I’ve been making sheet pan oven-roasted vegetables lately and they’re so flavorful! They’re a delicious side dish for dinner or serve them over your favorite rice mix as a meal. Sweet onions come out nice and caramelized and I’ve even been able to get my kids to eat zucchini this way.

I’ve always grilled veggies but found this method to be easier and faster. It also leaves more room on my grill for chicken or corn on the cob -yum!

Related: Looking for more healthy recipe ideas? Check out a few more of our Vegetarian Recipes.

You can roast many different types of vegetables in the oven from mushrooms to carrots. I have picky eaters so I usually roast potatoes, stop light peppers, zucchini, and sweet onions.

This recipe is not really a recipe but more of a guide. Below will give you an idea of how many veggies to cut up, the size, seasoning, and baking time. Feel free to mix it up by using different veggies or maybe adding spices your family loves.

Tips on Making the Best Sheet Pan Oven-Roasted Vegetables

1. Cut up enough vegetables to fill a large sheet pan. I’ve found that they go fast!
2. Root vegetables will take longer to cook than softer vegetables like zucchini or cherry tomatoes. Use separate cookie sheets if you have a lot of one type so you can pull them out of the oven earlier if needed and leave denser vegetables in longer. Here I didn’t have a ton of zucchini so I just cut them into larger pieces and baked everything together.
3. Line your baking sheet with parchment paper for easy clean-up.