Sheet Pan Vegetables

Oven roasted vegetables

Photo by Ella Olsson on

This dish is perfect for anyone who is not in the mood to cook after a long day of sitting behind a desk. These veggies can be eaten alone, or as a side dish to your favourite protein mains.

Pro tip: Use the leftovers the next day to make a nice salad by just adding some mayo and paprika.


1 tin of chickpeas

2 carrots

1 handful of green beans

1 medium sized sweet potato

½ of a small butternut

1 onion

4 baby marrows


Preheat the oven to 180°C or 9 on a gas oven

Spray your oven tray with Cook n Bake or any non-stick equivalent

Slice and dice your veggies the way you like to eat them

I suggest washing the veggies well and keeping the skins on, this adds some depth to the flavour and the skins are packed with nutrients and fibre

Drizzle the veggies with olive oil, and season with salt, pepper and paprika. You can also add on some thyme or rosemary, although I know not a lot of people aren’t fans (especially in my family)

Bake the veggies in the oven for 45 minutes until they are nicely browned on top.

You may need to stir them after 20 minutes to ensure an even bake

Serve hot, my broccoli puree goes great with these vegetables!

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