Sheet Pan-Roasted Vegetables: Your New Summer Favorite

Summer might bring sunny days and warmer weather, but that doesn’t mean your schedule is any less hectic. Unfortunately, throwing a bunch of ingredients into a crockpot before heading to work isn’t going to cut it during the hotter months; eating hot soup in August just sounds… wrong. Luckily, there’s a just-as-easy option better suited to this warm and busy time of year.

Sheet pan vegetables are the easiest, lightest, and most nutritious summer meal I can think of. Pull out your refrigerator crisper drawers. Have an onion? Cool, roast it. Have some cauliflower? Cut it up and throw it in the oven. Have a squash sitting at the bottom of your pantry? Same deal.

Below, we have included our favorite vegetables to roast in the oven, as well as important cooking information—oven temperature, time, and necessary oil.


  • 1 head of broccoli
  • 1 head of cauliflower
  • 1 large carrot
  • 10 brussels sprouts
  • 3 small red potatoes
  • 3 cloves garlic
  • 2 tablespoons oil (olive, avocado, vegetable… whatever you have, want, or need)


Recommended Spices:

  • 5 tablespoons garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon curry powder
  • Salt and pepper to taste



  1. Chop up your vegetables. For the broccoli and cauliflower, cut into bite-sized florets. The carrots roast best as 3″x0.5″ sticks, and the potatoes are great cubed or cut into wedges. Cut your brussels sprouts into quarters and mince the garlic. Place chopped vegetables into a large mixing bowl.
  2. Add oil and spices. Mix to coat.
  3. Pre-heat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
  4. Distribute vegetables evenly between the two baking sheets. Add more oil if necessary—the vegetables won’t crisp if they are not adequately covered in oil.
  5. Place in oven and cook for 25-30 minutes, or until potatoes are easily speared with a fork.
  6. Remove and serve immediately.