Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables

Background and History:

Sheet pan roasted vegetables are a culinary innovation born from the desire for convenience and flavor. This cooking technique traces its roots to the mid-20th century, becoming increasingly popular for its simplicity and health benefits.


  • Assorted vegetables (e.g., bell peppers, zucchini, carrots, broccoli, cauliflower)
  • Olive oil
  • Salt and pepper
  • Seasonings (e.g., garlic powder, rosemary, thyme)
  • Optional: balsamic vinegar, grated Parmesan cheese

Serves: 4

Time: 10 minutes (prep), 25 minutes (cooking)

Cooking Time: 25 minutes


  • Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly grease it.
  • Wash and chop your vegetables into bite-sized pieces.
  • In a large bowl, toss the vegetables with olive oil, salt, pepper, and your choice of seasonings. Mix well to coat them evenly.
  • Spread the seasoned vegetables in a single layer on the prepared sheet pan.
  • Roast in the preheated oven for about 25 minutes or until the vegetables are tender and slightly caramelized. You can toss them once during cooking for even browning.
  • Remove from the oven, and if desired, drizzle with balsamic vinegar or sprinkle with grated Parmesan cheese for added flavor.

Nutrition Facts: (Per serving)

  • Calories: 120
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 4g
  • Fat: 6g
  • Vitamin C: 130% of the recommended daily intake


  • Use a variety of colorful vegetables to make your dish visually appealing and maximize nutrients.
  • Feel free to experiment with different seasonings to suit your taste.
  • Serve as a side dish, over couscous, or as a topping for a leafy green salad.

Allergy Warning:

This dish is naturally gluten-free, dairy-free, and nut-free. However, if you have specific allergies, ensure that your chosen seasonings and additional ingredients are safe for your consumption.