetables Sheet-Pan Dinner (Cooking for 2) image

This delicious roasted chicken and veggie dinner comes together quickly, is guaranteed to please and proves that you don't need to feed a crowd to enjoy a sheet-pan supper.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 2

Number Of Ingredients 8

Ingredients

1 medium unpeeled russet potato, cut in 1-inch pieces
1 cup cauliflower florets
1 tablespoon butter, melted
1/8 teaspoon ground red pepper (cayenne)
1 cup large broccoli florets
2 bone-in skin-on chicken thighs
2 teaspoons Montreal chicken grill seasoning
1 tablespoon chopped fresh Italian (flat-leaf) parsley leaves

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

Nutrition Facts : Calories 290, Carbohydrate 24 g, Cholesterol 105 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g

Tips:

Choose vegetables that roast well together, such as broccoli, carrots, potatoes, and onions.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting.
Spread the vegetables in a single layer on a sheet pan.
Roast the vegetables at a high temperature (400-425 degrees Fahrenheit) for 20-30 minutes, or until they are tender and slightly browned.
Serve the roasted vegetables immediately or store them in the refrigerator for later use.

Conclusion:

Sheet pan roasted vegetables are a healthy and delicious side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. With a little planning and preparation, you can create a delicious and nutritious meal that the whole family will enjoy.