This easy method of how to roast vegetables on a sheet pan is a snap to follow, and turns out mouth-watering, Greek inspired roasted vegetables in just a few, simple steps.
Why roast vegetables in a sheet pan?
The best way to get your family to eat their vegetables is to make them actually taste good! And these Greek inspired roasted veggies are darn good if I do say so myself.
In our house, vegetables play a supporting role. The main dish is typically some sort of meat, sandwich or pasta, and veggies are the side dish.
I prefer to focus the bulk of my cooking energy and attention on my main dish (star of the show), and spend less effort on my side dishes.
So sheet pan roasted vegetables are my go-to recipe for a low effort side dish. Simply cut the veggies, season them, then pop them in the oven and forget about them until the timer goes off.
They couldn’t be any simpler.
Ingredients you’ll need for sheet pan roasted veggies
- red onion
- grape tomatoes
- Greek salad dressing (like this or this one)
- lemon juice
How to roast vegetables on a sheet pan
Preheat oven to 400 degrees and line baking pan with parchment paper or aluminum foil (makes for an easy clean up).
Peel carrots and slice into “coins”. You will want 1 cup of carrots.
Cut 2 cups of broccoli florets off head of broccoli (or grab the pre-cut florets from your grocery store).
Slice red onion into thin strips. You will want 1 cup.
Toss the above veggies into a large bowl and add 1 cup of grape or cherry tomatoes.
Drizzle 2-3T of Greek salad dressing and 1/2T of lemon juice. Toss to combine making sure vegetables or evenly coated.
Pour vegetable mixture out onto the sheet pan. Use a wooden spoon to spread them out into a single layer so that they cook evenly.
Sprinkle 1/2t of paprika over the top of the veggies and pop the pan in the oven.
Bake 12-15 minutes until vegetables soften and start to form caramelized edges. My favorite way to serve them is warm, but they are also good at room temperature.
What’s the easiest way to reheat oven-roasted vegetables?
Store leftover vegetables in an airtight container for up to 4 days. When you are ready to reheat the vegetables, avoid the microwave. It will make them soggy.
Instead, use an air fryer to reheat the veggies. Preheat it to 400 degrees(if your oven doesn’t have a pre-heat function, just let it run empty for 3-4 minutes).
Add veggies to the basked (carful not to overcrowd), and heat for 2-3 minutes. Keep a close on them so they do not scorch.
The good news is that you can totally customize this recipe to use your favorite vegetables, or whatever you have on hand. Try some of these other veggie options:
- brussels sprouts
- red bell peppers
- yellow bell peppers
- green beans
- red potatoes
- sweet potatoes
- butternut squash
Pro Tip: root vegetables and crucifers are especially great for roasting as they can withstand the high heat without falling apart. Stay away from more fragile vegetables like cabbage and leafy greens that will wilt in the oven.
Have fun changing up the seasoning to make this your perfect side dish. Try some of these variations:
Italian Vegetables: Swap the Greek dressing for Italian dressing (or olive oil and Italian seasoning). Sprinkle with parmesan cheese or garlic powder in place of the paprika.
Natural Sweetness: Add a little sweetness to the veggies by substituting coconut oil for the dressing, and adding a drizzle of balsamic vinegar over the top of the veggies when they come out of the oven. Try sprinkling fresh herbs, chopped dates, golden raisins, or lemon zest on top as well.
Simple Veggies: Got picky eaters? Keep it simple with just extra-virgin olive oil, kosher salt and black pepper.
Try serving these roasted veggies along side chicken, fish or steak.
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How to Roast Vegetables on a Sheet Pan
- 1 large bowl
- 1 large sheet pan
- parchment paper
- Preheat oven to 400 degrees and line baking pan with parchment paper (makes for an easy clean up).
- Peel carrots and slice into "coins". You will need 1cup of carrots.
- Cut 2 cups of broccoli florets off head of broccoli (or grab the pre-cut florets from your grocery store).
- Slice red onion into thin strips. You will want 1 cup.
- Toss the above veggies into a large bowl and add 1 cup of grape tomatoes.
- Drizzle 3T of Greek salad dressing and 1/2T of lemon juice. Toss to combine making sure vegetables or evenly coated.
- Pour vegetable mixture out onto the sheet pan. Use a wooden spoon to spread them out into a single layer so that they cook evenly.
- Sprinkle 1/2t of paprika over the top of the veggies and pop the pan in the oven.
- Bake 12-15 until vegetables soften and start to form caramelized edges. Serve warm.