Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
I absolutely love making dinner on a sheet pan. In fact, I think I may be getting just a little bit obsessed with these easy dinners. So far, I’ve made several chicken dinners with veggies and pork chops with veggies, so I thought I’d do something a little different and focus on the veggies themselves. Instead of making a complete dinner, I roasted a bunch of carrots, radishes and Brussels sprouts on a sheet pan.
I’ve roasted Brussels sprouts and carrots a gazillion times before, but this was the first time I ever cooked radishes. I love radishes raw, sprinkled with a bit of sea salt. In fact, we usually serve them along with other raw veggies as an easy appetizer for the holidays. And with Thanksgiving and Christmas coming up, I’m thinking these roasted veggies would be a delicious light and healthy holiday side dish.
Sheet pan roasted vegetables are super easy to make, and you can make just about any vegetables this way. I used carrots, Brussels sprouts and radishes because together, they’re incredibly bright and colorful.
Just add a little bit of olive oil to the pan, toss the veggies in the oil and sprinkle with sea salt and pepper.
You may have to stir them a couple of times to make sure they cook evenly, but that’s it. After about 30 minutes, the veggies are roasted to perfection and ready to enjoy.
I ended up tossing in some cooked bacon for extra flavor, but this is completely optional. I mean, I love bacon, but I made these roasted veggies a second time, and they were just as good by themselves. So, it’s up to you.
And if you’ve never cooked radishes before, you’re in for a pleasant surprise. They taste completely different when cooked, and they’re not spicy at all. Personally, I love how peppery and spicy raw radishes are, but I love the mellow flavor of roasted radishes, as well.
How to Make Easy Sheet Pan Roasted Veggies
Carrots, Brussels sprouts and radishes tossed in olive oil, salt and pepper and roasted on one sheet pan
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 pound Brussels sprouts, washed, halved and trimmed
- 1/2 pound baby carrots
- 8 radishes, washed, halved and trimmed
- 1 tablespoon butter (optional)
Preheat oven to 425 degrees
Line a baking sheet with heavy duty aluminum foil, and pour olive oil on pan
Toss veggies in olive oil, and sprinkle with sea salt and pepper
Bake for about 30 minutes, or until tender
Dot with butter, and serve
These easy sheet pan roasted veggies would be perfect for a healthy Thanksgiving side dish, and they would definitely work for Christmas, too. But, you don’t have to wait for a holiday — they’re amazingly good anytime!