Sheet Pan Roasted Vegetables
Sometimes the simplest dishes are also the most satisfying, and these sheet pan roasted vegetables with dijon and herbs are here to prove it! When winter hits, roasted veggies are my go-to side dish for absolutely any entrée. They’re easy, healthy, comforting and a great way to use up whatever is in the fridge that week. They’re also perfect for feeding the whole family and are a paleo, gluten-free, low-carb, Whole30 and vegan option to satisfy even the pickiest of eaters!
Read the full post for tips on achieving veggies that are perfectly tender and crisp, as well as how to roast vegetables together that require different cooking times!
Making sheet pan roasted vegetables isn’t rocket science, but there are a few tricks to really nailing the perfect roast! Using the right pan and temperature will ensure your vegetables come out crispy and browned instead of soggy and sad.
What kind of pan is best for roasting vegetables?
When roasting vegetables, it’s best to use a rimmed sheet pan that is large enough to hold all your veggies in a single layer. Over-crowding your pan will trap steam and lead to soggy veggies that don’t crisp.
You also want to make sure your pan has a shallow rim. High enough to keep the veggies from sliding off, but short enough to ensure the heat can circulate. I find pans that are 1/2″ – 1″ deep work best.
Can I roast vegetables in a glass pan?
Glass pans and casserole dishes are typically a lot deeper than sheet pans. This means heat doesn’t circulate as efficiently and moisture can become trapped in the pan. Trapped moisture will steam the veggies rather than roasting them and you won’t be able to achieve that crispy browned texture.
Should you roast vegetables on parchment paper?
Yes! Using parchment paper will keep your veggies from sticking to the sheet pan, which means you don’t have to use as much oil. Since roasting with too much oil can make your vegetables soggy, its best to just lightly coat them and let the parchment paper do the rest!
What temperature is best for sheet pan roasted vegetables?
Temperature is key when roasting vegetables. Too high and you’ll burn the outsides before the veggies have cooked through. Too low and you won’t get a crispy exterior. I’ve found that 400-425 is the perfect balance to achieve fork-tender vegetables that are slightly charred on the outside.
Substituting other veggies
The great thing about sheet pan roasted vegetables is that you can pick any combination of your favourite veggies to use! Since some vegetables will cook more quickly than others, you’ll just have to determine the amount of roasting time each requires. The times listed below assume you’ve cut the vegetables into .5″-1″ pieces.
- Root vegetables (beets, carrots, sweet potatoes): 30 to 45 minutes
- Onions: 30 to 45 minutes
- Squash (butternut, acorn, delicata): 20 to 60 minutes
- Crucifers (broccoli, cauliflower, Brussels sprouts): 20 to 30 minutes
- Soft vegetables (zucchini, bell peppers, asparagus, string beans): 10 to 20 minutes
For these sheet pan roasted vegetables, I combined root vegetables, onions and crucifers, which all cook in about 30 minutes. That allowed me to place everything onto the sheet pan at one time. If you were combining root vegetables with soft vegetables, simply roast the root veggies alone for 20-25 minutes, then add the soft veggies and roast for another 10-20 minutes. Roasting in stages will ensure none of your vegetables are over or under cooked.
Reheating sheet pan roasted vegetables without compromising their texture can be a bit tricky. I recommend avoiding the microwave at all costs! It’s a sure-fire way to end up with soggy, sad leftover veggies. And nobody wants those.
Instead, try reheating roasted vegetables in a 450 degree oven for 5-10 minutes. Or, for a quicker method, heat some oil in a pan on the stove and lightly sauté the veggies until they’re a bit crisp and warmed through.
Leftover sheet pan roasted vegetables are best enjoyed within 1-3 days and are not great candidates for freezing.
Love roasted veggies? Try my Parmesan Roasted Broccoli with slivered almonds too!
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Sheet Pan Roasted Vegetables
- 2 cups broccoli florets; about 175g
- 1 cup Brussels sprouts, halved; about 200g
- 1 cup red onion, cut in 1/2″-1″ pieces; about 175g
- 1 cup heirloom carrots, peeled and cut in 1″ pieces; about 200g
- 1 cup beets, cut in 1″ pieces; about 250g
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh thyme
- 1/2 tablespoon fresh rosemary, chopped
- 2 teaspoons salt
- Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.
- Add the broccoli florets, Brussels sprouts, onion, carrots and beets to a large bowl and set aside.
- In a small bowl, whisk together the olive oil, dijon mustard, apple cider vinegar, thyme, rosemary and salt. Pour the dressing over the vegetables and stir until evenly coated. Spread the vegetables out on the sheet pan in one layer and place in the oven for 30 minutes. Stir the veggies halfway through to ensure even roasting.
- After 30 minutes, remove the pan from the oven and let the veggies cool slightly before serving.