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    Home » Side-Dish and Vegetables » Oven Roasted Vegetables: A Sheet Pan Recipe

    Oven Roasted Vegetables: A Sheet Pan Recipe

    January 18, 2019 , Updated February 24, 2023 Maria 4 Comments

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    An overhead shot of the perfect side dish -Oven Roasted Veggies on a white oval tray.

    Do you want to know how to make vegetables taste good? Make this recipe for Oven Roasted Vegetables and get ready to experience an incredible taste transformation.

    This simple side dish pairs perfectly with veal scallopini , baked chicken thighs or baked codfish.

    An overhead shot of roasted brussel sprouts, mushrooms, onions and garlic served in a white oval serving tray.
    Oven Roasted Vegetables

    How can you resist the crispy exterior of oven-roasted vegetables with a creamy soft interior?

    The truth is that roasting any vegetable to the point of caramelization is what creates that irresistible sweetness.

    If you recall, this recipe for roasted root vegetables, oven-roasted broccoli fritters, and baked cabbage are just a few other examples of this taste transformation.

    The same is true for this Mediterranean Vegetable Bake. Layers of tomato, potatoes and Romano cheese are oven-baked to perfection. 

    It truly is hard to resist oven-baked vegetables when grilled to perfection. Brussels sprouts, mushrooms, shallots, and garlic are all good vegetables to roast together.

    Let’s take a look at how to roast vegetables so that you can convert picky eaters into vegetable lovers. You won’t believe how easy this is!

    Oven roasted veggies ready to be served.Ingredients

    • Brussels Sprouts. One of the best veggies to roast in the oven.
    • Mushrooms. I like to use Mini Bella mushrooms aka Italian mushrooms or brown mushrooms
    • Shallots. Milder and sweeter than the average onion.
    • Garlic. Use as little or as much as you prefer.
    • Olive oil. The use of extra virgin olive oil will make a difference.
    • Thyme. This is a personal favorite with vegetables; feel free to use any other herb available to you.
    • Salt and pepper. Always to taste… remember to use salt in moderation… your heart will thank you 🙂

    As far as kitchen accessories are concerned, you will need a sharp knife, a cutting board, and a large sheet pan. Parchment paper is optional.

    Instructions

    The first thing we are going to do is rinse the Brussels sprouts. Then, simply trim about ¼ inch from the bottom and remove the outer leaves (these are great to make a vegetable stock with).

    An overhead shot of halved Brussels sprouts on a wooden cutting board. They are one of the best oven roasted vegetables.

    Cut the Brussels sprouts in half or quarters if they are a bit larger. Remember, the smaller they are cut the more surface area to caramelize.

    Next, let’s prep the mushrooms, by cutting in quarters or sixths.

    An overhead shot of sliced mushrooms as they are prepped to get oven roasted.

    Once again, the overall size will determine how we cut them.

    As you can see in the picture below, I like to slice my shallots.

    An overhead shot of sliced shallots and a knife on a cutting board; just one of the vegetables that will get oven roasted.

    If you prefer, you can cut them in quarters.

    Finally, let’s get the garlic cleaned up. Depending on the size, I will sometimes use a whole head of garlic.

    An overhead shot of a few cloves of garlic on a wooden board, getting ready to be oven roasted.

    I like to mince my garlic when I make this oven-roasted veggies recipe. If you prefer, you can also slice them thinly.

    An overhead shot of the Brussels Sprouts, mushrooms, shallots and garlic in the process of being combined together.

    Once all of the vegetables are prepped, toss them together and combine with olive oil, salt, pepper, and herbs. Please note that this recipe yields a huge amount.

    An overhead shot of the mixed vegetables on a large sheet pan, about to be oven roasted.

    Next, spread the prepped vegetables out on a large sheet pan. Alternatively, you can combine the olive oil, herbs, and spices directly on the sheet pan.

    A few notes:

    1. Although the use of parchment paper makes clean up a lot easier, for maximum crispiness, roast the vegetables directly on the sheet pan.
    2. Use two sheet pans to spread out the vegetables. This facilitates crispy vegetables.
    3. Mushrooms release a lot of moisture. Make sure to adjust the total roasting time.

    A close up shot of caramelized Brussel sprouts on a parchment lined baking sheet.

    Preheat the oven to 325°F (160°C).

    Roast the vegetables for about 35-45 minutes or until you can easily pierce them with a knife.

    The total time will vary based on the size you cut your vegetables.

    Stir them around a couple of times while they are roasting.

    Start testing for doneness at around 35 minutes. When ready, increase the heat to 400°F (200°C) for about 10-15 minutes and notice the caramelization of the vegetables.

    A few squirts of lemon juice and you are ready to serve your sheet pan roasted vegetables!

    Look at those carmelized oven-roasted mushrooms! 

    Absolute perfection! 

    A close up of oven roasted veggies.Tips, Tricks, and Recipe Notes:

    • Use a large enough pan to spread the vegetables in a single layer.  Do not overcrowd the pan. If necessary, use a second sheet pan.
    • Increase the surface area of the vegetables by cutting them in half or quarters.  The larger the area exposed to the heat, the greater the opportunity to provide maximum flavor.
    • Stir the vegetables a few times while they are in the oven to allow the vegetables to caramelize evenly.
    • The total roasting time can vary as this will depend on the size of the cut-up vegetables. It is important to taste and adjust accordingly.
    • The use of parchment paper is optional and will make the cleanup easier. Feel free to roast the vegetables directly on the sheet pan for maximum crispiness.
    • The leftovers are great with pasta.

    Can the recipe be reduced? Yes, the recipe can easily be halved.

    Healthy Vegetable Recipes we love:

    • Parmesan Roasted Cauliflower
    • Baked Zucchini Sticks
    • Oven Roasted Garlic Potatoes
    • Garlic Brussels Sprouts
    • Oven Roasted Broccoli
    • Roasted Radishes
    • Sauteed Escarole

     

    An overhead shot of oven baked vegetables on a white oval tray.

    Recipe origins

    I have been a fan of roasting vegetables ever since I learned about the process of caramelization in a food chemistry class way back when I was in university completing my dietetics degree.

    As you probably know, caramelization is the process of browning sugar with high heat. When we apply this process to the natural sugars found in vegetables, not only does this create a brown color and a crispy exterior, but it also creates that desirable sweet and nutty flavor.

    If you are a fan of healthy vegetable side dishes, you are going to love this recipe.

    You now have the best-roasted vegetable recipe to complement any meal as it is the perfect side dish.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Oven Roasted Vegetables recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    An overhead shot of oven baked vegetables on a white oval tray.

    Oven Roasted Vegetables

    Do you know how to make vegetables taste good? Make this recipe for Oven Roasted Vegetables and get ready to experience an incredible taste transformation.
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6 servings
    Calories: 228kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 pounds brussels sprouts 908 grams, rinsed, halved or quartered
    • 24 ounces mushrooms 680 grams, halved or quartered
    • ½ pound shallots about 6 medium, sliced
    • 6 cloves garlic minced
    • 1/3 cup olive oil extra virgin
    • 3-4 sprigs thyme fresh
    • salt and pepper to taste
    • lemon wedges

    Instructions

    • Position oven rack to lower third in the oven. Preheat oven to 325°F (160°C.
    • Optional: Line a large baking sheet with parchment paper.
    • Mix all the vegetables together with olive oil, salt, pepper and herbs.
    • Place sheet pan in the oven for about 35-45 minutes. Then, increase heat to 400°F (200°C) for about 10 minutes or until vegetables are caramelized.
    • Stir the vegetables a couple of times as they are roasting.
    • Remove from oven and adjust seasonings. 
    • Optional: squirt with fresh lemon juice over the top.
    • Place on serving platter and garnish with fresh herbs and lemon wedges.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

      • Use a large enough pan in order to spread the vegetables in a single layer.  Do not overcrowd the pan.If necessary, use a second sheet pan.
      • Increase the surface area of the vegetables by cutting them in half or quarters.  The bigger the area exposed to the heat, the greater the opportunity to provide maximum flavor.
      • Stir the vegetables a few times while they are in the oven to allow to the vegetables to caramelize evenly.
      • The total roasting time can vary as this will depend on the size of the cut up vegetables. It is important to taste and adjust accordingly.
      • The use of parchment paper is optional and will make the cleanup easier. Feel free to roast the vegetables directly on the pan for maximum crispiness.
      Can the recipe be reduced? Yes, the recipe can easily be halved.
    Total yield for this recipe is 5 cups.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 228kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 1087mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1165IU | Vitamin C: 135.6mg | Calcium: 88mg | Iron: 3.3mg
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    Filed Under: Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Val

      January 22, 2019 at 6:53 pm

      5 stars
      I love the combination of these oven roasted vegetables! Thanks for sharing Maria!

      Reply
      • Maria

        January 24, 2019 at 7:08 pm

        My pleasure Val! Hope you get a chance to try the recipe 🙂

        Reply
    2. Karen (Back Road Journal)

      January 21, 2019 at 1:37 pm

      A good flavor combination and the shallots get so nice and caramelized.

      Reply
      • Maria

        January 24, 2019 at 7:04 pm

        Thanks Karen 🙂 This recipe for these oven roasted vegetables makes a big batch… I always hope for leftovers but that rarely happens. Appreciate your comment, thanks for stopping by 🙂

        Reply

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