Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
Recipe type: Side Dish
Serves: Serves 10
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
Directions
  1. Preheat oven to 450°F.
  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Notes
See How to Roast any Vegetable for more tips and tricks on how to make perfect Roast Vegetables.

Skip the potatoes if you wish to reduce the carbohydrates.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and ½ thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, ⅓ cup chopped fresh chives, ¼ cup chopped fresh dill, ½ teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
Nutrition Information
Serving size: ⅔ cup Calories: 133 Fat: 4.5 g Carbohydrates: 23 g Sugar: 6 g Sodium: 210 mg Fiber: 6 g Protein: 3 g Cholesterol: 0 mg

 

How To Roast Any Vegetable

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrany vegetablesots)  are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast URoasted Vegetablesntil You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually:  this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends:  you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root any vegetablesvegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Try the recipe Sheet Pan Roasted Vegetables  for a delicious version of roasted vegetables.

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