Crispy Sheet Pan Roasted Vegetables (with Parmesan!)
A quick, reliable vegetable side dish is a non-negotiable in my kitchen, and these Sheet Pan Roasted Vegetables are always my go to! They’re tossed with olive oil, simple spices, and finished with parmesan for crispy edges and big flavor, all in about 30 minutes. I’ve made some version of these sheet pan veggies countless times, and they are perfect for when I want vegetables that are actually delicious, not boring!
I truly believe roasting is the best way to serve vegetables. High heat brings out their natural sweetness, gives you those golden, crispy edges, and turns even the most basic veggie into something with some good flavor. If you’ve ever thought vegetables were bland, chances are they just weren’t roasted properly!
This recipe is one I use constantly, whether as a simple side dish or as the base for meals like my roasted veggie quinoa bowls. These sheet pan roasted veggies are easy enough for weeknights, impressive enough for guests, and endlessly adaptable depending on what’s in your fridge!
Why You’ll Love This Sheet Pan Roasted Vegetables Recipe
- Simple ingredients – Just vegetables, olive oil, spices, and parmesan, but the flavor is anything but basic!
- Crispy, not soggy – High heat and proper spacing ensure perfectly roasted vegetables every time.
- Extremely versatile – Swap in different veggies or seasonings based on what you have.
- Great for meal prep – These vegetables reheat well and work in bowls, salads, and wraps.
- Easy cleanup – One pan, minimal mess, and no complicated steps.
Everything You Should Know Before Roasting Vegetables
Roasting vegetables is simple, but a few basics make a big difference. Cut vegetables into similar-sized pieces so they cook evenly, and always pat them dry before seasoning. Moisture is the enemy of crispiness, especially when making parmesan roasted vegetables.
Dense vegetables like potatoes take longer to cook than softer ones like broccoli, which is why pairing them with proper sizing and tossing halfway through is key. When done right, roasted vegetables should be tender inside with browned, slightly crisp edges!
What are the best vegetables for roasting?
Really, you can roast almost any vegetable out there! Here are a few of my favorites:
- Potatoes and sweet potatoes
- Broccoli and cauliflower
- Brussels sprouts
- Carrots and parsnips
- Bell peppers
- Red onion
- Zucchini and squash
Ways to Save Time on Sheet Pan Roasted Veggies
Here are a few ways you can save time when making sheet pan roasted vegetables:
- Buy pre-chopped vegetables from the produce section.
- Skip peeling and just scrub vegetables well before dicing and roasting!
- Prep and chop everything ahead of time and store in the fridge until you are ready to roast.
- Line your sheet pan with parchment paper for faster cleanup. I would avoid foil because sometimes potatoes will stick.
Sheet Pan Veggies Ingredients
- Potato & Sweet Potato: The mix of starchy and naturally sweet adds depth and balance. Dice them into similar-sized cubes so they roast evenly. I used purple sweet potatoes (on accident.. ha!) but any version will be great!
- Broccoli: Break into florets, not too small, so they get crisp without burning.
- Red Onion: Adds sweetness and a bit of charred flavor when roasted.
- Olive Oil: Helps everything crisp up and carry the seasoning.
- Salt & Pepper: Essential for bringing out flavor.
- Garlic Powder, Oregano & Paprika: A simple but flavorful combo of warm, savory spices.
- Parmesan: Freshly grated parmesan cheese gives the best flavor and melt, but pre-grated works in a pinch. Sprinkle it on near the end so it melts and browns without burning.
Parmesan Roasted Vegetables Seasoning Ideas
I use a simple seasoning mix here, but you can easily switch it up! Just make sure to add salt to each of these options if they don’t already include them.
- Italian seasoning with extra garlic
- Smoked paprika and chili powder for heat (or try taco seasoning, yum!)
- Lemon zest and thyme
- Cajun seasoning
- Za’atar
Sheet Pan Veggies Substitutions & Variations
- Swap the vegetables: Use cauliflower instead of broccoli, carrots in place of sweet potatoes, or add Brussels sprouts if you have them.
- Make it dairy-free: Skip the parmesan or use a dairy-free cheese alternative added at the end. Nutritional yeast would be great here!
- Add fresh garlic: Toss in minced garlic during the last 10 minutes for extra garlicky flavor.
- Change the seasoning: Try Italian seasoning, Cajun spice, smoked paprika, or za’atar for a different flavor profile.
- Make it spicy: Add red pepper flakes or a pinch of cayenne for heat.
- Turn it into a meal: Add cooked chicken, sausage, or chickpeas to make it more filling!
How to Make Sheet Pan Veggies with Parmesan
For the full ingredients list and instructions, click here.- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large sheet pan with parchment paper for easy cleanup. I don’t recommend foil as my potatoes always stick to foil.
- Prep the veggies: Wash and dice the potato and sweet potatoes into evenly sized cubes. Cut the broccoli into florets and thinly slice the red onion. Pat everything dry with a clean towel to help the veggies roast up crispy.
- Season: Place all the vegetables in a large bowl. Add olive oil, salt, pepper, garlic powder, oregano, and paprika. Toss well until all the veggies are evenly coated.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet, making sure they’re not crowded (use two sheets if needed). Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and golden with crispy edges. When the veggies have about 5-10 minutes left, sprinkle the parmesan on top.
- Serve: Serve warm as a side dish or bowl topper. These roasted veggies pair perfectly with roasted veggie bowls!
Lauren’s Top Tips for the Crispiest Sheet Pan Veggies
- Use starchy potatoes. Russet or Yukon Gold potatoes roast up with the best texture, since they are fluffy on the inside and golden-crisp on the outside. Waxy varieties (like red potatoes) don’t get quite as crispy.
- Slice evenly. Whenever you are baking a combination of vegetables together, make sure everything is chopped and prepped in to similar sizes. That way, everything should be done around the same time!
- Don’t overcrowd the pan! The key to crispy sheet pan oven roasted vegetables is giving them some space to really crisp up. If they are too crowded, they will steam instead of sear!
- Add parmesan near the end. For maximum flavor without burning, roast the potatoes until they’re almost done, then sprinkle the parmesan on during the last 5 minutes of baking so it melts and crisps without scorching.
What to do with Sheet Pan Veggies
These parm roasted vegetables are super versatile. Serve them as a side with roasted meats or fish, pile them into grain bowls (especially my roasted veggie bowl recipe), toss with pasta, or stuff them into wraps or pita with a drizzle of lemon tahini sauce. You can even crack an egg over leftovers and pop them in the oven for a roasted veggie breakfast hash!
How to Store & Reheat Sheet Pan Parmesan Roasted Vegetables
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for the best texture (they’ll lose some crispness in the microwave but still taste great). You can also enjoy them cold in salads or bowls.
Sheet Pan Veggies FAQS
Absolutely! Try carrots, Brussels sprouts, cauliflower, or zucchini. Just keep an eye on the roasting time based on what you add.
No, vegetables should be roasted uncovered. Covering them traps steam and prevents browning.
Dry the vegetables well, don’t overcrowd the pan, and use high heat! These steps ensure crisp, roasted, not steamed, vegetables.
400°F is ideal for roasting vegetables. It’s hot enough to caramelize the outside while keeping the inside tender.
Yes, though you may need to work in batches! Air fry at 375°F for about 12–15 minutes, shaking halfway through. Add the parmesan during the last couple of minutes.
More Favorites to Try
- Pesto Chicken Bowl – fresh, herby, and packed with cozy-but-light comfort in every bite.
- Mediterranean Grilled Chicken – juicy, lemony, and full of bold Mediterranean flavor!
- Roast Potatoes – crispy on the outside, fluffy on the inside, and always a crowd favorite.
Crispy Sheet Pan Veggies Recipe
Ingredients
Method
- Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper easy cleanup. I don't recommend foil as my potatoes always stick to foil.
- Prep the veggies: Wash and dice the potato and sweet potatoes into evenly sized cubes. Cut the broccoli into florets and thinly slice the red onion. Pat everything dry with a clean towel to help the veggies roast up crispy.
- Season: Place all the vegetables in a large bowl. Add olive oil, salt, pepper, garlic powder, oregano, and paprika. Toss well until all the veggies are evenly coated.
- Roast: Spread the vegetables in a single layer on the prepared baking sheet, making sure they’re not crowded (use two sheets if needed). Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and golden with crispy edges. When the veggies have about 5-10 minutes left, sprinkle the parmesan on top.
- Serve: Serve warm as a side dish or bowl topper. These roasted veggies pair perfectly with roasted veggie bowls!
Notes
- Use starchy potatoes. Russet or Yukon Gold potatoes roast up with the best texture, since they are fluffy on the inside and golden-crisp on the outside. Waxy varieties (like red potatoes) don’t get quite as crispy.
- Slice evenly. Whenever you are baking a combination of vegetables together, make sure everything is chopped and prepped in to similar sizes. That way, everything should be done around the same time!
- Don’t overcrowd the pan! The key to crispy sheet pan oven roasted vegetables is giving them some space to really crisp up. If they are too crowded, they will steam instead of sear!
- Add parmesan near the end. For maximum flavor without burning, roast the potatoes until they’re almost done, then sprinkle the parmesan on during the last 5 minutes of baking so it melts and crisps without scorching.
