sheet pan vegetables

Perfect sheet pan oven-roasted Crack Carrots {The BEST Roasted Carrots}. A must make quick and easy vegetable carrot recipe to serve with your next meal. Fit with outrageous flavor and a secret ingredient glaze, these ranch roasted carrots will become your newest dinner obsession.

Crack Carrots {The Best Roasted Carrots}

baby carrots (2 lbs)

tsp ranch seasoning dry powder

garlic powder

½ tsp black pepper

vegetable oil

parsley

chives (chopped)

salt

Prepare a large rimmed sheet pan with foil and lightly grease with oil.

In a medium mixing bowl, mix together ranch seasoning, garlic powder, pepper, salt, and 1 tbsp of chopped parsley.

Stir in oil.

Stir in baby carrots and toss until mixed well.

Bake in 400°F oven for 25-35 minutes.

Serve roasted carrots on a platter and top with chopped parsley and chives.

Packed with flavor, these root vegetables are roasted on a sheet pan and ready to serve out of the oven. Don&#39;t miss these curried sheet pan root vegetables.

Curried Sheet Pan Root Vegetables

carrots

parsnip

potatoes

onion

Tbs slivered almonds (optional)

15 oz can rinsed drained chickpeas (optional

olive oil

Tbs whole Cumin Seed

Tbs whole yellow Mustard Seed

Tbs Turmeric

Tbs lime juice

tsp ginger

tsp kosher salt

tsp hot smoked paprika

Preheat oven to 400 degrees.

Cover sheet pan with parchment, or lightly coat with more olive oil.

Combine all ingredients in a large bowl. My favorite bowl has a glass cover and I shake everything to coat all the vegetables.

Spread all ingredients out evenly in the sheet pan.

Bake until white potatoes are browning on the edges and vegetables begin to soften, about 35 minutes depending on your oven.*

A vibrant and nutritious sheet pan dinner featuring roasted chickpeas and an array of vegetables paired with a creamy tahini-yogurt dressing. This vegan-friendly dish is quick to prepare, making it perfect for weeknight dinners or meal prepping.

Roasted Vegetables with Creamy Tahini-Yogurt Dressing

(large)

Broccoli (florets, 150 g / 5.3 oz)

Cauliflower (florets, 150 g / 5.3 oz)

tsp Seasoning (paprika, cumin, salt, pepper, chili flakes

Olive oil (30–45 ml)

Vegan

Lemon juice (30 ml)

Salt and pepper: (To taste)

Garlic (minced

tbp Olive oil (30 ml)

tsp Agave (or honey

Preheat

Preheat the Oven Preheat your oven to 400°F (200°C).

Prepare

Prepare the Vegetables Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.

Roast

Roast the Vegetables Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Dressing

Make the Dressing While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.

Assemble

Assemble and Serve Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.

Loved the roasted vegetables and the dressing was fantastic. We just weren’t keen on the roasted chickpeas. Anyone have a plant based protein substitute?

Absolutely delicious and so easy to make! The roasted vegetables are perfectly tender, and the creamy tahini-yogurt dressing is amazing. Incredibly nutritious, flavorful, and my favorite winter food now. Thank you!

This is amazing! Easy to make. The tahini sauce is delicious.

made this twice recently, absolutely delicious! my only tweak was more garlic :)

Loove this recipe. Tons of flavor and it's warm so satisfying in the winter. I roast batches to meal prep and reheat quickly in a skillet so you still get good texture.  Also swap out with butternut squash and add brussels and purple cabbage.

This is one of the best dishes I’ve had this year. Roasting veggies is always so much better than any other cooking method. But this dressing is sooo good. Only substituted maple syrup for agave (better glycemic friendly). I ate half the recipe. Can’t wait for tomorrow to eat these rest. Thank you.

Made this and it turned out wonderful ! Thanks !!!!!

Is it 2 teaspoons of the seasonings combined or of each?

This hearty sheet-pan dinner features roasted chickpeas, sweet potato, and cruciferous veggies, all drizzled with a tangy tahini-yogurt dressing. A flavorful, wholesome, and satisfying vegan dinner that’s perfect for meal prep or weeknight cooking.

Chickpeas:

Sweet potato (medium) (cubed)

150 g Broccoli (florets)

150 g Cauliflower (florets)

Olive oil

tbsp Tahini

120 g Vegan or Greek yogurt

Lemon juice

tbsp Olive oil

tsp Mustard

tsp Agave (or honey if not vegan)

Prepare the VegetablesSpread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well.

Roast the VegetablesRoast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized.

Make the DressingWhile the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency.

Assemble and ServeRemove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil.

Dr. Vegan, I feel that I need to meet you. Your recipe is fantastic! I am so happy you shared your art with me. Thank you!!!!!!! So goooood.

This was delicious! Made this around 3 times and will keep making it hopefully at least once a week! Used coconut yogurt. Thank you!

Wow, this is so delicious!!!!  I've never been so excited for leftovers.  I could eat the yogurt tahini dressing by the spoonful.  That will be my new go-to dipping sauce for veggies or even salad dressing.

Sweet potatoes took 10 minutes longer to cook, so a total of 40 minutes. This is a delicious recipe and I plan to add it to my regular rotation!

Thank you so much for this easy and delicious recipe! It came out perfectly when I followed the instructions. Thanks for sharing it.

This was easy and delish! Will be adding to rotation!

Dressing is fantastic and many variations of roasted vegetables work beautifully such as Carrots, Beetroot, Brussels Sprouts, Butternut Squash as well as ones in recipe.

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Roasted Vegetables with Creamy Tahi...

Top 5 sheet pan vegetables recipes from across the web

The most viewed sheet pan vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crack Carrots {The Best Roasted Car...

Curried Sheet Pan Root Vegetables

Roasted Vegetables with Creamy Tahi...

Roasted Vegetables with Creamy Tahi...

Roasted Vegetables with Creamy Tahi...

The most viewed sheet pan vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine