Roasting Sheet Pan Veggies: Easy, Quick, Delicious

Roasting vegetables is a great way to add some flavour and texture to your meal. It's a simple process that can be done on a sheet pan in your oven. All you need to do is chop up your favourite veggies, toss them in oil and spices, spread them out on a baking sheet, and roast them in the oven until they're tender and slightly charred. You can roast almost any vegetable, but some popular options include root vegetables, broccoli, bell peppers, onions, and zucchini. The high temperature of the oven brings out the natural sweetness of the vegetables, making them a tasty and healthy addition to any dish.

Choosing the best veggies for roasting

When it comes to choosing veggies to roast, the good news is that almost any vegetable can be roasted. However, some veggies are better suited to roasting than others and will give you tastier results. Here are some of the best veggies to roast, along with tips on how to prepare them for roasting.

Root vegetables

Root vegetables such as potatoes, carrots, parsnips, beets, and sweet potatoes are excellent choices for roasting. They tend to take a little longer to roast, so cut them into smaller pieces, about 3/4-inch thick. This ensures that they cook through evenly and gives them a crispy texture.

Cruciferous vegetables

Cruciferous vegetables like Brussels sprouts, cauliflower, and broccoli are also great for roasting. Cut these veggies into small florets or rectangular pieces, removing any thick stems. Brussels sprouts can be halved, while broccoli and cauliflower benefit from being cut into bite-sized pieces.

Soft vegetables

Soft vegetables, such as green beans and asparagus, cook quickly, so they can be left whole. However, remember to trim off the ends and any woody stems before roasting.

Bell peppers

Bell peppers are a fantastic addition to any sheet pan of roasted veggies. Core the peppers and cut them into 3/4-inch pieces or 1/2-inch strips. Their sweet and charred flavour will be a tasty surprise.

Onions

Red, yellow, or sweet onions become wonderfully sweet and tender when roasted. Cut off the stem and root ends, then slice the onion in half. Cut each half into 3 or 4 wedges, and separate the layers.

Other great veggies for roasting

Other vegetables that are worth mentioning include cherry tomatoes, which can be left whole and will release delicious juices as they roast. Zucchini is another excellent choice, as roasting enhances its mild flavour. Eggplant is best roasted separately from root vegetables, as its high moisture content can affect the texture of the other veggies. Cut eggplant into cubes or slices and roast at a higher temperature to seal in the moisture.

How to prepare your veggies for roasting

Selecting Your Veggies

Almost any vegetable can be roasted! Here are some of the most popular options:

• Root vegetables (e.g. potatoes, carrots, parsnips, sweet potatoes)
• Broccoli, Brussels sprouts, zucchini, summer squash, onions, cauliflower, bell peppers, etc.
• Asparagus, green beans
• Cherry tomatoes, grape tomatoes

Cutting Your Veggies

If you are roasting multiple types of vegetables together, cut them into similar-sized pieces to ensure they cook at the same rate. Here are some guidelines:

• Round root vegetables (e.g. beets, sweet potatoes, potatoes): Cut into smaller pieces (about 3/4-inch) as they take longer to roast.
• Long root vegetables (e.g. carrots, parsnips): Cut any thick ones in half lengthwise, then into 1 1/2-inch slices.
• Cruciferous vegetables (e.g. Brussels sprouts, cauliflower, broccoli): Cut sprouts in half and remove stems. Cut broccoli and cauliflower stems into small rectangular pieces, and florets into 1/2- to 3/4-inch thick pieces.
• Soft vegetables (e.g. green beans, asparagus): Leave as is, just trim ends and woody stems.
• Bell peppers: Core and cut into 3/4-inch pieces or 1/2-inch strips.
• Onions: Cut off the stem and root ends, remove the outer layers, then cut in half and into wedges.

Pre-Roasting Prep

• Preheat your oven to a high temperature (400-425°F).
• Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.
• Toss your veggies with oil and seasonings. Use your hands to ensure they are completely coated.
• Spread the veggies in a single layer on the baking sheet, ensuring they are not overcrowded.

The best temperature for roasting veggies

Roasting vegetables is a great way to cook them, and it's super easy to do. The best temperature for roasting veggies is between 400°F and 450°F, with 425ºF being the most commonly recommended temperature.

Roasting vegetables at a high temperature gives them a great colour and texture without drying them out. It also brings out their natural sweetness, making them appealing to picky eaters. The high heat allows veggies to get crispy on the outside while remaining tender on the inside.

When roasting veggies, it's important to use enough oil to ensure they don't dry out. You should also avoid overcrowding the pan so that the vegetables can get crispy. If you're roasting a mix of vegetables with different cooking times, you can roast them separately and combine them after, or add the quicker-cooking veggies to the pan partway through.

• Root vegetables (beets, potatoes, carrots): 30 to 45 minutes
• Winter squash (butternut squash, acorn squash): 20 to 60 minutes
• Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
• Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
• Thin vegetables (asparagus, green beans): 10 to 20 minutes
• Onions: 30 to 45 minutes, depending on how crispy you like them
• Tomatoes: 15 to 20 minutes

How to prevent your veggies from sticking to the pan

To prevent your veggies from sticking to the pan, you can try the following:

Choose the right cookware

Use a cast-iron skillet or a glass baking dish to roast your vegetables. A well-seasoned cast-iron pan will develop a natural non-stick coating, while glass creates a stick-free surface.

Don't overcrowd the pan

Make sure to give each vegetable enough space to crisp up. Overcrowding the pan will cause the vegetables to steam instead of roast, and they will stick to the pan.

Use enough oil

Coat your vegetables in a thin layer of oil to help them release from the pan. Olive oil is a good option, but any cooking oil will do.

Preheat the pan

Before adding your vegetables, preheat the pan and add oil to it. This will create a hot layer of oil that acts as a barrier and cooks the food without sticking.

Stir continuously

Use a wooden spoon to stir your vegetables regularly. This will prevent them from settling and sticking to the bottom of the pan.

How long to roast your veggies for

The length of time you roast your veggies for will depend on the type of vegetables you are using, the size of the pieces, and the temperature of your oven.

As a general rule, root vegetables such as potatoes, carrots, parsnips, and sweet potatoes will take the longest to roast, while softer vegetables like zucchini, bell peppers, and green beans will cook much faster. For example, at 425°F, root vegetables will take around 30 to 45 minutes, while softer vegetables will be done in 10 to 20 minutes.

Cruciferous vegetables like broccoli, cauliflower, and Brussels sprouts fall somewhere in the middle, with an estimated cooking time of 15 to 25 minutes at 425°F.

It's important to note that the cooking time will also depend on the size of your vegetable pieces. Smaller pieces will cook faster, while larger pieces will take longer. Additionally, if you are roasting a mix of vegetables with different cooking times, you can add the quicker-cooking vegetables to the sheet pan partway through the cooking process.

Keep in mind that the ideal temperature for roasting vegetables is between 375°F and 425°F. Roasting at a higher temperature will help achieve a desirable colour and texture without drying out the vegetables.

Finally, don't forget to give your veggies enough space on the sheet pan! Crowding the pan will cause the vegetables to steam instead of roast, so make sure to use two pans if needed.

Frequently asked questions