Everything you need to know about roasting vegetables

If you think you don’t like vegetables, or you have a picky eater at home – you probably just haven’t tried them roasted. While boiling or steaming can leave veggies on the bland and soggy side, high heat transforms them completely.

Roasting caramelizes their natural sugars, turning simple roots and greens into crispy, savory treats. Whether you want to upgrade your weeknight dinners, prep healthier meals, or impress your guests, mastering the simple art of roasting is the easiest way to make vegetables the best part of your plate. This method will turn even your picky eaters into a veggie fans.

Cutting vegetables for roasting

Root Vegetables 

What is considered a root vegetable? Potatoes, sweet potatoes, carrots, parsnips, and beets. You can also treat hard shelled squash the same way, think butternut squash. They are typically grown in the ground and harder vegetables.

How to prep them: Dice them into uniform, smaller pieces to ensure consistent cooking.

Cruciferous Vegetables 

What is considered a Cruciferous vegetable? Broccoli, cauliflower, Brussels sprouts, and cabbage.

How to prep them: For broccoli and cauliflower, cut their tops into smaller florets, of similar size. Depending on the size of the Brussels sprouts, they can either be roasted whole, or cut lengthways, and roasted cut side down. 

High-Moisture Vegetables

What is considered a high-moisture vegetable? Bell peppers, zucchini, yellow squash, eggplant, mushrooms and cherry tomatoes.

How to prep them: Arrange in a single layer, well spaced, to allow water to evaporate as this will prevent them from steaming vs. roasting.

Aromatics

What is considered an aromatic? White, yellow and red onion, shallots, leeks, and whole garlic cloves.

How to prep them: Peel away the onions papery skins. Cut onions into large chunks, do not separate the layers. Cuts leeks into thick rounds, keeping them circles in tact. Leave the paper skin on your garlic.  

What is the secret to roasting vegetables?

The fundamental secret to roasting vegetables is a combination of high heat, the right amount of oil and lots of space.

High Temperature: Roast at 400F to 425F. 

Lots of Space: Leave clear space between each vegetable piece on the baking sheet. 

Oil: You need enough oil and the right kind of oil. Make sure to use a high-smoke point oil and completely coat each vegetable piece. A good rule is roughly 1-2 tablespoons of oil per pound of vegetables. 

Is it better to roast veggies at 400F or 425F?

The goal of roasting vegetables is crispy edges and tender centres. For general vegetable roasting, 425F is the ideal choice to achieve this. 

The high heat triggers the natural sugars browning on squash and carrots, and creates crispy edges on vegetables like broccoli and cauliflower. 

On the other hand, 400F is a safer choice for more delicate items and denser root vegetables that require more time to cook through without burning. Think peppers or sweet potatoes. This slightly lower temperature also works best if your oven runs hot. 

How I like to make roasted vegetables

Roasting vegetables is one of my year-round favorite ways to cook them. They can make a hearty side dish or be a part of a one sheet pan dinner. There versatility can be seen in my recipes for:

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Check out this recipe

Roasted Cauliflower with Orange Tahini (side dish)

This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!

Check out this recipe

Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Check out this recipe

Sage Roasted Potatoes

Crispy on the outside and tender in the middle, these Sage Roasted Potatoes are a delicious side dish perfect for any meal!

Check out this recipe

Tips & tricks for roasting

Roasting vegetables is incredibly simple – but it does require a few rules of thumb. My tried and tested steps below will ensure your veggies come out with perfetly crisp edges and tender centres, which is always the goal when roasting!

Oven and equipment

Preheat the oven: Roast at a high heat, typically between 400F and 450F. High heat quickly evaporates surface moisture to crisp up the edges while cooking the inside until they are tender. 

Use a dark pan: Food browns faster on older, dark-coated or seasoned baking sheets because they absorb and radiate heat much more effectively than shiny, light-colored pans. Even if using parchment paper, the pan does make a difference.

Preparation: washing, cutting and spacing

Dry thoroughly: Moisture is the enemy of a good roast. After washing your vegetables, pat them completely dry with a paper towel. Excess surface water will create steam, essentially steaming the v eggies instead of roasting them.

Even pieces: Chop your vegetables into equal-sized pieces. This ensures they all cook at the same rate, avoiding a mix of burnt and undercooked pieces. 

Maximize surface area: When cutting, try to create flat edges (like slicing Brussels sprouts or potatoes in half). Place those flat sides directly face-down on the baking sheet for maximum contact with the heat. 

Give them space: Do not overcrowd the pan. Arrange your veggies in a single, spaced layer with at least a little breathing room between pieces. If they are piled on top of each other, they will trap steam and turn mushy. Use multiple pans if necessary.

Seasoning and sheet pan placement

Coat, don’t drown: Toss your vegetables in a bowl with oil before spreading them on the pan to ensure every surface is lightly coated. Use an oil with a high smoke point, like Avocado Oil or olive oil, avoid extra-virgin olive oil, which can smoke at high heat. 

Group: Different vegetables have different cooking times. To bake everything evenly on a single pan, you can either group similar items together, and roast on separate baking sheets, or stagger them. Group the following:

• Asparagus, green beans
• Zucchini, bell peppers, cherry tomatoes, mushrooms
• Carrots, potatoes, sweet potatoes, butternut squash, beets

Stagger them: Add them to the pan in stages – starting with your root vegetables first, as they will take the longest, then adding the softer veggies later during the roasting time.

What seasoning is good for roast vegetables?

The holy trinity of seasoning is olive oil, salt and black pepper. It’s simply perfect as is, but also serves as the foundation to let your imagination run wild!

• Always use a high smoke-point oil, like an extra virgin olive oil, avocado oil or ghee, and; 
• use salt and pepper of choice – you can use table salt, kosher or sea salt and ground pepper or freshly cracked black pepper. Whatever you have on hand. 

Try picking a theme:

• Mediterranean: Dried rosemary, thyme, oregano, and garlic powder.
• Smoky & Warm: Smoked paprika, cumin, coriander, and a pinch of cayenne pepper.
• Salty & Savory: Onion powder, garlic salt, and dried dill.

Add a post-roast finish, add right out of the oven:

• A squeeze of fresh lemon juice, lime juice, or a drizzle of balsamic vinegar cuts through the richness of the oil.
• Finely chopped fresh herbs, parsley, cilantro, chives, or basil add a fresh, bright contrast to the charred edges.
• Grated Parmesan cheese, toasted pine nuts, or a drizzle of hot honey brings any vegetable choice to the next level.

Vegetable roasting seasonings for every season of the year

I like to vary my seasoning based on the time of year. Below are some suggestions and jumping off points for you to mix and match, making your roasted vegetable dish your very own.

Spring: Light & Bright

Focus on bright, herbs that complement early season greens and vegetables. Spring veggies that roast well are broccolini, spring carrots, asparagus, radishes and snap peas.

Key Ingredients: Fresh dill, chives, mint, lemon zest, pepper, and a light drizzle of honey.

Summer: Fresh & Zesty

Think high-contrast flavors that cut through the natural sweetness and juices of peak-season veggies. Summer veggies to roast include, bell peppers, green beans, cherry tomatoes, zucchini and sweet corn.

Key Ingredients: Fresh basil, oregano, garlic powder, balsamic glaze, lime juice, and flaky sea salt.

Fall: Earthy & Savory

Use heavier, woody herbs that compliment the deep richness of root vegetables. Fall veggies to roast include brussels sprouts, acorn and butternut squash, cauliflower, beets and sweet potatoes.

Key Ingredients: Fresh rosemary, thyme, sage, smoked paprika, nutmeg, and brown butter.

Winter: Deep & Warming

Lean into the big, bold spice blends that elevate hearty veg. Winter veggies to roast include potatoes, broccoli, parsnips, kale and celery root.

Key Ingredients: Cumin, coriander, cayenne pepper, whole roasted garlic, and a heavy grating of aged Parmesan cheese.

Storing and reheating your roasted vegetables

Roasted vegetables are a great make a ahead addition to your fridge. The hold up really well, are great reheated or cold out of the fridge and make a quick dinner side dish or lunch box addition.

To store your leftover roasted vegetables:

• Let the vegetables reach room temperature before packing them; trapped steam will make them mushy in the fridge.
• Place them in an airtight container or sealable bag.
• Keep in the refrigerator for 3 to 5 days.

To reheat you roasted vegetable leftovers:

• Air Fryer (Best & Fastest): Cook at 375F to 400F for 3 to 5 minutes, shaking the basket halfway through.
• Oven: Spread in a single layer on a baking sheet and bake at 350F to 400F for 5 to 10 minutes until hot and crisp.
• Stovetop (skillet): Warm a small amount of olive oil or butter in a pan over medium heat, add the vegetables in a single layer, and sauté for 3 to 5 minutes, tossing occasionally.
• I don’t recommend the microwave, it will changes the textures and won’t crisp up those edges.

More roast vegetable recipes to love from the blog

• Warm Lentil Harvest Salad with Roasted Vegetables
• Roasted Butternut Squash and Apple Soup
• Easy Sheet Pan Roasted Chicken with Vegetables

The post How to Make Perfect Roasted Vegetables In the Oven appeared first on Cooking in my Genes.

The carrots and radishes are topped with walnuts for a little crunch and a sprinkle of goat cheese to take the flavours to the next level.

So, let’s dive in to a new way to eat carrots and radishes, a dish that’s sure to be enjoyed for many dinners to come.

Radishes are one of my favourite Springtime vegetables so I wanted to try to use them in a new way! If you love roasting root vegetables but want to try something new, this recipe is for you.

Roasting both vegetables together brings out their natural sweetness and the honey butter coats them for the perfect side dish bite. It’s my favorite way to enjoy carrots and radishes in the Springtime!

Why you’ll love these roasted radishes and carrots

• It’s an easy side dish with delicious flavours!
• This side dish recipe is a delicious way to enjoy seasonal vegetables.
• A great side dish for Easter or pair with a roast chicken anytime.

Ingredients needed for this recipe

Carrots: you’ll need 1lb of carrots, peeled & cut into 1 inch pieces

Radishes: don’t forget to trim the green stems off the radishes first before halving them to roast

Unsalted butter: unsalted butter is perfect to roast both vegetables in

Honey: honey helps to lightly caramelize the carrots and radishes while roasting

Fresh Herbs: the flavour of fresh thyme goes beautifully with the vegetables; in a pinch use dried thyme instead (see below for substitution amounts)

Seasonings: salt and pepper are the only other seasonings you need for this side dish recipe

Walnuts: a nice crunchy topping for the tender roasted carrots and radishes and provides even more great flavor

Goat cheese: I love the creaminess of the goat cheese which pairs beautifully with the roasted vegetables and crunchy walnuts

Step by step process for roasting carrots and radishes

Step 1: Preheat the oven to 425F and line a large sheet pan with parchment paper.

Step 2: Prep the vegetables – peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Place radishes halved and carrot pieces on the parchment paper lined large baking sheet in a single layer.

Step 3: In a small pot, melt butter over medium heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).

Step 4: Pour the honey mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.

Step 5: Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes.

Step 6: Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan.

Step 7: Top the vegetables with the walnuts and goat cheese and serve immediately.

Expert tips

• Replace the walnuts with almonds if needed for allergy reasons.
• If goat cheese isn’t your favourite, try feta cheese as a topping alternative.
• It’s best to use fresh whole carrots cut into 1-inch pieces for this recipe. I do not recommend using baby carrots as they will cook much quicker than the radishes.
• Make this delicious recipe even more vibrant by using rainbow carrots!

Common questions

Can I make this recipe with just carrots?
If you prefer to roast only carrots, substitute the radishes with 1lb of carrots and then follow the rest of the recipe as-is.

What if I don’t have fresh thyme?
If you don’t have fresh thyme use 1/2 tsp dried thyme to replace the 1 tsp fresh thyme leaves.

Storage

Store leftover vegetables in an airtight container for up to 2 days in the fridge.

More side dishes to love from the blog

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Brussels Sprouts and Kale Salad

Easy and Delicious Crispy Sage Roasted Potatoes

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Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Course Side Dish

Cuisine American

Keyword roasted vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb carrots, peeled & cut into 1 inch pieces
• 1 lb radishes, halved about 2 bunches
• 1/4 cup unsalted butter
• 3 tbsp honey
• 1 tsp fresh thyme
• 1/4 tsp coarse salt
• pinch ground pepper
• 1/3 cup chopped walnuts
• 3 tbsp crumbled goat cheese

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.
• In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).
• Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.
• Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes. 
• Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan. 
• Top the vegetables with the walnuts and goat cheese and serve immediately.

The post Honey Butter Roasted Carrots and Radishes appeared first on Cooking in my Genes.

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

Bacon & Sage Sweet Potatoes

Sweet Potato & Cheddar Drop Biscuits

Sage Roasted Mini Potatoes

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Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Perfect for serving a crowd, these Sheet Pan Roasted Vegetables is three side dishes in one! You can also meal prep these for the week ahead.

Course Side Dish

Cuisine American

Keyword one pan, roasted vegetables, sheet pan

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 -6 people

Author Jess

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!

Notes

**Prep all of your toppings ahead of time and set aside until you need them. This will save you time and all you have to do is prep and cook the vegetables when ready!

Disclaimer: This recipe was originally created for the Italian Centre Shop and they have graciously let me republish to the blog.

The post Easy Sheet Pan Roasted Vegetables (3 side dishes!) appeared first on Cooking in my Genes.

With just 10 minutes prep time, this sheet pan recipe is perfect for busy weeks and meal prep.

This easy sheet pan dinner is a great way to get dinner on the table for the whole family.

As much as I love a full dinner spread, sometimes time is ticking and you’ve got to get dinner ready asap! Enter this sheet pan roasted chicken.

With juicy seasoned chicken and an assortment of different veggies, you’re getting a nourishing healthy meal that is bursting with flavour just like these these Peanut Chicken Power Bowls.

Why you’ll love this recipe

• Sheet pan meals mean minimal cleanup, that’s always a plus for me!

• This recipe is a real time-saver since everything is cooked together on a large baking sheet.

• You can enjoy this sheet pan roasted chicken with vegetables all year long, just swap out the vegetables to whatever is seasonal! For example, root vegetables like beets and carrots would be delicious in the Fall and Winter season.

• This is a meal prep and leftovers friendly recipe. Prep this ahead of time and use it in lunchboxes or in wraps, salads or with a side of grains.

Ingredients Needed to make this easy sheet pan roasted chicken and vegetables recipe

Chicken Breast: you’ll need 4 chicken breasts for this recipe. You can swap that out for boneless, skinless chicken thighs if you prefer as it has the same cooking time.

Vegetables: I’m using a combination of red bell pepper, red onions and zucchinis. Feel free to use broccoli florets, chopped carrots, brussels sprouts or even chopped baby potatoes!

Spices: Garlic powder and fresh garlic, salt and black pepper are the base spices used for this one-pan meal recipe.

Parmesan cheese: a little extra flavour for the chicken at the end of the cooking time.

Fresh herbs and lemon: add a final punch of flavour to this delicious meal with a squeeze of lemon or grating of lemon zest and a garnish of fresh herbs like parsley or basil.

Chicken and vegetables are a classic dinner pairing. When roasted together you get a flavourful chicken breast and scrumptious vegetables all ready at once!

Step by Step Process

Step 1: Heat oven to 425°Fahrenheit.

Step 2: Line a baking sheet with parchment paper or aluminum foil if you desire (this will make clean-up even easier). Place all of your chopped vegetables on a sheet pan and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, ground pepper and minced garlic cloves.

Step 3: Add the chicken breast to the centre of the sheet pan, so the vegetables are around the sides. Season the chicken with a drizzle of olive oil and salt and pepper. Sprinkle over ¼ teaspoon of garlic powder on top of each chicken breast and then ¼ cup of shredded parmesan cheese.

Step 4: Bake in the oven for 22-28 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit. Squeeze lemon juice from a lemon wedge over the top of each chicken breast and serve with the vegetables for a complete meal.

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Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Course dinner

Cuisine american-inspired

Keyword one pan baked chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

For the vegetables

• 1 large red pepper, cut into 1 inch pieces 
• 1/2 large red or yellow onion, chopped
• 1 large zucchini, chopped into quarters
• 3 garlic cloves minced or pressed 
• 2 tbsp olive oil
• 1 tsp salt
• ground pepper 

For the chicken

• 4 chicken breasts 
• olive oil 
• 1 tsp garlic powder 
• salt and pepper
• 1 cup shredded parmesan cheese 
• Lemon wedges, fresh parsley or basil for serving

Instructions

• Preheat the oven to 425F and line a baking sheet with parchment paper or foil if you desire.
• Add all of the chopped vegetables to a sheet pan and toss with 2 tbsp olive oil, 1 tsp salt, ground pepper and minced garlic cloves.
• Add the chicken breast to the centre of the sheet pan, so the vegetables are around the sides. Season each chicken breast with a drizzle of olive oil on each side and salt and pepper. Sprinkle over ¼ teaspoon of garlic powder on top of each chicken breast and then ¼ cup of shredded parmesan cheese.
• Bake for 22-28 minutes or until the chicken reaches an internal temperature of 165F.
• Squeeze some lemon over top of each chicken breast, sprinkle with fresh parsley or basil and then serve with the vegetables.

Notes

• Keep the cooled leftovers in an airtight container in the fridge for up to 3 days.
• Want to meal prep this recipe? Once it has completely cooled, store the leftovers in an airtight container with rice (or another grain) in the fridge for up to 3 days. Reheat in the microwave, in a covered frying pan over medium-low heat or in the oven at 350°Fahrenheit for 8-10 minutes in the oven.
• Boneless, skinless chicken thighs would work in this recipe too as they have approximately the same cooking time.

Expert Tips for making this easy sheet pan roasted chicken and vegetables

• Swap out the vegetables depending what’s in season! Other vegetables you can use include broccoli florets, cubed baby potatoes, carrots, cubed sweet potatoes, and small cauliflower florets. You could also try other colours of bell peppers

• If you know you’ve got a busy week ahead make your life easier by prepping the vegetables beforehand.

• I don’t recommend using bone-in chicken thighs for this recipe. They will take too long to cook in the oven and you might burn your vegetables.

FAQ

How can I meal prep this sheet pan chicken recipe?
Once it has completely cooled, store the leftovers in an airtight container with rice (or another grain) in the fridge for up to 3 days. Reheat in the microwave, in a covered frying pan over medium-low heat or in the oven at 350°Fahrenheit for 8-10 minutes in the oven.

How do I make sure the chicken doesn’t dry out?
First, make sure you are drizzling each chicken breast with olive oil before it goes in the oven. Next, we cook the chicken at a high heat to prevent it from drying out!

Can I use boneless chicken thighs instead of chicken breasts for this easy recipe?
Boneless, skinless chicken thighs would work in this recipe as they have approximately the same cooking time.

How to store this easy sheet pan roasted chicken and vegetables

Keep the cooled leftovers in an airtight container in the fridge for up to 3 days.

This easy meal is made for busy weeknights. And, it’s easy to cook another favourite side dish like a quick-cooking grain or pasta while this sheet pan meal is in the oven if you desire.

More easy chicken breast recipes to love from the blog:

Easy Healthy Baked Lemon Chicken

One Pan Baked Chicken with Tomatoes & Oregano

30 Minute Chicken Broccoli Stir Fry

Until the next cooking adventure,
Jess

The post Easy Sheet Pan Roasted Chicken with Vegetables appeared first on Cooking in my Genes.