Are you stuck in a veggie rut? Always on the lookout for easy, yet healthy sides? Try these 4 roasted sheet pan veggie recipes. So simple to prep and easy to eat!
Wanting a full sheet pan meal? Be on the look out for the “Make it a meal” sections before each recipe. These easy protein additions will make putting together an easy, weeknight meal a breeze!
Roasted Broccoli, Mushrooms and Onions
During the summer months, when we grill, this veggie combo always gets thrown into a grill basket and cooked on the charcoal grill. But in the cooler months, we put it on a sheet pan and pop it in the oven such a delicious side dish that is always a crowd pleaser.
Make it a meal: Throw some chicken cut into bite-sized pieces and seasoned with salt and pepper into the mix before baking. Bake until chicken is cooked through.
Line a baking sheet with aluminum foil. Scatter vegetables over pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss everything to combine with your hands.
Bake at 375 degrees for 15-20 minutes or until veggies are tender.
Ingredients
Directions
Line a baking sheet with aluminum foil. Scatter vegetables over pan. Drizzle with olive oil. Sprinkle with salt and pepper. Toss everything to combine with your hands.
Bake at 375 degrees for 15-20 minutes or until veggies are tender.
Roasted Root Vegetables
This side feels especially “fall” to me. It’s rustic and beautiful and a favorite at my house.
Make it a meal: Lay 8 Italian chicken sausages over the top of the vegetables before baking.
Line 2 baking sheets with aluminum foil. Spread vegetables evenly over sheets. Drizzle vegetables with olive oil and sprinkle seasoning over top. Toss everything with your hands to combine.
Bake in a 375 degree oven for 30-40 minutes or until tender.
Ingredients
Directions
Line 2 baking sheets with aluminum foil. Spread vegetables evenly over sheets. Drizzle vegetables with olive oil and sprinkle seasoning over top. Toss everything with your hands to combine.
Bake in a 375 degree oven for 30-40 minutes or until tender.
Roasted Cauliflower and Radishes
I like incorporating veggies that are often forgotten about in our weekly dinners…and radishes definitely make that list. I am not a fan of raw radishes, but once they are roasted, they are much more mellow and really tasty. Also, I find the colors in this combo absolutely stunning. Try it tonight!
Make it a meal: The last 10-12 minutes, add salmon rubbed with oil and sprinkled with salt and pepper to the pan and cook until medium.
Line baking sheet with aluminum foil. Spread vegetables evenly over sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything to coat.
Bake at 375 degrees for 15-20 minutes or until vegetables are tender.
Ingredients
Directions
Line baking sheet with aluminum foil. Spread vegetables evenly over sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything to coat.
Bake at 375 degrees for 15-20 minutes or until vegetables are tender.
Roasted Tomatoes and Green Beans
There is something about roasted tomatoes that feels fancy to me. It’s probably because I saw Ina Garten do it once or something. And she’s one of my favorites, so there you have it!
Make it a meal: Double the dressing and using half, marinate 4 chicken breasts for an hour. Remove the chicken breasts (discarding the marinade) and roast them for 30 minutes (or until cooked) in the same oven as the veggies.
Place everything except for tomatoes and green beans in a Ziplock baggie and mix well. Add tomatoes and beans and marinate for 1 hour.
Remove veggies from bag and spread evenly on a baking sheet lined with aluminum foil. Discard rest of marinade.
Roast at 375 degrees for 15-20 minutes or until vegetables are tender.
Ingredients
Directions
Place everything except for tomatoes and green beans in a Ziplock baggie and mix well. Add tomatoes and beans and marinate for 1 hour.
Remove veggies from bag and spread evenly on a baking sheet lined with aluminum foil. Discard rest of marinade.
Roast at 375 degrees for 15-20 minutes or until vegetables are tender.
Enjoy your easy sides!
-Brittany
