I have been seeing a ton of sheet pan dishes all over Instagram and Pinterest. I've been loving all of the inspiration, but; none of it was quite what I was looking to add to my personal repertoire of healthy + healing dishes.
Although I love a simple lunch or dinner meal, I didn't want to have a copycat recipe of a sheet pan dinner on the blog. However, I have been looking for a better way to get my daily servings of veggies in. This super simple recipe for Roasted Sheet Pan Vegetables will last up to three days in the fridge and is perfect for meal prepping!
I made my Roasted Sheet Pan Vegetables while I was in Naples renting an Airbnb with my wife and my parents. The best part about this side dish is that it is perfect for picky eaters. My father is the pickiest adult eater I know. It is incredible that he ate the entire bowl of Roasted Sheet Pan Vegetables over a bed of quinoa & rice (I know…even more shocking!) and asked if there was going to be leftovers for the next day. And, guess what? He held up to his end of the deal and ate the leftovers for lunch on the following day.
If this man who has spent a majority of his life avoiding vegetables is willing to scarf down a bowl of these easy to make baked veggies, you can make this at home for any of your picky eaters—children or not—this Roasted Sheet Pan Vegetables dish is one you sure should try.
Roasted Sheet Pan Vegetables
This super simple recipe for Roasted Sheet Pan Vegetables will last up to three days in the fridge and is perfect for meal prepping!
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Preheat oven to 420° F.
Infuse ¼ cup of olive oil with pepper flakes. Set aside.
Grease sheet pan with ¼ cup of olive oil.
Add mixed vegetables to sheet pan. Lightly sprinkle with sea salt.
Bake for 35 minutes.
Remove from heat. Allow to cool.
Strain red pepper infused olive oil in order to remove flakes. Drizzle over vegetables.