Sides · Global
Sheet-Pan Roasted Vegetables
One tray, lots of colour... just give the veg some elbow room, okay?
- Hands-on
- 20 min
- Hands-off
- 45 min
- Oven preheat
- 15 min
- Total
- 1 h 5 min
- Makes
- 12 servings
- Serves
- 12
Total = about 20 min active (chopping and tossing; the second batch gets tossed while the sweet potatoes roast) + 45 min roasting (30 + about 15). The active time is our estimate. Preheating overlaps prep.
Oven 220 °C · 200 °C fan (425 °F)
Pan sturdy rimmed baking tray, lined with foil (use two if one gets crowded) (US: sturdy rimmed sheet pan, lined with foil (use two if one gets crowded))
- easy
- vegan
- vegetarian
- gluten-free
- dairy-free
- one-pan
- kid-friendly
- meal-prep
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? For a bigger batch use more trays, not a fuller one: every piece needs to sit in a single layer. Roasting time also depends on how big you cut the pieces. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 1 or 2 sturdy rimmed baking trays · aluminum foil · large mixing bowl · chopping board and knife · oven gloves · spatula
Contains: none of the 9 major allergens in the listed ingredients
Method
Heat the oven
Heat the oven to 220°C (200°C fan, 425°F) and line a sturdy rimmed baking tray with foil.
Season the sweet potatoes
In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Italian seasoning, and some salt and pepper until every piece is coated.
Roast the sweet potatoes first
Spread the sweet potatoes on the tray in a single layer and roast for about 30 minutes, then stir them.
Ready when: About 30 minutes have passed and the cubes have been stirred; they finish cooking with the other vegetables.
Toss the rest
Meanwhile, put the onion, pepper, broccoli, yellow squash, zucchini and mushrooms in the same bowl with the garlic and the remaining 1 tbsp oil, 1 tbsp vinegar and 1 tsp Italian seasoning. Season with salt and pepper and toss well.
Roast everything together
Add the vegetables to the tray in a single layer with a little space between the pieces; if it's crowded, spread them over a second foil-lined tray. Roast 10 to 15 minutes more, until everything is tender. Serve straight away.
Ready when: All the vegetables are tender when pierced with a fork, and browned where they touch the tray.
Otto tried this firstOtto piles everything onto one small tray, and the veg steams instead of browning. Spreading it over two trays fixes it.
Swaps
- Instead of the vegetable mix: other vegetables you have, such as carrots, potatoes, turnips or winter squash Cut them into even pieces so they cook at the same rate.
- Instead of dried Italian seasoning: dried thyme, basil or rosemary
- Instead of olive oil: a neutral oil such as canola or vegetable oil
Make ahead, store & reheat
- Storage
- Cool the leftovers and put them in the fridge within 1 to 2 hours. Eat them within 2 days (48 hours).
- Reheat
- Reheat until steaming hot all the way through, stirring once or twice. Reheat leftovers only once.
If something goes wrong
- Pale, soggy vegetables
The tray was crowded, so they steamed. Spread them in a single layer with space between, using two trays if needed. - Uneven browning, oil pooling
A thin tray warped in the heat. Use a sturdy rimmed tray. - Some pieces still hard when others are done
Cut everything into even pieces; bigger pieces need longer, so give the tray a few more minutes and check again.
Good to know
- Use a sturdy rimmed tray. Thin ones can warp in a hot oven, which makes the oil pool and the veg brown unevenly.
- Tossing in a bowl, not on the tray, coats every piece evenly.
- Wait to stir until the undersides have browned. Moving the veg too early stops the browning.
- Lining the tray with foil makes cleanup easier.
Safety
- The oven, the tray and the hot air that rushes out are all hot enough to burn. Use dry oven gloves, open the door and step back for a moment, and set the hot tray on a heatproof surface.
- Raw sweet potatoes are hard and can roll, so a knife can slip. Grown-ups should do the chopping, and kids can help with the tossing.
- Seasoning blends and balsamic vinegar can contain added ingredients; check the labels if you cook for someone with allergies or intolerances.