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–+ servings
Roasted Vegetables on a Sheet Pan with napkin behind pan

How to Roast Vegetables on a Sheet Pan

Liz Olberding @ Up North Nosh
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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American, Mediterranean
Servings 4
Calories 71 kcal

Equipment

  • 1 large bowl
  • 1 large sheet pan
  • parchment paper

Ingredients
  

  • 1 c carrots sliced into coins
  • 2 c broccoli florets
  • 1 c red onion onion sliced into strips
  • 1 c grape tomatoes
  • 3 T greek salad dressing (like this or this one)
  • 1/2 T lemon juice
  • 1/2 t paprika

Instructions
 

  • 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.

Notes

Store leftover vegetables in an airtight container for up to 4 days.  See reheating instructions in blog post.
Serve along side chicken, fish or steak.
They are also great alongside sandwiches like Slow Cooker Shredded Chicken Sandwiches, French Dip Sandwiches or Air Fryer Chicken Sandwiches

Nutrition

Serving: 1cupCalories: 71kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 396mgFiber: 3gSugar: 5gVitamin A: 5960IUVitamin C: 52mgCalcium: 45mgIron: 1mg
Keyword side dish, vegetables, vegetarian
Tried this recipe?Let us know how it was!