Sheet Pan Roasted Vegetables (Oven or Grill)
Make these easy roasted vegetables in sheet pan in oven or in foil packets on the 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
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
Calories: 272kcalCarbohydrates: 37gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 268mgPotassium: 707mgFiber: 8gSugar: 4gVitamin A: 1221IUVitamin C: 51mgCalcium: 73mgIron: 3mg
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