The Easiest Ever Sheet Pan Roasted Vegetables

Easy Sheet Pan Roasted Vegetables | easy | recipe | fall

Easiest Ever, Weeknight Meals | November 29, 2017 | By

One of my favorite ways to prepare vegetables is to roast them. Try this easiest ever sheet pan roasted vegetables. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

My favorite way to make vegetables is by roasting them, no question. They’re easy, delicious, and really take on a whole new flavor profile when you break down the carbs via heating them. No need to stir them ever few minutes to prevent burning, no hot stove to tempt little children. Ya, they’re pretty great! Plus, you can add any combo of spices or oils to make them taste great with anything!

I made these delicious roasted vegetables with what was leftover from my CSA share this fall. This is the perfect way to use up vegetables that are on about to go bad, which I love because I hate wasting food. SO SO MUCH.

CSA Vegetables | Easy Sheet Pan Roasted Vegetables | easy | recipe | fall

Roasted vegetables are my favorite because:

  1. They taste amazing. All the natural sweetness comes out in full force, especially in root vegetables. They’re also crispy and you can dress them however the heck you want.
  2. They’re super easy. You can a) chop veggies ahead of time to throw onto a baking sheet or buy them precut b) season with some fat & spices c) throw them into the oven & let the oven do all the work. Really, can life get any better?
  3. I love the fact that I can chop and prep the vegetables as the oven is preheating, then toss them into the oven and make the rest of my meal OR get a few chores out of the way while these babes cook all on their own.
  4. I think they still taste great reheated. Sure they’re not as crispy like when they come right out of the oven, but they maintain the delicious sweetness & stay soft. Sometimes easy is more important than amazing flavor and texture (just sharing a dose of reality, ya know)

Eating Roasted Vegetables Mindfully

Roasted vegetables were one of the first foods that made me stop in my tracks as I was eating. I remember a few years ago, as I was getting into mindful eating, that moment of putting a roasted brussels sprout into my mouth. The crispy outer leaves, the soft inner leaves that nearly melted in my mouth and the actually sweet flavors, no bitterness just sweet earthy brussels sprouts with notes of olive oil and salt & pepper. Right there I knew I had to roast vegetables. This cooking method was a game changer.

5 from 2 votes
Easy Sheet Pan Roasted Vegetables | easy | recipe | fall
Print
Easiest Ever Sheet Pan Roasted Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

One of my favorite ways to prepare vegetables is to roast them. Try this easiest ever sheet pan roasted vegetables. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

Course: Side Dish
Cuisine: American
Servings: 4 people
Ingredients
  • 2 carrots washed and dried
  • 3 beets washed and dried
  • handful mild radishes washed and dried
  • handful yukon gold potatoes washed and dried
  • 2 tablespoons Extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 2 salt & pepper to taste
Instructions
  1. Preheat oven to 425 degrees. Chop all vegetables into similarly sized pieces. Dump all vegetables onto a baking sheet. 

  2. Drizzle olive oil over vegetables, sprinkle seasonings over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings. 

  3. Bake for 30-40 minutes. Turning vegetables 1/2 way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done. 

Recipe Notes

Add a couple sausages to pan after turning vegetables for a really quick & easy dinner. 

Looking for more EASY cooking inspiration? I’ve got you covered

 

Pin for later…

Easy Sheet Pan Roasted Vegetables | easy | recipe | fall

What are your favorite ways to season vegetables?

 

 

18 Comments

  1. Rachel

    November 29, 2017 at 1:04 pm

    I’m a big roasted veggies person. But I’ve yet to try a sheet pan recipe, so I think this one may be it!

    Reply
    • Rebecca

      December 1, 2017 at 7:54 am

      ya do it! you can add anything to it, it’s so easy

      Reply
  2. Deborah @ Confessions of mother runner

    November 29, 2017 at 1:55 pm

    Roasted veggies are my go to around here! Love the simplicity

    Reply
    • Rebecca

      December 1, 2017 at 7:53 am

      same here! so easy

      Reply
  3. Abbey Sharp

    November 29, 2017 at 3:25 pm

    You had me at easy! This sheet pan recipe looks AMAZING

    Reply
    • Rebecca

      December 1, 2017 at 7:53 am

      right?! they’re so easy!

      Reply
  4. Emily @Sinful Nutrition

    November 29, 2017 at 5:06 pm

    Look at those colors! 😀 I love getting local produce so much!

    Reply
    • Rebecca

      December 1, 2017 at 7:53 am

      right?! and me too!it’s really the best

      Reply
  5. Jessica Kuepfer

    November 29, 2017 at 5:44 pm

    Roasted veggies are my heart. This looks so good.

    Reply
    • Rebecca

      December 1, 2017 at 7:52 am

      same here for sure! love them

      Reply
  6. Chrissy

    November 29, 2017 at 6:12 pm

    This looks wonderful! Roasted beets and pototoes are always go-tos in our house; so easy and delish (and perfect for two runners). Are there some apples on your sheet pan as well?

    Reply
    • Rebecca

      December 1, 2017 at 7:52 am

      oh yes! and you caught me! they are, apples on the other hand don’t roast well… or at least didn’t that time (they just turned to mush), I’ll have to play around with them

      Reply
  7. Jessica Levinson

    November 29, 2017 at 7:47 pm

    I love roasted vegetables too! It’s such an easy side dish to make.

    Reply
    • Rebecca

      December 1, 2017 at 7:51 am

      amen! they’re the best

      Reply
  8. Angela Cardamone @marathonsandmotivation.com

    November 29, 2017 at 10:07 pm

    Yum! Roasted veggies are my favorite!! This looks great, pinned and ready to try this recipe!!

    Reply
    • Rebecca

      December 13, 2017 at 6:27 pm

      mine too for sure! thanks Angela

      Reply
  9. Jessica Levinson, MS, RDN, CDN

    December 8, 2017 at 12:04 pm

    Roasting is pretty much the only way I cook veggies, unless they’re in soup!

    Reply
    • Rebecca

      December 11, 2017 at 3:51 pm

      I definitely roast more than not too! they’re so good!

      Reply

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