Easy Spiced Sheet-Pan Roasted Vegetables - Two Spoons (2024)

May 25, 2023(Last updated Jul 3, 2023)by Hannah Sunderani

Spiced Sheet-Pan Roasted Vegetables

Learn how to perfectly roast vegetables with this Spiced Sheet-Pan Roasted Vegetables recipe! This 30-minute recipe is well-spiced, using wholesome vegetables like cauliflower, squash, sweet potatoes and tomatoes. Oven-roasted until crispy and golden, it’s a simple plant-based side dish. Or serve on rice with a dollop of coconut yogurt for the main course!

If you’re a regular here on the blog then you know I love easy vegan dinner recipes that require minimal time and effort. Cue my Easy Veggie Stir-Fry with Miso Sauce. Well I’m at it again! Teaching you how to perfectly roast vegetables for a simple sheet pan dinner.

This plant-based dinner recipe is so easy, featuring vegetables that are full of delicious flavour from the spices to the roasting. It’s the perfect meal prep recipe, or go-to meal to throw together on a busy weeknight. You’ll love this savoury, well-spiced dish!

These Sheet Pan Vegetables are…

• Vegan
• The perfect easy side dish
• Well-spiced
• Wholesome
• Newbie cook approved
• Weeknight friendly
• Meal prep friendly
• Made with simple wholefood ingredients

As you can see this is a simple plant-forward sheet pan dinner recipe that you must add to your weekly rotation! Since having a baby, I’m all about making meals that are wholesome and hearty, (with minimal clean up!); which is why I love this sheet-pan vegetable recipe! Both this and my Vegan Eggplant Parmesan are top of my list if you’re into sheet-pan cooking!

Ingredient Notes

There are three components to delicious sheet-pan oven-roasted vegetables:

• The veggies –Of course! I love a blend of sweet potato, cauliflower, a large onion, and grape or cherry tomatoes. It’s hearty, tender, rich, slightly sweet flavour from the juicy, burst tomatoes.
• The protein –I add chickpeas for a simple plant-based protein to the sheet-pan. This allows this dish to work as a quick sheet pan meal when served over rice.
• The spices –This is the key to all the flavour. You’ll need a quality olive oil, white miso paste, maple syrup, fresh lemon juice, 3 cloves garlic, ground coriander, turmeric, cumin, and salt. So simple, yet so flavourful!

Substitutions and Variations

I’ve included my favourite vegetables to use here, but feel free to substitute in a different combination of vegetables. It’s the perfect opportunity to use up what you have in the refrigerator or repurpose leftover vegetables. Here are a few substitutions and variations to try:

• Sweet potatoes substitutions –I love the natural sweetness of sweet potatoes, but feel free to try another variety of potatoes peeled and cut into bite-sized pieces. I’d recommend other root vegetables such as russet potatoes, Yukon gold potatoes, red potatoes, butternut squash, cubed pumpkin or yams if you have them! Each of these potatoes should cook through with a similar bake time, but be prepared to adjust if needed.
• Cauliflower substitutions –Broccoli florets, Romanesco, Brussels sprouts, green beans, or chopped cabbage would all be excellent choices. You could even try bell peppers like a sweet yellow bell pepper or red bell pepper!
• Maple syrup substitutions –A similar liquid sweetener like agave would be a great sub!
• Olive oil substitutions –Extra virgin olive oil is always stocked in my kitchen, but sub in your favorite cooking oil. Avocado oil or melted coconut oil would be fantastic.

How to Make these Spiced Sheet-Pan Roasted Vegetables

Making an easy sheet pan of delicious veggies is so much easier than you think and comes together in 4 super simple steps.

First, spread the vegetables on a parchment lined baking sheet.

Second, whisk the olive oil, miso, maple syrup, lemon juice, garlic, coriander, turmeric, cumin, and salt together in a small mixing bowl until well combined.

Pour the spice mixture over the vegetables and mix to combine. Spread the vegetables back out into a single layer.

Lastly, roast the vegetables until fork tender, browned, and sizzling, about 30 minutes.

That’s it! Once baked, transfer the vegetables to a serving platter and garnish as desired.

Recipe FAQs

Is parchment or foil better for roasting vegetables?

This is really personal preference, but I personally prefer parchment paper. Parchment paper is more nonstick than foil and creates more crispy, golden edges on the veggies (it also makes clean up quicker and easier!). If you don’t have either on hand, you can use a silicone baking mat or bake directly on the baking sheet coated with cooking spray.

Do I need to flip the veggies halfway through baking?

Flipping halfway through will help the veggies roast more evenly, so if you have time for it/remember to do so, I do recommend it! After about 20 minutes of roasting, remove the sheet pan from the oven, give everything a good stir, then place the sheet-pan back into the oven for another 10 minutes or so of baking.

Should I season the vegetables before or after roasting?

I highly recommend tossing everything in the seasoning before baking. This not only helps infuse the vegetables with the spiced flavour, but the oil also helps the edges of the vegetables become golden brown and crispy. You can always add additional seasonings after roasting if you find it needs it!(And remember, a sprinkling of salt enhances flavour).

Storage Instructions

This roasted potatoes and veggie side dish will keep in an airtight container in the refrigerator for up to 3 days. Allow the sheet-pan veggies to cool completely before storing.

If needed, the dish can also be frozen. Allow everything to cool before transferring the leftovers to a freezer safe container or storage bag and freeze for up to 3 months.

Leftovers will reheat best in the microwave, in a hot pan on the stovetop, or back in the oven until warmed through.

Cooking Tips

It’s hard to mess up a sheet-pan dinner, but here are a few of my best tips to ensure you have the best success possible.

• Chop your veggies roughly the same size.If the veggies are cut unevenly, they will bake unevenly, so chop them as uniform as possible.
• Spread the vegetables out enough.It’s okay if the ingredients are overlapping just slightly, but for the most part, you want them in an even layer. If they are too crowded on the pan they will steam, not roasted and you’ll be missing out on those caramelized, crispy edges that are so delicious!

Serving Suggestions

I love to keep it simple and serve these roasted veggies and chickpeas over fluffy brown rice with a dollop of coconut yogurt, but here are a few of my other favourite main dishes and side dishes that pair well:

• Serve on the side ofCheesy Leek and Potato SouporVegan Tomato Basil Soup
• Turn it into aVeggie Quinoa Bowl
• Pair with this 4-Minute Instant Pot Risotto
• Drizzle someVegan Quesoover top and enjoy as nachos (very similar to my Cauliflower Nachos!)
• Turn it into Vegan Burritos

There we have it! I hope you love this vegetable sheet-pan recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think. And of course, tag me onInstagramwith your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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