Sheet Pan Roasted Vegetables
Sheet Pan Roasted Vegetables with Italian seasoning and finished with a drizzle of balsamic vinegar for the most flavorful and easy weeknight side dish.
These easy sheet pan roasted vegetables are sure to be a big hit with the whole family!
While we’re using potatoes, carrots, Brussels sprouts, eggplant and cauliflower, you can substitute any of your favorite veggies. See our FAQ section below for more ideas on roasting vegetables.
🧂 Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
🔪 Instructions
- Line a baking sheet with parchment paper or a silpat mat.
- Place the prepared veggies onto the pan in an even layer.
- Drizzle the olive oil over the vegetables and toss to coat.
- Sprinkle with the Italian Seasoning and toss the vegetables again.
- Bake at 400F for 35-45 minutes until the veggies are cooked through and start to carmelize.
- Drizzle with balsamic vinegar (optional) and serve hot.
🥄Equipment
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Here is what you will need to make this easy recipe:
- Cutting Board and Knife
- Baking Sheet
- Measuring Spoons
- Parchment paper or Silicon mat
- Spatula
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💭 Frequently Asked Questions
Here are some questions (and answers!) readers often ask about this recipe.
Root vegetables like potatoes, sweet potatoes, butternut squash, turnips, rutabagas, and carrots are all great for roasting. Other delicious veggies to roast include eggplant, brussel sprouts, red onion, mushrooms, bell peppers, and cauliflower.
Broccoli, zucchini, and summer squash are all great for roasting as well, although they don’t typically take as long to cook as root vegetables.
Roasted vegetables usually need at least 35 minutes in the oven at 400F. Baking time may need to be adjusted depending on the thickness of the vegetables.
⭐ Tips
✔️ Try to cut your vegetables to the same size so that they cook evenly.
✔️ Don’t overcrowd the pan. If you’re cooking for a big group, it’s better to use two sheet pans for all the veggies.
🍲 Storage
To Store: Store leftovers in the fridge in an airtight container for 4-5 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30 second intervals until heated throughout.
✏️ Make Ahead
I don’t recommend roasted vegetables ahead of time, however, you can prep all them all to save yourself time.
📖 Variations
The first time you try any new recipe we recommend that you make it just as it is written on the recipe card since that is how the recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
- Substitute the Italian seasoning with Mediterranean seasoning, ranch seasoning, or even our lemon pepper seasoning.
- Instead of balsamic vinegar, drizzle the veggies with a little bit of lemon vinaigrette or cowboy butter dipping sauce.
🍴 Serving Suggestions
These roasted vegetables are perfect as a side dish to so many different proteins. Here are a few of our favorites:
- oven roasted pork tenderloin
- petite sirloin roast
- lemon pepper chicken
- broiled New York strip steak
- steak bites with garlic butter
- grilled pork tenderloin
😋 Similar Recipes
Next time, try one of these delicious recipes:
- oven roasted acorn squash
- grilled Mediterranean vegetables
- crispy roasted sweet potatoes
- roasted butternut squash
Not ready to make these oven roasted vegetables yet?
When you do make it, please come back and comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Sheet Pan Roasted Vegetables
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Ingredients
- 1 small eggplant peeled and sliced into ½ inch slice
- 4 small potatoes cut in quarters
- 3 cups baby carrots
- 2 cups Brussel Sprouts clean the stem and cut in half
- 1 small cauliflower de-stem and cut into ½ inch steaks
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1/2 cup balsamic vinegar optional
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper or a silpat mat.
- Place the prepared veggies onto the pan in an even layer.1 small eggplant, 4 small potatoes, 3 cups baby carrots, 2 cups Brussel Sprouts, 1 small cauliflower
- Drizzle the olive oil over the vegetables and toss to coat.2 tablespoons olive oil
- Sprinkle with the Italian Seasoning and toss the vegetables again.2 teaspoons Italian seasoning
- Bake for 35-45 minutes until the veggies are cooked through and start to carmelize.
- Drizzle with balsamic vinegar (optional) and serve hot.1/2 cup balsamic vinegar
Equipment
- Parchment paper or Silicon mat
- Spatula
I like using Jane’s crazy mixed up salt for spice when roasting vegetables
I’ve never heard of that – I’ll have to check it out!
I like to roast asparagus and also brussels sprouts. But I’ve never roasted veggies together. It sounds & looks yummy, I’ll have to give it a try!
I love a variety of roasted veggies but for comfort food I love potatoes, sweet potatoes, carrots, onions & celery.
I love roasting zucchini, potatoes and tomatoes together.
As I am a Pescatarian I would use Field Roast’s Vegetarian Apple & Sage Sausage, which is super yummy with a hint of sweetness from the apple in it.
My favorite vegetables to roast together in the oven is broccoli, cauliflower and potatoes with Italian seasoning and garlic powder to taste.
I like to use Mrs. Dash’s seasoning,since I have salt issues,It tastes delicious.
I like to roast bell peppers, sweet potatoes, and eggplant together.
I love roasted carrots and potatoes.