Sheet Pan Roasted Vegetables

Name: Sheet Pan Roasted Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: 2 medium size potatoes, cubed (about 3 1/2 to 4 cups); 1 large sweet potato, peeled and cubed (about 2 1/2 cups); 1 large red bell pepper, chopped; 1 small zucchini (slice 1/2-inch thick and cut slices in half); 1 small yellow squash (slice 1/2-inch thick and cut slices in half); 2 large carrots, sliced 1/2-inch thick (about 2 to 2 1/2 cups); 2 medium size yellow or red onions (or 1 of each), quartered, with pieces separated; 2 Tablespoons chopped fresh rosemary; 2 Tablespoons chopped fresh basil leaves; 1/3 to 1/2 cup olive oil (use 1/3 cup for a lighter coating of oil or 1/2 cup for a generous coating); 3 Tablespoons balsamic vinegar; 1 Tablespoon minced garlic; salt and pepper to taste

by NancyC | nancy-c.com

8 Servings

1 hr 10 min

I try to be good about eating my veggies and I eat raw veggies with dip every once in a while, but my favorite way to eat veggies is when they’re roasted. I just love them that way! They’re so easy to make—just cube or chop the veggies into bite-sized pieces, coat with an olive oil/balsamic vinegar/herb mixture, spread them out on a large sheet pan, and roast in your oven.

I like using a variety of veggies—if you don’t like a particular veggie in this recipe, you can always substitute a different one. So this recipe is versatile as well as easy!

If you plan on having a summer vegetable garden, this is a great way to use those home-grown veggies!

Sheet Pan Roasted Vegetables

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Recipe details

Yield 8 Servings
Time spent: Prep time: 30 Minutes Cook time: 40 Minutes Total time: 1 hr 10 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

2 medium size potatoes, cubed (about 3 1/2 to 4 cups)
1 large sweet potato, peeled and cubed (about 2 1/2 cups)
1 large red bell pepper, chopped
1 small zucchini (slice 1/2-inch thick and cut slices in half)
1 small yellow squash (slice 1/2-inch thick and cut slices in half)
2 large carrots, sliced 1/2-inch thick (about 2 to 2 1/2 cups)
2 medium size yellow or red onions (or 1 of each), quartered, with pieces separated
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh basil leaves
1/3 to 1/2 cup olive oil (use 1/3 cup for a lighter coating of oil or 1/2 cup for a generous coating)
3 Tablespoons balsamic vinegar
1 Tablespoon minced garlic
salt and pepper to taste

Instructions

Preheat oven to 450˚F. Line a 13×18″ sheet pan with foil or parchment paper; set aside.
Chop vegetables as indicated and put in a very large bowl.
In a small bowl, mix rosemary, olive oil, balsamic vinegar, minced garlic, and salt and pepper to taste. Pour this mixture over the vegetables in the large bowl and stir until all the vegetables are coated.
Spread the vegetables evenly on the sheet pan and roast in the oven at 450˚F for 40 minutes, stirring after 20 minutes, until veggies are tender. Season with additional salt and/or pepper, if desired, and serve.

Comments

Debbie on Feb 06, 2021

This was very nice. I didn’t have fresh Rosemary but had everything else. Made lots and was still great as left overs. Spice as you like.

1 Reply
- NancyC | nancy-c.com on Feb 14, 2021
  
  Glad you liked the recipe, Debbie! :)
  
  1
Tina on Apr 18, 2021

I make this all summer with veggies from my own garden
(except for the potatoes and sweet potatoes) but I cook it
in a fry pan on the stove top (no oven heating up the kitchen). Instead of oil, I cook it in the same pan I have just cooked sausages (any kind) with a bit of water added to the pan, scraping up the browned bits in the pan. This veggie mix seems to go exceptionally well with sausages.

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