This sheet pan dinner has all the best in one pan-roasted golden and tender vegetables packed with nutrients and tossed in an incredibly flavorful marinade. This simple nourishing vegan meal is full of depth flavor and is one the whole family will enjoy (and not only vegans!).
Try more hearty vegetable meals like Red Lentil Soup, Vegan Chili Recipe, Butternut Squash Broccoli Casserole, black bean Sweet Potato Tacos.
Sheet Pan Vegetable Dinner Video
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Ingredients
- Spices - if you don’t have an Italian seasoning mix you can use individual dried herbs such as basil, oregano, thyme, parsley, or rosemary. If you have at least one of them this is a good start.
- Vegetables - use your favorites but as a base, I’d for sure recommend using baby potatoes (or fingerlings, baby red potatoes, baby Yukon golds, or purple potatoes) and then adding other vegetables such as carrots, pumpkin, butternut squash, Brussels sprouts (add these together with potatoes), cauliflower, peas, beetroot, red onion, mushrooms, chunks of eggplants, zucchini. Tofu is another favorite addition of mine.
📋 You can find the full ingredient list in the Recipe Card below the article.
Tips
- I like my onions crispy so that is the reason I add them in the last step. But feel free to add them in earlier, along with peppers or potatoes even, so they will be soft and watery once done.
- Serve this with any cooked grains such as rice, quinoa, cauliflower rice.
- For even faster and easier cooking split the vegetables that go at different times between two sheet pans.
Storing, Freezing And Make Ahead Tips
- Make-ahead - vegetables can be cut up to 2 days in advance. Store in an airtight container in the fridge. I don’t recommend cutting the potatoes in advance but if you do, store them in cold water, covered, in the fridge. This will keep them fresh and prevent browning.
- Mix the marinade ingredients and store them covered for up to 3 days in the fridge.
- In case you have any leftovers, place the veggies in an airtight container for about 3 days. Reheat in the oven at 400 F for 10 minutes. I do not recommend microwave for this as the veggies will become soggy.
- Freezing is not recommended as the veggies will not remain crispy and most likely become soggy after reheating.
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Recipe Card
Sheet Pan Roasted Vegetables (Oven or Grill)
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INGREDIENTS
Sheet Pan Dinner Ingredients
- 4 baby bell peppers, cut in half
- 1 lb baby potatoes, cut in half
- 1 small yellow or red onion, cubed 2 inches or larger
- ½ lb asparagus
- 1 15 oz can chickpeas
Marinade
- 4 tablespoon olive oil
- 1 ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin powder
- Salt and pepper to taste
- ¼ teaspoon cajun spice
- ½ teaspoon smoked paprika
- Parsley for serving
INSTRUCTIONS
- Preheat oven to 425 F.
- Prepare the marinade. Combine all the marinade ingredients in a large bowl.4 tablespoon olive oil, 1 ½ teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon cumin powder, Salt and pepper to taste, ¼ teaspoon cajun spice, ½ teaspoon smoked paprika
- Add potatoes and toss until they are fully covered in the dressing. Reserve the remaining dressing. Lay the potatoes on a sheet pan lined with parchment paper or foil, and bake for 10 minutes.1 lb baby potatoes
- In the bowl with dressing, toss baby bell peppers and asparagus, onions until covered in the marinade.4 baby bell peppers, ½ lb asparagus, 1 small yellow or red onion
- At 10 minute mark, throw in the peppers and bake along with potatoes for another 20 minutes. After that, continue with asparagus, onion, and chickpeas and bake for 10 minutes or until veggies are fork-tender and chickpeas golden brown. Serve with freshly chopped parsley or cilantro and ranch dressing on top.1 15 oz can chickpeas, Parsley for serving
VIDEO
NOTES
- Make-ahead - vegetables can be cut up to 2 days in advance. Store in an airtight container in the fridge. I don’t recommend cutting the potatoes in advance but if you do, store them in cold water, covered, in the fridge. This will keep them fresh and prevent browning.
- Mix the marinade ingredients and store them covered for up to 3 days in the fridge.
- In case you have any leftovers, place the veggies in an airtight container for about 3 days. Reheat in the oven at 400 F for 10 minutes. I do not recommend microwave for this as the veggies will become soggy.
- Freezing is not recommended as the veggies will not remain crispy and most likely become soggy after reheating.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step By Step Photos
- Preheat oven to 425 F. Prepare the marinade. Combine all the marinade ingredients in a large mixing bowl.
- Add potatoes and toss until they are fully covered in the dressing. Reserve the remaining dressing.
- Lay the potatoes on a sheet pan lined with parchment paper or foil, and bake for 10 minutes.
- In the bowl with remaining dressing, toss baby bell peppers and asparagus, onions until covered in the marinade. I like to keep them separately.
- At 10 minute mark, throw in the peppers and bake along with potatoes for another 20 minutes.
- After that, continue with asparagus, onion, and chickpeas and bake for 10 minutes or until veggies are fork-tender and chickpeas golden brown.
- Serve with freshly chopped parsley or cilantro and vegan dressing of choice or ranch dressing (non-vegan) on top.
Grilling Instructions
- Toss the veggies in the marinade. Cut 3-4 sheets of aluminum foil. I recommend baking potatoes separately from the rest of the ingredients. Wrap potatoes in foil (you can make multiple foil packets).
- Place the packets on the grill or over the coals of a fire. Cook for 30-45 minutes or until potatoes are fork tender. Asparagus, and peppers will cook fast and these can go in during last 15-20 minutes.
FAQ
If you don’t have a sheet pan you can use aluminimum foil or parchment paper instead. Cover the entire oven rack with foil/parchment paper and spread out the veggies as instructed in the recipe. Or you can also bake the vegetables in separate baking dishes but it is better to keep them separated from each other to prevent them beign soggy after baking.
Sheet pan dinners are safe to consume if all the vegetables are washed thoroughly before baking. If you want to add meat to your sheet pan dinner meal it is best to do it separately in batches.
This vegan sheet pan dinner was inspired by Crowded Kitchen.
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Linda
Could not read recipe for the Bob Steele. Dealer ad. And could not make it go away!
Julia | The Yummy Bowl
thanks for mentioning this, what you could do next time: 1. report the add 2. click on print recipe and you get the whole recipe card with just instructions, ingredients and no adds.
Julia
A delicious sheet pan dinner in one pan!