Whether you’re a fan of Mediterranean dishes or simply looking for a delicious and healthy sheet-pan recipe, this oven roasted sheet pan vegetables dish is a must-try. I’ve personally made it over twenty times in the past four months, and I can guarantee you that it’s one of the best sheet-pan recipes out there.
This recipe has become a staple in our house, and we often make it at least once weekly. It’s incredibly straightforward to prepare, and I love that the dish is prepared solely in the oven. So no waiting around the kitchen—just set it and forget it until it’s done!
It’s a great way to eat your veggies. And when paired with a protein of choice like salmon or chicken breast, it takes this dish to a whole ‘nother level.
So, if you’re looking for an easy dinner recipe, this oven roasted sheet pan vegetables recipe has got you covered.
Ingredients You Will Need
For the Vegetables
Potatoes: I used sweet potatoes for this sheet pan recipe. However, you can use any potato of your choice. Just make sure that you cut them into little cubes to make it easy to bake.
Brussel Sprouts: I wasn’t always a fan of Brussels sprouts. However, the moment I learned to cut and season them well, I fell in love. So, for this recipe, you best believe I had to incorporate them.
Onions: Cut into thin slices.
Broccoli: To save prep time, I bought pre-cut broccoli from my local grocery store. I highly recommend purchasing those instead of a whole head.
Baby tomatoes: Cut in halves.
Bell pepper: I used a mix of green and red bell peppers. But any bell pepper of your choosing will work.
For the Sauce
Coconut Aminos: I love to use coconut aminos because it adds a nice flavor to vegetables and has a lower sodium content than soy sauce. However, you can still substitute it with tamari or soy sauce. Make sure you decrease the quantity of salt you add later if you decide to replace it.
Diced Chipotle peppers: You should not skip this chipotle peppers. I promise it adds a nice balance to the sauce.
Maple Syrup: I use it to balance and add some sweetness to the sauce.
Oil: I use avocado oil, but feel free to use any high smoke point oil you choose.
Seasonings: To add some extra flavor to the sauce, I used salt, black pepper, chili powder, pepper flakes (optional), garlic powder (or minced garlic), ground cinnamon, a little bit of cumin, and dried basil seasoning.
How to prepare oven roasted sheet pan vegetables
This recipe is super easy to make; all you will need is a large baking pan. To ensure a great-tasting recipe, follow these steps.
Step 1: Chop your vegetables
Start by chopping your bell peppers, onions, and Brussels sprouts into thin slices. Cut your baby tomatoes in halves and chop your sweet potatoes into bite-sized pieces. Make sure the sweet potatoes are cut small so that they roast evenly and quickly in the oven.
Step 2: Prep your sauce mixture
Combine the coconut aminos, oil, chipotle peppers, maple syrup, and seasonings in a small bowl. If you substitute coconut aminos with soy sauce, decrease the quantity of salt you add to your sauce.
Step 3: Add your sauce to your vegetables
Now that your sauce mixture is ready, add your chopped vegetables to a large sheet pan lined with parchment paper and pour the sauce over them. Combine well.
Step 4: Roast in the oven
Roast your vegetables in a preheated oven at 410°F for 20 minutes or until the vegetables soften.
Step 5: Serve your oven roasted sheet pan vegetables
Once your veggies are ready, allow them to cool and serve with salmon, chicken, tofu, or any protein you choose.
Variations to this one-sheet pan recipe
The beauty of this sheet pan veggie recipe is its adaptability. You can easily swap out some of these vegetables with other options and still create a delicious dish.
For example, you can substitute broccoli with cauliflower if you don’t have broccoli, or if Brussels sprouts are hard to come by where you live, you can substitute them with green beans, asparagus, or even cabbage.
The possibilities are endless, and you can add other types of veggies to the pan.
Now it’s your turn to give this recipe a try! I hope you enjoy it as much as I did. Don’t forget to share your experience and any variations you tried. Most importantly, I hope it becomes a staple in your kitchen.
Oven Roasted Sheet Pan Vegetables
Ingredients
The Vegetables
- 8 oz sweet potato - one medium sweet potato, cubed
- ½ cup brussels sprouts - halved
- ½ onion - medium sized onion, thinly sliced
- ½ cup broccoli - pre-cut
- ½ cup roma tomatoes - halved
- ½ cup bell pepper - mixed red and green, sliced
For the Sauce
- 2 tbsp coconut aminos - or soy sauce
- 1 tbsp chipotle peppers - diced
- 1 tbsp maple syrup
- 2 tbsp avocado oil - or any oil
- ¼ tsp salt - adjust to ⅛ tsp if using soy sauce
- ¼ tsp black pepper
- ½ tsp chili powder
- ½ tsp garlic powder - or minced garlic
- ¼ tsp ground cinnamon
- â…› tsp cumin
- ½ tsp dried basil
Instructions
- Preheat your oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- Cut sweet potatoes into bite-sized cubes, halve Brussels sprouts, slice onions thinly, and halve baby tomatoes. If you're using pre-cut broccoli and sliced bell peppers, have them ready.
- In a small bowl, combine coconut aminos, avocado oil, diced chipotle peppers, maple syrup, and all the seasonings. Mix well. Adjust salt accordingly if substituting coconut aminos with soy sauce.
- Place the chopped vegetables on the prepared sheet pan. Pour the sauce over the vegetables, ensuring they are evenly coated. Toss gently to mix.
- Place the sheet pan in the preheated oven and roast for 20 minutes, or until the vegetables are tender and slightly caramelized.
- Let the dish cool slightly before serving. They pair your wonderfully cooked oven roasted sheet pan vegetables with salmon, chicken, tofu, or your protein of choice.
