This Sheet Pan Roasted Vegetables recipe is a home run! It’s healthy, flavorful, and can serve as a great vegetarian entrée or a veggie side dish. Think of it as an easy ratatouille recipe in terms of its flavor profile, but quicker to make.
Similar to ratatouille ingredients, this recipe has lots of eggplant, tomatoes, and zucchini, but we’re also adding red onion and bell peppers, because we love the sweetness they add.
Once you learn how to master perfect roast veggies, you will make these again and again! Healthy, nutritious, and tastes amazing — can’t beat that!
- Red onion: This caramelizes and becomes sweet when roasted.
- Eggplant: The flesh of eggplant becomes tender and creamy at a high heat — so good!
- Bell peppers: We love the way these soften while roasted.
- Zucchini: Like the eggplant, zucchini will absorb whatever sauce or flavors you season it with. Perfect in this preparation!
- Roma tomatoes: We’ve found that Roma tomatoes hold their shape the best, but of course you can use any variety of tomatoes. Halved grape or cherry tomatoes are our second choice.
- Basil: The fresh basil, even in the dead of winter, adds so much bright vibrancy to the roasted vegetables!
- Kosher salt and black pepper: For seasoning! Plus a pinch of flaky sea salt for serving, per usual.
The sheet pan vegetables will get tossed with a simple sauce made of extra virgin olive oil, balsamic vinegar, pomegranate juice (for a little added sweetness!), chopped fresh thyme, garlic, Kosher salt, and black pepper.
Can substitute thyme with rosemary or sage.
How To Roast Vegetables Like A Pro
- Preheat an oven to 450F. Line a baking sheet (or two) with parchment paper, then add the prepped veggies. You can line them all up by type (which is really beautiful) or throw them in a bowl, toss with olive oil, and season with Kosher salt before tossing onto the baking sheet.
- Roast the veggies. The goal is to roast them long enough so that they are both tender, but also brown and caramelize a bit. This takes about 25-35 minutes. Use a spatula to toss once about halfway through, if desired.
- Make the balsamic sauce. While the veggies are roasting, quickly mix up the sauce. Combine olive oil, aged balsamic vinegar, pomegranate juice, fresh thyme, chopped garlic, Kosher salt, and black pepper in a mason jar with lid. Whisk or seal tightly and then shake until well mixed.
- Toss, then serve. Once the veggies are cooked, drizzle with the balsamic glaze, then sprinkle with a pinch of flaky sea salt. Serve with additional basil or thyme!
Expert Tips For Roasting Vegetables
- Be generous with olive oil: There’s a LOT of veggies in this recipe. Not only does the olive oil add some much needed fat, but it helps the vegetables to crisp up.
- Roast the vegetables in a single even layer. If you let them overlap, they’ll steam instead of roast.
- Make sure your oven is hot enough! Oven temperatures of 400F or lower are considered baking, while anything above 400F is considered roasting. You want the higher heat (we recommend 450F) so that the veggies caramelize on the outside. A lower temperature will result in overcooked vegetables before they brown.
- Want to serve it with a protein? A store-bought rotisserie chicken would be great, or any other simple protein, such as filet mignon, sheet pan chicken meatballs with goat cheese, or brined pork chops. Even just a simple grilled or pan seared sausage would be great!
The vegetables we’ve suggested are just a starting point. You can of course use any variety of seasonal veggies that you love most. Keep in mind that some vegetables (eg, roots and tubers, such as beets, carrots, rutabaga, turnips, and radishes) take longer to cook than others. Check out our roasted root vegetables recipe for more inspo!
Additional vegetables to try in the future: sweet potatoes, parsnips cauliflower, Brussels sprouts, broccoli, butternut squash, or pumpkin.
Want to add some cheese? We don’t blame you! A sprinkle of grated Parmesan cheese is always welcome, or try a crumble of fresh goat cheese or feta. So good!
This one will be on repeat for its simplicity, rich flavor, and nutritious value (sometimes you just need a big bowl of veggies, ya know?!).
If you make this Sheet Pan Roasted Vegetables recipe, please let us know by leaving a review and rating below!
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More vegetable dishes to try!Garlic Spinach and White Beans Sicilian Cauliflower Grilled Eggplant Skewers Farro Salad Kale and Brussels Sprout Salad
Sheet Pan Roasted Vegetables Recipe
- 1 large red onion thinly sliced into half moons
- 1 medium eggplant cut into ½" cubes
- 2 bell peppers any color, seeded and cut into strips
- 1 large (or 2 medium) zucchini cut into ½" cubes
- 5 Roma tomatoes cut into quarters, length wise
- ⅓ cup extra virgin olive oil divided
- 1½ tsp Kosher salt divided
- ¼ tsp freshly ground black pepper
- 1 Tbsp balsamic vinegar
- 2 tsp pomegranate juice
- 1 Tbsp fresh thyme finely chopped
- 2 medium garlic cloves finely chopped
- 2 Tbsp fresh basil thinly sliced or hand ripped
- Flaky sea salt for serving
- Preheat the oven to 450F, then prepare two sheet pans and line them with parchment paper.
- Roast the veggies. Place the prepped vegetables on each sheet pan in an even layer, then drizzle with 3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Place in a hot oven and cook until tender, about 30-35 minutes, tossing once halfway through.
- Make the sauce. In a mason jar, combine remaining ~3 Tbsp olive oil, 1 Tbsp balsamic, 2 tsp pomegranate juice, 1 Tbsp chopped thyme, 2 cloves chopped garlic, and ½ tsp Kosher salt. Seal tightly, then shake (or whisk well).
- Finish, then serve. Drizzle the roasted vegetables with the sauce, then garnish with 2 Tbsp thinly sliced basil and a generous pinch of flaky sea salt.
- Serves 4-6, depending on how hearty the other sides are.
- Leftovers will keep for up to 5 days when stored in a fridge in an airtight container.
- Variation in cook time: Cook time will depend on the size of the veggies; increase or decrease until they are tender enough for your personal taste.