Roasted Sheet Pan Veggies
Roasted veggies are essential in our house. They’re so easy to make and customize. And they go with just about everything. Arguably the perfect side dish. The key to success is all in the sizes you cut the veggies. Things that cook faster can be cut into bigger pieces (bell peppers, summer squash, onions, broccoli and mushrooms) while things that take awhile need to be cut smaller (brussels sprouts, potatoes, winter squash, parsnips and carrots). This way you can start everything at the same time. And, for meal prep, store all cut veggies together in one container in the fridge. When I make ahead, I don’t add oil or seasoning to the veggies. Just cut raw veggies. Then I can cook them another night. You can also cook extra and heat up in the microwave for lunch. See how great this side dish is? So many options!
Ingredients
- 1 bell pepper
- 1 broccoli crown
- 1 small yellow squash
- 1 large onion
- approx 10 brussels sprouts
- approx 10 white mushrooms
- 1 parsnip
- 1 1/2 Tbs premade seasoning mix ( such as Urban Accents Rosemary and Roasted Garlic Veggie Roaster) or make your own
- 2 Tbs olive oil (or use a fancy flavored one…I use rosemary infused)
Directions
- Preheat oven to 400 degrees and prep a large sheet pan by covering with aluminum foil or parchment paper.
- Dice all veggies. pepper, onion, yellow squash and onion should be cut into 1.5″ pieces. Don’t fuss about this. Just easy, rough cuts. The brussels sprouts should be quartered or halved depending on their size and the mushrooms should be halved. The parsnip should be cut into small half inch pieces. As would potatoes, winter squash or carrots if you decide to use those.
- I divide the veggies in half for meal prep. Half go into the fridge in a container for a quick meal another night. Half go into a large bowl.
- Drizzle the olive oil over the veggies and sprinkle with seasonings. Toss all veggies well to coat.
- Pour the veggies into the sheet pan into a single layer
- Bake the veggies for 20-25 minutes