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Roasted sheet pan veggies

Prep Time:

15 mins

Cook Time:

45 mins


4 Servings


About the Recipe

Roasted Veggies are one of my favourites! A full sheet pan can serve 4-6 people, or be an easy meal prep idea. These also freeze well. I love using these as a topping for pasta, baked potatoes, rice or just on their own. You can use any veggies you like! Other ideas are broccoli, butternut squash, acorn squash, yellow peppers ect.


  • sliced red pepper

  • 2 cups cauliflower florets (thawed, if you are using frozen)

  • 3 carrots, peeled and thinly sliced

  • sweet potato, cubed

  • 1 medium zucchini, sliced in rounds

  • 10 brussel sprouts, halved

  • 1/4 tsp salt

  • pepper

  • 2 TBSP Avocado oil.


Step 1

Preheat oven to 400 degrees F. Arrange sliced veggies in a single layer on a sheet pan lined with parchment paper. Sprinkle with salt and pepper and drizzle with oil. Toss gently to coat.

Step 2

Bake for 30 mins, flip gently and return to the oven for 15 minutes, or until caulflower and brussel sprouts are tender.

Step 3

Serve over pasta with parm cheese, or as a side dish. These also freeze well!

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