Sheet Pan Roasted Vegetables for Easy Meal Prep
Sheet pan roasted vegetables for weekly meal prep are a practical way to turn mixed produce into caramelized, ready-to-eat building blocks for lunches and dinners that hold up well in the fridge for several days.
Equipment
- Rimmed sheet pan (about 18×13 in / 46×33 cm)
- Parchment paper (optional)
- Cutting board
- Chef's knife
- Large mixing bowl
- Large spoon (or clean hands for tossing)
Ingredients
Base vegetables
- 2 medium carrots about 400 g / 14 oz; peeled if needed; cut into 1.5 cm / 1/2 in coins
- 1 medium sweet potato about 300 g / 10.5 oz; cut into 1.5 cm / 1/2 in cubes
- 1 small broccoli head about 250 g / 9 oz; cut into bite-size florets
- 1 small red onion about 250 g / 9 oz; peeled and cut into 2.5 cm / 1 in wedges
- 1 red or yellow bell pepper about 150 g / 5 oz; seeded and sliced into strips
Oil and seasoning
- 3 tbsp extra-virgin olive oil 45 ml
- 1 tsp fine sea salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp dried Italian herb blend or 1/2 tsp dried thyme + 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tbsp balsamic vinegar 15 ml; add at the end
Optional add-ins for variety
- 120 g Brussels sprouts 4 oz; halved (add with carrots and sweet potatoes)
- 120 g mushrooms 4 oz; halved or quartered (add with broccoli and peppers)
- 1 small zucchini sliced into half-moons
Instructions
- Preheat the oven to 425°F / 220°C. Line a large rimmed sheet pan (about 18×13 in / 46×33 cm) with parchment for easier cleanup (or leave unlined for better browning). For deeper browning, preheat the empty pan in the oven.
- Prep the firm vegetables: slice carrots into even coins and cut sweet potato into 1.5 cm / 1/2 in cubes. If using Brussels sprouts, trim and halve. Add to a large mixing bowl.
- Add the quicker-cooking vegetables: cut broccoli into bite-size florets, slice bell pepper into strips, and cut red onion into wedges (leave root end barely intact). If using mushrooms or zucchini, prep and add them too.
- Season: drizzle olive oil over the vegetables, then add salt, pepper, dried herbs, and garlic powder. Toss thoroughly until everything is lightly coated; add a little more oil only if there are dry spots.
- Arrange: spread vegetables on the sheet pan in a single even layer. Place flat sides of thicker carrot coins and sweet potato cubes against the pan for better browning. If crowded, use a second pan.
- Roast: roast on the middle rack for 20 minutes. Remove, stir, spread back into a single layer, and rotate the pan. Roast 10–15 minutes more, for a total of about 30–35 minutes.
- Check doneness: carrots and sweet potatoes should be fork-tender; broccoli and peppers should have lightly browned edges. If needed, roast 5–10 minutes longer.
- Finish: immediately drizzle balsamic vinegar over the hot vegetables and toss gently on the pan. Taste and adjust salt and pepper as needed.
- Cool for meal prep: cool on the pan for 15–20 minutes before packing into airtight containers to reduce condensation and sogginess.
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 620mgPotassium: 750mgFiber: 7gSugar: 8gVitamin A: 18000IUVitamin C: 110mgCalcium: 70mgIron: 2mg
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