Go Back Email Link
+ servings
Sheet Pan Roasted Vegetables on a serving platter.
Print Add to Collection

Sheet Pan Roasted Vegetables

These delicious veggies are sprinkled with Italian seasoning and oven-roasted. A little bit of balsamic vinegar on top and you have a super simple and totally delicious side dish.
Course Side Dish
Cuisine American
Keyword Sheet Pan Roasted Vegetables, Sheet Pan Roasted Veggies
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Author Ang Paris

Equipment

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
  • ½ 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.
    ½ cup balsamic vinegar