These basic sheet pan roasted veggies are a simple and nutritious side dish, perfect for literally any meal! Whole30, Paleo, vegan, gluten-free, dairy-free.
Simple, Perfectly Cooked Veggies
This week we are going back to the basics! I sometimes find it easy to overlook simple recipes, in favor of ones that are really unique and eye-catching. But the truth is, those recipes are often quite time-consuming and impractical for people to make on a daily basis.
Plus, if I’m being honest to myself, after a long busy day, I just want to make the simplest meal possible, and go collapse on the couch. We all deserve that sometimes.
So if you are deciding between making a nutritious meal at home, and grabbing fast food on the way home, then I hope simple recipes like this help make the decision to eat healthier a little bit easier.
One big problem I have noticed with sheet pan recipes where you are cooking lots of different things, is that getting the timing right so everything is perfectly cooked, can be a real challenge.
The main trick I’ve found is that all the veggies should be roughly the same size, or you will end up with some that are still crunchy, and some that are burnt. And if there is one thing we can all agree on, it’s that no one likes burnt veggies.
Nutritious and Delicious as well!
As I mentioned above, the trick here is to keep all the veggies approximately the same size. As you can see above, there is still some variation in sizing, but I strive to keep all the sweet potatoes the same size for sure.
When it comes to cauliflower or broccoli, I find that there is a little more leeway, although I still recommend bite-sized pieces. With Brussels sprouts, I find that cutting them in half from top to bottom is the best way to slice them, so they don’t lose any leaves. Make sure to cook them all face-down though. They crisp up the best this way.
Once you chop all the veggies, you’ll want to coat them in a generous amount of olive oil or coconut oil. Top with your favorite seasonings (I really like garlic salt and freshly-ground pepper). Then toss into the oven. See, really not too challenging, right?
Can I use other veggies?
Yes, of course! I would not recommend adding leafy greens though, because they tend to roast much faster than more dense veggies, so they will burn before the other veggies finish cooking. Some other good veggies are broccoli, potatoes, radishes and carrots.
Some of my veggies burned, what did I do wrong?
It can take some trial and error to get the veggies to all cook evenly. The goal is to cut each of the different types of veggies into pieces that are nearly the same size. Otherwise some will cook faster and risk burning before the others finish cooking.
You may also enjoy:
Sheet-Pan Roasted Veggies
- 2 medium sweet potatoes for low-carb, substitute radishes for sweet potatoes
- 1/2 head cauliflower, cut into florets
- 10 oz fresh Brussels sprouts
- 2 tablespoons olive oil or melted coconut oil
- 1/2 teaspoon salt or garlic salt
- dash freshly ground pepper
- Preheat oven to 400F.
- Chop sweet potatoes into 1/2 inch cubes (12 mm). Cut cauliflower florets into bite-sized pieces. Slice Brussels sprouts into halves, from top to bottom.
- Add veggies to a bowl and sprinkle with olive or melted coconut oil. Toss to coat evenly. Add in salt and pepper and mix.
- Add the veggies to a parchment-paper lined baking sheet. Make sure all the Brussels sprouts are face-down, and that no veggies are overlapping. Place in a preheated oven for 35-40 minutes, or until the veggies brown on the bottoms and are softened to your liking.