John and I are foodies and love trying new recipes but with our hectic work schedules, the farm, and now baby Rhett we are prioritizing EASY recipes. Our go to way to prepare veggies these days is roasting and to bring out their natural flavors. We probably make this EASY Sheet Pan Roasted Vegetables Recipe at least two or three times a week. This recipe goes great with my Paleo Instant Pot Balsamic Pork Chops or Instant Pot Tuscan Chicken Pasta Recipe.
Easy Sheet Pan Roasted Vegetables Recipe
Start by preheating your oven to 400 degrees F or 205 C. Next, gather several varieties of veggies to roast. I always use at least one onion and one bell pepper but have been known to add squash, zucchini, mushrooms, baby potatoes, and asparagus as well. Today I used one whole onion sliced, a bell pepper that I seeded and sliced, and a yellow squash sliced and quartered.
Next, combine them all in a large mixing bowl and add 2 TBSP of olive oil. This is my favorite set of mixing bowls with lids that nest together for easy storage.
Then add 1 tsp of salt and 1 tsp of pepper. Stir.
Cover your large sheet pan in aluminum foil to avoid extra dishes then spread the veggies in a single layer on the pan.
Roast in the oven for 18-20 minutes or until veggies are soft. Once the veggies are finished, top with 2 tsp of Italian herbs.
Serve these sheet pan roasted vegetables as a side or it also makes a great warm topper for a salad! You can find great side dish ideas here or a few ideas for main dishes to pair with these easy sheet pan vegetables here.
Make sure you check out my favorite kitchen tools as well as some of my favorite food items!
EASY Sheet Pan Roasted Vegetables
- 1 onion, sliced
- 1 Bell Pepper, sliced
- 1 Squash, sliced and quartered
- 2 TBSP olive oil
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Italian herbs
Preheat oven to 400 degrees F or 205 C.
Wash and cut produce
Combine all ingredients except Italian herbs in a large mixing bowl
Bake for 18-20 min or until vegetables are soft.
Remove from oven and top with Italian herbs
I always use at least one onion and bell pepper, but this recipe is also great when you add asparagus, zucchini, baby potatoes, and mushrooms! Pretty much any type of veggie (other than leafy greens) will work if added!
Have you made pan roasted vegetables before? Let me know in a comment below!