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Crispy Sheet Pan Roasted Vegetables Easy Dinner Recipe

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This easy sheet pan roasted vegetables recipe delivers crispy, caramelized veggies with tender insides and golden edges. Perfect for busy weeknights, potlucks, or meal prepping, it’s a comforting, crowd-pleasing side or main dish.

Ingredients

Scale
  • 2 cups carrots, peeled and sliced (about 8 oz)
  • 2 medium Yukon Gold potatoes, cut into 1-inch chunks (about 12 oz)
  • 2 cups broccoli florets (about 6 oz)
  • 1 large red bell pepper, cut into strips (about 5 oz)
  • 1 medium red onion, sliced thick (about 4 oz)
  • 1 cup Brussels sprouts, halved (about 4 oz, optional)
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp garlic powder
  • 1 tbsp fresh rosemary, chopped (optional)
  • 1/4 cup grated Parmesan cheese (optional)
  • Zest from 1 lemon (optional)
  • 1/4 tsp chili flakes (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Peel and slice carrots into 1/2-inch rounds. Cut potatoes into 1-inch chunks. Chop broccoli into bite-sized florets. Slice bell pepper into strips and onion into thick slices. Halve Brussels sprouts if using. Aim for uniform sizes.
  3. Place all vegetables in a large mixing bowl. Drizzle with olive oil, sprinkle with sea salt, black pepper, smoked paprika, garlic powder, and rosemary if desired. Toss until evenly coated.
  4. Spread vegetables in a single layer on a large rimmed sheet pan. Do not overcrowd; use two pans if needed.
  5. Roast in preheated oven for 25 minutes. Flip vegetables with a spatula or tongs, then roast for another 10-15 minutes until edges are golden brown and veggies are fork-tender.
  6. Optional: Sprinkle Parmesan cheese, lemon zest, and chili flakes over hot vegetables immediately after removing from oven.
  7. Let vegetables cool for 2-3 minutes to crisp further. Taste and adjust seasoning if needed. Serve hot.

Notes

For best crispiness, spread veggies in a single layer and dry thoroughly after washing. Flip halfway through roasting. Use convection mode for extra crispiness if available. Swap vegetables seasonally or to taste. For vegan or dairy-free, omit Parmesan or use nutritional yeast. Store leftovers in airtight containers up to 4 days; reheat in oven for best texture.

Nutrition

Keywords: sheet pan vegetables, roasted vegetables, easy dinner, crispy veggies, vegetarian, gluten-free, meal prep, healthy side, oven roasted, family recipe

Find it online: https://norasfoods.com/crispy-sheet-pan-roasted-vegetables-easy-dinner-recipe/