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–+ servings
Side view of parmesan roasted vegetables on a roasting pan.

Crispy Sheet Pan Veggies Recipe

These crispy sheet pan roasted vegetables are tossed with olive oil, simple spices, and finished with parmesan for golden edges and big flavor. A quick, reliable side dish that makes vegetables anything but boring.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 large potato diced
  • 1 sweet potato diced
  • 1 head of broccoli cut into florets
  • 1 red onion sliced into thin slices
  • 2 tbsp olive oil
  • 1 to 1 ½ tsp salt
  • ¼ tsp black pepper
  • ¾ tsp garlic powder
  • 1 tsp oregano
  • ½ tsp paprika
  • ½ cup freshly grated parmesan or ¼ cup pre-grated, added at the end

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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