Perfect Sheet Pan Roasted Vegetables
Roasting vegetables on a sheet pan is one of the simplest and most flavorful ways to cook them. Sheet pan roasted vegetables are not only versatile but also incredibly easy to prepare. Whether you’re looking for a healthy side dish or a meal prep option, this recipe has got you covered.
Ingredients
- 1 Pound sweet potato (about 1 pound), peeled and cut into 1- to 1½-inch pieces
- 1 small broccoli crown (about 10 ounces), cut into 1½-inch florets
- 3 tablespoons extra virgin olive oil, divided
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic or garlic powder
- Salt and freshly ground black pepper, to taste
- 1 bunch asparagus (about 12 spears), woody ends trimmed and cut into 1- to 1½-inch pieces
- 1 Cup cherry tomatoes, halved (use a variety of colors)
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: Peel and cut the sweet potatoes into 1- to 1½-inch pieces. Cut the broccoli into florets. Trim the asparagus and cut into pieces. Halve the cherry tomatoes.
- Toss the vegetables: In a large bowl, drizzle the sweet potato and broccoli with 2 tablespoons of olive oil. Season with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly
- Arrange on a sheet pan: Spread the sweet potato and broccoli on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 20 minutes, stirring halfway through.
- Prepare the softer vegetables: While the tougher vegetables roast, toss the asparagus and cherry tomatoes with the remaining 1 tablespoon of olive oil and season with salt and pepper
- Add the softer vegetables: After 20 minutes, remove the sheet pan from the oven and add the asparagus and tomatoes. Spread them out evenly and return to the oven.
- Roast for 8-10 more minutes: Continue roasting for another 8-10 minutes, or until the asparagus is fork-tender and all the vegetables are golden and crisp
- Serve and enjoy: Remove from the oven, let cool slightly, and serve immediately
Notes
- Customization: Feel free to swap out the vegetables based on what’s in season or your preferences. Some great alternatives include carrots, parsnips, cauliflower, or Brussels sprouts.
- Make it a meal: Add roasted chicken, fish, or tofu to the sheet pan for a complete, one-pan meal.
- For extra flavor: Drizzle with balsamic glaze or sprinkle with grated Parmesan cheese after roasting.