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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 minutes
Cook Time 35 minutes minutes
Total Time 45 minutes minutes
Servings 3
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
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