Sheet Pan Roasted Vegetables
These sheet pan roasted vegetables are an easy, naturally gluten-free side dish made with broccoli, bell peppers, carrots, yellow squash, cherry tomatoes, purple potatoes, and red onion. Toss with oil and seasoning, roast at 400°F until golden and caramelized, and you have a versatile batch that works all week.
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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 small purple potatoes - sliced in half or quarters
- ½ red onion - sliced
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
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Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- Cut all vegetables as directed in the ingredient list. Try to keep pieces similarly sized so everything roasts evenly. Cut carrots and potatoes smaller than the other vegetables since they take longer to cook through.
- Place 1 head broccoli, 1 red bell pepper, 2 carrots, 1 yellow squash, 5 oz yellow cherry tomatoes8 oz small purple potatoesand ½ red onion in a large mixing bowl. Drizzle with 2 tablespoons avocado oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper and toss until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan. If needed, use two sheet pans.
- Sprinkle with salt and pepper before cooking.
- Roast for 25 to 35 minutes, stirring halfway through, until the vegetables are tender and the edges are starting to caramelize. Keep an eye on the broccoli and squash as they may be done before the carrots and potatoes.
Notes
- Vegetables: The mix in this recipe is a starting point. Swap in whatever you have on hand. Just keep cook times in mind, since root vegetables like sweet potatoes take longer, while zucchini and asparagus roast faster.
- Oil: Avocado oil is ideal for roasting due to its high smoke point. Olive oil works too.
- Storage: Store in an airtight container in the refrigerator for up to 4 to 5 days. Reheat in the oven or air fryer at 400°F for 5 to 8 minutes.
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
