Sheet Pan Roasted Vegetables Recipe

Name: Sheet Pan Roasted Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 8 zucchini, peeled and chopped; 1 eggplant, peeled and diced; 8 carrots, diced; 16 cherry tomatoes; 2 red onions, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 0.5 cup olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 2 bay leaves, crushed; 1 teaspoon dried oregano; 2 cloves garlic, minced; 2 tablespoons fresh lemon juice; 1 teaspoon grated lemon zest; salt and pepper to taste

Cook Time: 90 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 24 servings.

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
Salt and pepper to taste

Directions

Step 1: In a large bowl, combine the zucchini, eggplant, carrots, tomatoes, onions, and peppers with olive oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt, and pepper.

Step 2: Cover the bowl and chill the mixture for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Step 3: Preheat your oven to 400F (200C).

Step 4: Spread the vegetable mixture evenly on a large roasting pan and roast uncovered for 20 minutes. The tomatoes should split and the edges of some vegetables will begin to crisp.

Step 5: After 20 minutes, remove the pan from the oven and stir the vegetables. Return them to the oven for an additional 20 minutes.

Step 6: Once the second 20-minute period is up, reduce the oven temperature to 200F (95C) and continue roasting the vegetables until they are tender, turning them every 20 minutes for even cooking.

Nutrition Facts (per serving)

Calories: 72
Fat: 5g
Carbs: 7g
Protein: 2g

Nutrition Facts

Servings per Recipe: 24

Nutrient	Amount	% Daily Value
Total Fat	5g	6%
Saturated Fat	1g	4%
Sodium	11mg	0%
Total Carbohydrate	7g	3%
Dietary Fiber	2g	8%
Total Sugars	4g	-
Protein	2g	3%
Vitamin C	28mg	31%
Calcium	23mg	2%
Iron	1mg	4%
Potassium	326mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Sheet Pan Roasted Vegetables recipe is a popular and versatile dish enjoyed by many for its simplicity, flavor, and health benefits. This recipe involves roasting a variety of vegetables, such as zucchini, eggplant, carrots, and bell peppers, in olive oil and herbs, making it a perfect side dish for any meal. But beyond its delicious taste, this dish has a rich history, regional variations, and intriguing characteristics that make it stand out.

Origin and History

The origins of roasted vegetables can be traced back to Mediterranean cuisine, where roasting vegetables over an open flame or in the oven became a common cooking method due to the region's abundance of fresh produce and olive oil. While the exact time and place of its creation are hard to pinpoint, the method of roasting vegetables can be linked to ancient civilizations that used fire to cook food. The Sheet Pan Roasted Vegetables recipe, in its modern form, emerged as a result of the desire for simple, healthy, and one-pan meals. It became especially popular in Western countries as part of the growing trend toward home-cooked meals that require minimal preparation and cleanup.

Regional Features

Though roasted vegetables are enjoyed worldwide, the ingredients and seasoning choices can vary by region. In the Mediterranean, for example, rosemary, thyme, and garlic are often used to season vegetables, as these herbs are staples of the region's cuisine. In contrast, in North America, you might find roasted vegetables seasoned with a wider variety of herbs like oregano or even more adventurous flavors like balsamic vinegar or smoked paprika. The beauty of Sheet Pan Roasted Vegetables lies in its adaptabilityhome cooks can choose vegetables and seasonings based on what is in season or what they have on hand, making it a true reflection of the local harvest.

How It Differs from Similar Dishes

While there are many roasted vegetable dishes across various cuisines, the Sheet Pan Roasted Vegetables stands out for its use of a one-pan method. Unlike traditional roasted vegetables, which may require multiple pans or steps, this dish is prepared on a single sheet pan, simplifying both the cooking process and cleanup. Additionally, the marinating step sets this recipe apart, as it enhances the flavors by allowing the vegetables to absorb the lemon, garlic, and herb mixture before roasting. The combination of olive oil and fresh lemon juice adds a zesty brightness that isnt always present in other roasted vegetable preparations, making it a refreshing change from more straightforward roasted vegetable dishes.

Where Its Typically Served

Sheet Pan Roasted Vegetables are often served as a side dish, accompanying meats like chicken, beef, or lamb. They are particularly popular in casual dining settings, family gatherings, and weeknight dinners, where their ease of preparation makes them a convenient choice. The dish also pairs wonderfully with grains like quinoa, rice, or couscous, or even as a topping for a roasted vegetable salad. In addition to being served at home, this dish is a frequent feature at parties and potlucks, where it can be prepared in large quantities and served either warm or at room temperature. It also works well as part of a vegetarian or vegan meal.

Interesting Facts

Roasting vegetables enhances their natural sweetness, as the heat caramelizes the sugars found in vegetables like carrots and onions.
Sheet Pan Roasted Vegetables are incredibly versatilealmost any vegetable can be included, such as sweet potatoes, Brussels sprouts, cauliflower, or even squash.
The dish can be prepared ahead of time by marinating the vegetables for a few hours or even overnight, making it an excellent option for meal prepping or busy weeknights.
Though the recipe uses a combination of herbs and lemon, it's common to substitute with your favorite spices or additional ingredients like cheese or nuts to create unique variations.

Whether you're cooking for a large group or simply preparing a weeknight dinner, Sheet Pan Roasted Vegetables is a dish that celebrates fresh ingredients, simple techniques, and the joy of home-cooked meals. It offers a healthy, flavorful way to enjoy a variety of vegetables, and its adaptability makes it an enduring favorite in kitchens around the world.

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FAQ about Sheet Pan Roasted Vegetables Recipe

Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them for up to 3 months. Just be aware that the texture may change slightly after freezing and reheating.

Absolutely! This recipe is very versatile. You can swap out any of the vegetables based on what you have on hand or your personal preferences. Common substitutions include adding or replacing zucchini with yellow squash, bell peppers with mushrooms, or carrots with parsnips.

Yes, you can prepare the vegetables and marinate them ahead of time. Marinate the vegetables for at least 2 hours, or ideally overnight, in the refrigerator. Then, you can roast them when ready to serve.

To add some heat to this dish, you can incorporate ingredients like red pepper flakes, chili powder, or even a dash of cayenne pepper into the marinade. Adjust to your preferred level of spiciness.

Yes, you can use fresh herbs instead of dried. The general conversion is to use about three times the amount of fresh herbs compared to dried. For example, use 3 teaspoons of fresh rosemary instead of 1 teaspoon of dried rosemary.

If your vegetables are not crispy enough, try increasing the oven temperature to 425°F (220°C) during the final roasting phase. You can also broil the vegetables for 2-3 minutes at the end to achieve a crispy texture.

Yes, grated Parmesan cheese is a great addition to these roasted vegetables. You can sprinkle it on top just before serving, or for an extra touch, you can mix it into the vegetables during the last 5 minutes of roasting.

While olive oil helps to roast the vegetables evenly and adds flavor, you can make the recipe without it. If you want to reduce the fat content, try roasting the vegetables with a small amount of vegetable broth or water instead of oil.

The best way to reheat roasted vegetables is to place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in a skillet over medium heat for 5-7 minutes, stirring occasionally.

It’s best to use fresh vegetables for this recipe, as frozen vegetables release more moisture when roasted, which can affect the texture. However, if using frozen vegetables, be sure to thaw them completely and pat them dry to reduce excess moisture before roasting.

Comments

KAITCH

10/06/2025 01:52:54 PM

I always thought "toss vegetables in oil, rosemary... maybe a little balsamic vinegar" and you have roasted vegetables... until I tried THIS recipe! I don't know whether it's the lemon juice, the combination of herbs or the marinating before hand, but I will NEVER make roasted vegetables any other way. You could pretty much substitute any of your favourite veggies and this dish would be a success. My husband AND kids raved about these vegetables (especially the zucchini!) Thank-you for this recipe!

Allrecipes Member

03/07/2004 06:22:45 PM

EXCELLENT!! I made this last minute, so I didn't have time to marinade for 2 hrs or roast x 1.5hrs. I put the marinaded veggies (only marinaded x 1hr) in the microwave for a few minutes to soften them, then roasted x 40 min. I also added the parmesan cheese. It came out great - and got lots of compliments.

AWO

09/11/2006 09:13:09 PM

I reduced the cooking time for this significatly, as I tend to like my veggies less well-done. The lemon taste didn't blend well with the other flavors, but was nicer a day later on the leftovers. Also, the bits of bay leaf were unpleasant. If I make this again, I will reduce the lemon and oil (too rich for my tastes) and use whole bay leaves, which will be easier to remove. Overall, a decent dish, but not too exciting compared to simpler versions of roasted vegetable. (side note: for measuring simplification, 8 TPSP of olive oil is a half cup)

Allrecipes Member

02/02/2004 11:18:23 AM

I let the veggies, I used zucchini, eggplant, carrots, and onions marinate (added fresh garlic too) for about 2 hours before I cooked them. Also put a little grated parmesan on top. Made it for a party and everybody wants the recipe, especially after I told them it was easy to make too.

Sue

04/17/2012 04:56:50 AM

Excellent basic recipe! For those who are new to roasting veggies I suggest using this recipe as a guide, not a blueprint. In other words, if you don't like eggplant, don't put it in. Don't like rosemary and thyme? Leave them out and use, perhaps, basil instead. Simply adjust the recipe to your liking! I personally often use all the veggies stated in the recipe, but I also add broccoli and cauliflower. But I'll use whatever I have on hand that day and it always turns out great.

dianne

06/24/2024 01:35:41 AM

I mix the 4 dried ingredients in bulk, then use 3 tsp when I make and add to the rest of the ingredients to save time. it is my go to for any veggies I have!

J Marquez

12/26/2021 07:02:48 PM

I made this recipe for Christmas dinner accompanying Prime rib roast and baked Potatoes. I made do with the Veggies I had using Zucchini, another variety of squas, carrots, 2-sweet potatoes, cauliflower, bell peppers, red onion and fresh garlic. I also added some Balsamic to the marinade. I didn't have time for an over-night marinade so settled for ~ 1-2 hrs. I cut the roast time to 30 min. the carrots were firm and the squash was not overdone. Very flavorful and complimented the meat and potatoes.

katy

05/22/2025 01:10:11 PM

Wonderful! Marinated for 8 hrs with Italian Seasonings, basil, oregano, thyme, marjoram, and fennel. Roasted red and yellow peppers, red onion, mushrooms, sugar snap peas and baby potatoes (precooked). I served with Italian Sausages and marinara sauce. Yummy!

DapperSage2219

10/09/2023 05:40:08 PM

I just used what I had on hand from the garden, which was onions, peppers, butternut squash, zucchini, a granny smith apple, garlic, and tomatoes. The apple was odd, but not bad. I thought there wasn't enough oil, so I added more. Don't do that. 1/2 cup is more than enough. I only marinated it for an hour and it was fine. It was done after 20 minutes on 400. It didn't need any more time on 200.

Dawn Steffen Conley

12/30/2018 05:13:21 PM

This is great! A lot of cutting! And a huge giant pan is needed. I divided it up and put on three cookie pans. The zucchini was pretty mushy. I followed the directions, but I added an additional 20 minutes with the oven on 400. It actually crisped up the onions and dried out the zucchini. We are more a fan of the crispy. I brought these to a party and served at room temperature and sprinkled with Parmesan cheese.

PRINCESSSHANDI

03/18/2010 05:37:00 PM

This was amazing! I didn't have time to let it marinade for 2 hours, just 30 minutes. I used eggplant, squash, zuchini, green and red bell peppers, red onions, asparagus, portobello mushrooms, baby carrots and cherry tomatoes. I doubled the marinade because I had so many vegetables and left out the lemon zest so it wouldn't be too strong of a flavor. I baked it at 400 for 20 minutes, stirred it and put it back in for another 20. We ate them hot because we couldn't wait, but they are better at room temperature. Make extra- they are great the next day as a cold veggie salad, added to a sandwich or wrap (try them on thick sliced french bread with gruyere cheese or in a pita with crumbled goat cheese), or mixed with scrambled egg whites for breakfast. Such great flavor- this is the best roasted veggie recipe I've tried yet! Thank you for sharing!

Brendan Mooney

05/31/2025 09:16:50 PM

Should have cooked the cauliflower and broccoli separately. They cook at different rates. But, got lucky. Everyone loved them .

EagerRice7046

12/29/2024 09:44:13 PM

It’s hard to know how long to cook the veggies because it depends on how small you chop them. Mine were soft in 20 minutes but not browned despite spritzing them with olive oil. I’m searching for a fool-proof way to roast these veggies - I like them to be more crispy and brown than they were. What about using the broiler?

Charmain Brown

10/18/2024 11:33:39 PM

Very flavorful

TrendyTea5230

09/19/2024 04:02:26 AM

I put some pineapple juice in it and some basil syrup. It made the veggies taste amazingly delicious.

SneakySpud3324

08/30/2024 01:13:57 AM

First time I made it I added mushrooms, and it was delicious. Second time I added cooked shrimp and again I had a great dinner. I could eat these veggies every meal every day.

Jennifer Diaz

04/29/2024 10:08:25 PM

Delicious, easy, and beautiful.

TealFeta8894

04/24/2024 06:58:42 PM

Easy to put together. Makes delicious veggies and you can substitute ingredients to use up the vegetables that you have to reduce waste. Very flavorful.

Casey

12/26/2023 10:06:28 AM

I have made this a couple of times now, each a rousing success! This dish is basically what my great-grandmother would have called a kitchen sink dish - Open the fridge and throw in everything but the kitchen sink! It is so versatile and forgiving. The key is in the marinating and the high temp and the lemon...oh heck....it just works! Other versions I have tried just don't have that little something that just pushes this over the top. Play with it...use whatever you have and experiment a little. Have fun!

Bruce Donaldson

11/28/2023 03:49:24 AM

So easy to follow and tried different herbs and spices.

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Sheet Pan Roasted Vegetables Recipe

Ingredients

Directions