Easy Sheet Pan Veggies

If you don’t know what to cook and don’t feel like cooking, sheet pan is your method. A very easy way to cook produce. Give them a good drizzle of infused oil, season up with a spice mix of your choice and top it on your favorite grain, salad or noodle.

Benefits of sheet pan method

• Convenience: Using a sheet pan allows you to cook both potatoes and broccoli at the same time, saving you time and effort.
• Even cooking: The large surface area of the sheet pan ensures that the potatoes and broccoli cook evenly, resulting in perfectly roasted vegetables.
• Crispy texture: The sheet pan method allows the potatoes to get crispy on the outside while remaining tender on the inside.
• Minimal cleanup: Since everything is cooked on a single sheet pan, cleanup is a breeze. Just remove the pan from the oven and wash it, eliminating the need for multiple pots and pans.
• Versatility: You can easily customize this recipe by adding different seasonings or spices to the potatoes and broccoli, allowing you to create a variety of flavors to suit your taste preferences.
• Healthy option: Potatoes and broccoli are both nutritious vegetables, and roasting them on a sheet pan helps retain their natural flavors and nutrients.
• Perfect for meal prep: This method is great for meal prepping as you can easily make a large batch of roasted potatoes and broccoli to enjoy throughout the week.
• Crowd-pleaser: The combination of crispy potatoes and roasted broccoli is a crowd-pleasing side dish that pairs well with a variety of main courses.

Overall, the sheet pan method for cooking potatoes and broccoli is a convenient, efficient, and delicious way to enjoy these vegetables.

Ingredients

• Marble potatoes: These are small, round potatoes with a creamy texture and a slightly sweet flavor. They are perfect for roasting as they hold their shape well.
• Olive oil: This is a healthy fat that adds flavor and helps to crisp up the potatoes and broccoli when roasted. It also helps to prevent sticking on the sheet pan.
• Seasonings: You can use a variety of seasonings to add flavor to your roasted potatoes and broccoli. Some popular options include salt, pepper, garlic powder, paprika, and herbs like rosemary or thyme.
• Broccoli: Broccoli is a nutritious vegetable that is rich in vitamins, minerals, and fiber. When roasted, it develops a slightly crispy texture and a delicious, slightly caramelized flavor.
• Vegan Caesar dressing: This is a creamy dressing made without any animal products, typically using ingredients like plant-based mayonnaise, lemon juice, garlic, and capers. It adds a tangy and savory flavor to the roasted vegetables and can be drizzled on top before serving.

See recipe card for quantities.

Instructions

Feel free to top your sheet pan veggies on your favorite grain, salad or noodle.

Hint: One of the key tips for sheet pan cooking is to ensure all your ingredients are cut to a similar size to ensure even cooking. Also, make sure to space out your ingredients so they can roast properly instead of steaming. Always preheat your oven and the sheet pan before adding your ingredients. This will help to cook the food evenly and give it a nice sear.

Substitutions

For broccoli, you can substitute with other vegetables such as cauliflower, Brussels sprouts, or asparagus. These all have a similar texture and will roast well in the oven. 

For potatoes, you can substitute with other root vegetables such as sweet potatoes, carrots, or parsnips. These will also roast well and have a similar texture to potatoes. 

Remember, the key to successful sheet pan cooking is to cut all your ingredients to a similar size for even cooking.

Variations

• Mediterranean Veggie Roast: Toss together bell peppers, zucchini, red onion, cherry tomatoes, and whole garlic cloves with olive oil, balsamic vinegar, and a mix of Mediterranean herbs like oregano, thyme, and rosemary.
• Asian-Inspired Veggie Roast: Combine broccoli, bell peppers, snap peas, and carrots with a glaze made from soy sauce, sesame oil, honey, and ginger.
• Root Vegetable Medley: Mix together sweet potatoes, carrots, parsnips, and beets with olive oil, rosemary, thyme, and a touch of honey.
• Spicy Southwestern Roast: Toss together bell peppers, onions, corn, and black beans with olive oil, chili powder, cumin, and lime juice.
• Autumn Harvest Roast: Combine Brussels sprouts, butternut squash, apples, and red onion with olive oil, maple syrup, and a sprinkle of cinnamon.

Remember to preheat your oven and sheet pan, and cut all your veggies to a similar size for even cooking. Enjoy experimenting with different combinations of vegetables and seasonings!

Equipment

For sheet pan cooking, you'll need the following equipment:

• Sheet Pan: A sturdy, heavy-duty sheet pan is essential. Look for one that's at least 18 by 13 inches with a 1-inch rim to prevent juices from spilling over. Avoid thin pans as they can warp in the oven.
• Parchment Paper or Silicone Baking Mat: These can help prevent food from sticking to the pan and make cleanup easier.
• Sharp Knife: A good knife is important for cutting ingredients into even sizes for uniform cooking.
• Cutting Board: You'll need a solid cutting board for prepping your ingredients.
• Mixing Bowl: A large bowl is useful for tossing your ingredients with oil and seasonings before spreading them on the pan.
• Spatula or Tongs: These tools can help you turn and move the ingredients around on the pan for even roasting.
• Oven Mitts: Protect your hands when handling the hot sheet pan.

Remember, the key to successful sheet pan cooking is to cut all your ingredients to a similar size for even cooking, and to preheat your oven and sheet pan.

Storage

After your sheet pan veggies have cooled, you can store them in an airtight container in the refrigerator. They should last for about 3-5 days.

To reheat, you can either microwave them or heat them in the oven. If using the oven, spread the veggies out on a sheet pan and heat at 350°F until warmed through, about 10-15 minutes.

You can also freeze sheet pan veggies. Once cooled, spread them out on a sheet pan and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, cook them straight from frozen in the oven at 350°F until heated through.

FAQ

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Easy Sheet Pan Veggie

One of the key tips for sheet pan cooking is to ensure all your ingredients are cut to a similar size to ensure even cooking. Also, make sure to space out your ingredients so they can roast properly instead of steaming. Always preheat your oven and the sheet pan before adding your ingredients. This will help to cook the food evenly and give it a nice sear.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course, Side Dish

Cuisine American, Mediterranean

Servings 4

Ingredients

  

• - 1 pound marble potatoes halved
• - 1 head of broccoli cut into florets
• - 2 tablespoons olive oil
• - Salt and pepper to taste
• - 1 cup quinoa
• - 2 cups vegetable broth or water
• - Vegan Caesar sauce see recipe below
• For the Vegan Caesar Sauce:
• - ½ cup raw cashews soaked in water for at least 2 hours
• - 2 tablespoons lemon juice
• - 2 tablespoons nutritional yeast
• - 1 tablespoon Dijon mustard
• - 1 clove garlic minced
• - ¼ cup water
• - Salt and pepper to taste

Instructions

 

• Preheat your oven to 425°F (220°C). Place a sheet pan in the oven to preheat as well.
• In a large bowl, toss the halved marble potatoes and broccoli florets with olive oil, salt, and pepper until well coated.
• Carefully remove the hot sheet pan from the oven and spread the potatoes and broccoli in a single layer. Return the pan to the oven and roast for about 20-25 minutes, or until the potatoes are golden and crispy and the broccoli is tender.
• While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork.
• To make the vegan Caesar sauce, drain and rinse the soaked cashews. In a blender or food processor, combine the soaked cashews, lemon juice, nutritional yeast, Dijon mustard, minced garlic, water, salt, and pepper. Blend until smooth and creamy.
• To serve, divide the cooked quinoa among plates or bowls. Top with the roasted marble potatoes and broccoli. Drizzle the vegan Caesar sauce over the vegetables. Enjoy!
• Note: You can customize this recipe by adding other roasted vegetables or toppings of your choice. Feel free to adjust the seasonings and quantities to suit your taste preferences.

Keyword brocolli, marble potatoes, sheet pan cooking, sheet pan dinner

Food Safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.