Sheet Pan Roasted Vegetables
An easy, gluten-free sheet pan side dish that’s perfect for entertaining or prepping ahead. Roast your favorite vegetables until golden and caramelized — no fuss, minimal cleanup, and endlessly adaptable.
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Ingredients
- 1 head broccoli - cut into florets
- 1 red bell pepper - sliced
- 2 carrots - cut into coins
- 1 yellow squash - cut into coins
- 5 oz yellow cherry tomatoes
- 8 oz purple potatoes - sliced in half or quarters
- 1/2 red onion - sliced
- 2 tablespoons avocado oil - or coconut oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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Instructions
- Preheat oven to 350F. Line a large baking sheet with aluminum foil or parchment paper.
- Cut all of your vegetables.
- Place vegetables in a large mixing bowl. Mix with oil making sure all of the vegetables are covered. Add additional oil if necessary.
- Spread out vegetables on your baking sheet so that they are in a single layer. Some overlapping is okay.
- Sprinkle with salt and pepper before cooking.
- Bake for 35-45 minutes, mixing every 15 minutes or so, until all of the vegetables are cooked through.
Notes
You want to cut vegetables like carrots or potatoes small enough that they cook in the same amount of time as other vegetables.
Nutrition
Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Sodium: 333mg | Potassium: 559mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3535IU | Vitamin C: 99.6mg | Calcium: 51mg | Iron: 1.1mg
