These sheet pan roasted vegetables are the one pan side dish you’ve been waiting for.
From one pan you get three side dishes of delicious roasted vegetables!
Plus, each vegetable has it’s own topping for a beautiful finishing touch.
Carrots, brussels sprouts and potatoes are a wonderful combination of vegetables that roast together so wonderfully and are easy to prep; they make the perfect side dish!
Sometimes side dishes are a stressful part of serving a group. So, I created this one pan vegetables recipe as an easy way to share different vegetables as a roast veggies side dish to any weeknight meal or special occasion. Next time you need an easy side dish, this is the recipe to come to!
Why you’ll love these easy roasted vegetables
- All of the vegetables are roasted as as single layer on one large baking sheet which makes for easy cleanup!
- You only need the simplest ingredients and seasonings to make this recipe.
- Serve this as a side dish to any favourite protein like chicken breast, beef or with turkey dinner.
- The vegetables are all cut into similar sizes allow them to roast perfectly in the same amount of time.
Sheet pan roasted vegetables are my favorite side dish, especially in the cooler months they’re my go-to recipe. And with this recipe, each vegetable is roasted simply with olive oil, salt, pepper and garlic then paired with a complimentary topping.
Ingredients needed to make these easy side dishes
Carrots: a classic root vegetable that’s delicious when roasted.
Brussels sprouts: brussels sprouts are one of the best vegetables to roast, especially when topped with crispy pancetta or bacon too!
Potatoes: a classic side dish vegetable, roasted to perfection
Olive oil: a little olive oil goes a long way for the best results in bringing out the flavours of the roast vegetables.
Seasonings: kosher salt or sea salt, black pepper and garlic powder are all you need to season the vegetables for roasting.
Toppings: toasted almonds, pancetta or bacon and fresh herbs like sage are the best toppings for these oven-roasted vegetables.
Step by step process for the roasted vegetable recipe
For the vegetables –
Step 1: Pre-heat oven to 400F.
Step 2: Layer a large baking sheet pan with parchment paper.
Step 3: Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
Step 4: Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables. Toss the vegetables in each of their sections on the sheet pan.
Step 5: Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.
For the toppings –
Step 1: Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
Step 2: Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
Step 3: Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.
Step 4: To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!
Expert tips for this easy sheet pan recipe
- Make all of the vegetables toppings ahead of time. Or, for a simpler weeknight meal just omit the toppings and enjoy the roasted vegetable side dishes on their own!
- These sheet pan roasted vegetables are perfect for Thanksgiving or other festive occasions! You can bet guests will like at least one if not more of the vegetables so there’s something for everyone’s taste.
- Meal prep these vegetables for the week ahead! Store in the fridge for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.
- Make sure you spread the vegetables in an even layer on a large sheet pan. If needed, you could use two smaller pans, just try to bake the roasted veggies on the same rack in the oven.
FAQ
What if I don’t like one of the vegetables?
If you’re going to substitute any of the vegetables, make sure they have a similar cooking time and are cut in similar one-inch bite-sized pieces. Some delicious substitutes for the vegetables – beets or butternut squash for carrots / sweet potatoes for potatoes. Alternatively, if you choose to roast just two of your favourite vegetables of the three, make sure to double up on one of them.
Do I need to use the toppings?
The toppings are a great way to add an extra flavour punch to this recipe! You can absolutely prep the toppings ahead of time or while the vegetables are roasting. Alternatively, you can serve the vegetables roasted as-is and just add an extra pinch of salt and pepper when the vegetables come out of the oven.
Storage
Store in the fridge in an airtight container for up to 3-4 days as a healthy side dish to take as a part of lunch or reheat at a low oven temperature to add to dinner.
More delicious side dish recipes to love from the blog
Sweet Potato & Cheddar Drop Biscuits
Easy Sheet Pan Roasted Vegetables (3 side dishes!)
Equipment
- large baking sheet, small frying pan
Ingredients
Roasted Vegetables
- 1 1/2 lb brussels sprouts, halved about 3 cups
- 1 lb carrots, cut into 1 inch circles about 3-4 large carrots
- 1 1/2 lb creamer potatoes, halved about 5 cups
- 4 1/2 tbsp extra virgin olive oil
- 3/4 tsp kosher or sea salt
- 3/4 tsp ground pepper
- 3/4 tsp garlic powder
Toppings
- 1/3 cup sliced or chopped almonds
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 12 sage leaves
- 4 thick slices of pancetta or bacon
Instructions
Vegetabales
- Pre-heat oven to 400F.
- Layer a large baking sheet pan with parchment paper.
- Slice carrots into 1 inch circles. Cut brussels sprouts and potatoes in half.
- Place potatoes in the middle of the sheet pan. Then place the carrots on one side of the sheet pan and brussels sprouts to the other side. Drizzle the olive oil over all of the vegetables evenly. Then, sprinkle the coarse salt, pepper and garlic powder evenly over all of the vegetables. Toss the vegetables in each of their sections on the sheet pan.
- Place the sheet pan on middle rack in oven and bake for 35 to 40 minutes, tossing halfway through.
Toppings
- Heat the small frying pan to medium heat and add the sliced almonds. Cook stirring often until lightly browned and toasted, about 5-8 minutes. Set aside in a bowl.
- Heat the small frying pan to medium heat and add 1 tbsp butter and 1 tbsp extra virgin olive oil. When the butter starts to bubble, add the sage leaves and allow to crisp; about 3 minutes or so. Remove the leaves with a slotted spoon to drain on paper towel. Wipe the remaining oil and butter out of the pan.
- Lastly, chop the pancetta or bacon into cubes or strips and add to the small frying pan. Cook for 7-10 minutes until golden brown and crispy. Using a slotted spoon, remove the cooked pancetta cubes on a plate layered with a paper towel.
To Serve Vegetables
- To serve, put each of the vegetables in their own serving bowl or on their own serving platter. Then, top the carrots with the toasted almonds; the brussels sprouts with the crispy pancetta or bacon; and, crumble the crispy sage over the potatoes!
Leave a Reply