Can I use frozen vegetables for this sheet pan dinner?

I don't recommend using frozen vegetables for this recipe. Frozen veggies contain extra moisture that will cause them to steam rather than roast, and you won't get those delicious caramelized edges.

What if I don't like chickpeas?

No problem! You can substitute the chickpeas with black beans, shelled edamame, or cubed extra-firm tofu. If you're not vegetarian, I like adding shrimp: try my Sheet Pan Shrimp & Veggies .

Can I prep this sheet pan dinner ahead of time?

Yes! You can chop all the vegetables and store them in containers in the refrigerator up to 24 hours before roasting. Don't add the oil and spices until just before roasting, as this can make the vegetables release moisture. You can also roast the entire pan in advance, then reheat it before serving.

Is this sheet pan dinner kid-friendly?

I serve this to my kids regularly! If your kids are picky about certain vegetables, you can adjust the ratio: add more of what they like and less of what they're skeptical about. My kids also love eating this with hummus as a sauce.

Easy Sheet Pan Dinner

Print Recipe

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4.5 from 13 reviews

This easy sheet pan dinner is filled with healthy vegetables and fresh flavor! Throw it all in the oven while you cook rice or quinoa. Dinnertime win!

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 1x
Category: Main Dish
Method: Baked
Cuisine: Vegan

Ingredients

Scale

1 crown broccoli (1/2 pound)
1 medium red onion
1 1/2 pounds sweet potatoes (about 2 medium large)
1 pound red potatoes (about 2 medium)
1 red pepper
1 15-ounce can chickpeas (or 1 1/2 cups cooked)
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning* (purchased or homemade)
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1 lemon
Rice, Quinoa, Couscous, Israeli couscous or Seasoned Lentils, to serve (optional)
Dollop of sour cream, Greek yogurt, Vegan Sour Cream, Cashew Cream, or hummus, to serve

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Instructions

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Optional: If serving with rice or quinoa, follow How to Cook Brown Rice, Instant Pot Brown Rice, How to Cook Quinoa, or Instant Pot Quinoa.
Chop the broccoli. Cut the onion into thick slices. Dice the potatoes. Dice the red pepper.
Place all the vegetables in a large bowl. Drain and rinse the chickpeas, then add them to the bowl. Mix in the olive oil, garlic powder, Old Bay, Italian seasoning, and kosher salt until everything is evenly coated.
Line two baking sheets with parchment paper (I prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side.
Cut the lemon into wedges, and spritz the veggies with fresh lemon juice to taste. (Required: this step adds just the right zing! Or you can serve with lemon wedges.)
Transfer to a serving bowl or dish and serve immediately with rice or quinoa. Dollop with sour cream, cashew cream, or hummus.

Notes

*If you can’t find Old Bay or make your own, try 1 teaspoon paprika and 1/2 teaspoon celery salt.

Storage and meal prep notes: This sheet pan dinner is ideal for meal prep. You can make it in advance, then store leftovers in airtight containers in the refrigerator for up to 5 days. The vegetables do soften slightly over time, so keep that in mind.

To reheat, place in the oven at 350°F for about 10 minutes. This helps maintain the texture better than microwaving. You can also throw leftovers in the air fryer (in individual portions).

Find it online: https://www.acouplecooks.com/easy-sheet-pan-dinner/