Sheet Pan Oven Roasted Vegetables

These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.

The ultimate sheet pan healthy roasted vegetables, perfectly spiced and roasted to sweet tender perfection!  Great for meal prep too! #roastedvegetables #sheetpan #healthy #smartpoints #weightwatchers #healthysidedishes #fallrecipes

These roasted vegetables are made in a sheet pan, and make a perfect side dish for any healthy meal!

I don’t know about you, but I’m big on meal planning.  Each week I sit down and plan out our dinners for the upcoming week, as well as what recipes I’ll be making and testing for The Chunky Chef… then I make my grocery list from there.  Sounds super organized right?  Totally not lol.

For some reason, I have no problem coming up with the main dishes, but I always seem to either totally forget the sides, or stick to the same old steamed green beans.  Major bummer!

Sheet pan of roasted vegetables

Usually my kiddos will only eat their veggies if they’re covered in cheese, or practically dripping with butter… but that doesn’t do anyone any good.  So I’ve started roasting more and more vegetables, and they are DELICIOUS that way!

These oven roasted vegetables are loaded with amazing tangy and savory flavors.  When combined with the natural sweetness from the butternut squash and cauliflower, it’s a flavor powerhouse!!


Just about any vegetable!  Here are my favorites:

  • Root vegetables (potatoes, carrots, parsnips, sweet potatoes, etc)
  • Broccoli, brussels sprouts, zucchini, summer squash, onions, cauliflower, bell peppers, etc.

Scooping a serving of roasted vegetables


  • Set your oven temperature fairly high.  The high temperature allows for the great color and texture, without drying the vegetables out.
  • Toss the vegetables with oil and spices, and use your hands to mix well.  Your hands are the best tool here, so you can sort of massage the flavors into the veggies and make sure they’re completely coated.
  • Use parchment or foil for easy cleanup.  Natural parchment paper is my personal favorite!
  • Stir the vegetables around halfway through so they can get crispy on both sides.

Oven roasted vegetables on sheet pan

This roasted vegetable recipe is low in points… just 2 smart points!  Those points are coming from the olive oil and potatoes 🙂

If you’d like to add a touch of extra sweetness, add a couple teaspoons of honey (although that will add to the point value).  To reduce the points even further, swap out the potatoes for another zero point vegetable (like onions or broccoli).

The next time you’re looking for a great healthy side dish (like to go alongside prosciutto wrapped honey lemon shrimp or with a bowl of tomato basil soup with pesto), give these roasted vegetables a try!


  • Extra large sheet pan – I use this sheet pan all the time (I have 3 of them!), and it holds up SO well and doesn’t warp in the oven!
  • Natural parchment paper – unbleached and perfectly nonstick!  Plus, the pre-cut sheets mean you don’t have to fight with a roll of paper!

Forkful of roasted vegetables


The ultimate sheet pan healthy roasted vegetables, perfectly spiced and roasted to sweet tender perfection!  Great for meal prep too! #roastedvegetables #sheetpan #healthy #smartpoints #weightwatchers #healthysidedishes #fallrecipes

Sheet Pan Oven Roasted Vegetables

Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
5 from 23 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 10 servings
Calories 104


  • 3 Tbsp olive oil
  • 2 Tbsp whole-grain dijon mustard
  • 3 tsp apple cider vinegar
  • 1 tsp dried thyme
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried basil
  • 1 lb. peeled and cubed butternut squash
  • 1 lb. cauliflower florets
  • 1 lb. brussels sprouts, - halved
  • 8 oz baby purple or yukon potatoes, - halved or quartered
  • minced fresh parsley, for garnish


  • Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
  • In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
  • Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
  • Serve garnished with minced parsley if desired.


Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Calories: 104 | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 237mg | Potassium: 569mg | Sugar: 2g | Fiber: 4g | Vitamin A: 103.3% | Vitamin C: 87.9% | Calcium: 6.1% | Iron: 11.5%

I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only.  This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.


The ultimate sheet pan healthy roasted vegetables, perfectly spiced and roasted to sweet tender perfection!  Great for meal prep too! #roastedvegetables #sheetpan #healthy #smartpoints #weightwatchers #healthysidedishes #fallrecipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

48 comments on “Sheet Pan Oven Roasted Vegetables”

  1. Thanks for sharing this recipe. It’s our new go-to weekly meal. I use whatever is on hand, my favorite is the cauliflower and butternut squash. It keeps well and is perfect for lunches.

  2. I made my own version of this tonight, using broccoli, cauliflower, brussel sprouts, and turnips, as that is what I had in my fridge. I adjusted the marinade using 1 tbs of a spicy brown mustard, rice wine vinegar, and added a little garlic and onion powder, about 1/2 tspn each. I also only cooked them 15 minutes, as I like my veggies on the crunchier side. DELICIOUS, DELICIOUS, DELICIOUS. This it marinade is EVERYTHING! My new favorite way to eat vegetables. Thanks for sharing

  3. I made this last night, untried, for company and I’m so glad that I did! Not only was the final result delicious, but it was all we could do not to eat the veggies raw off the sheet pan! The marinade is SO GOOD! Plus, it’s just so pretty! Thank you for this recipe, we can’t wait to make it again!

  4. This was a hit! My husband loved it. It stayed well in Tupperware (in the fridge) for two days after. 

  5. great way to make veggies with a yummy kick! I used this recipe for my yellow squash and zucchini and it turned out great. definitely my new favorite way to prepare vegetables. I ended up using a dijon mustard that was not whole grain and it still turned out delicious. like other reviews said, it can be kind of tart so I plan on trying out the agave recommendation.

  6. This was a very delicious meal! It was like a pop of flavor in my mouth with each and every bite being so tender. This dish makes eating vegetables irresistible! Thank you for sharing it. I will add it to my list of weekly meals. I read the reviews and I did add a hint of agave syrup as well. Thank you

  7. This was my favorite part of our dinner! I used:

    1/2 head cauliflower 
    1 box whole mushrooms
    1/2 bag baby carrots 
    1/2 red onion
    4-5 red potatoes 

    I doubled the sauce and added agave syrup to taste. Perfection! 

  8. These are sooo good! I’ve made them several times this past week. Such a versatile recipe. Can you use a variety of different veggies. Thank you for sharing this recipe! It’s our fav right now! 🙂

  9. This recipe was really good. I especially loved the Brussels sprouts. Just a note to cut the squash and potatoes into small chunks. We left ours larger (maybe 1 1/2 square inch pieces) and they weren’t quite as tender/charred as the Brussels sprouts and califlower.

  10. I’ve made this twice now. It is really good. I omitted the rosemary the second time. I also added honey to round out the tartness. My dijon was not whole grain. I followed everything else. The flavor is really good without being overwhelming. Thanks!!

  11. Super easy & so delicious!!!!!  I substituted rice wine vinegar & honey mustard.  

  12. So good….my husband hates vinegar so I only used 1 TBSP, but all the other right on. Vegetables I had on hand were zucchini, onion, broccoli, cauliflower, bell pepper, and potato. (I also roasted some mushrooms). Yum. Thank you. I will use this recipe when I want roasted vegetables!

  13. Wow! These are great!!! Used different veggies & didn’t have fresh Dijon (out of date) so I used regular mustard but they still were delish!! Thank you! will be sharing this recipe with my family (sisters, niece)!

  14. I’m going to make this for Christmas dinner. There will be 10 of us, given everything else we’re having would you recommend doubling the recipe?

  15. Can I use ground Dijon mustard, will it same quantity and does it change the taste if it’s not whole grain Dijon mustard 

  16. I have been searching for a “go to” roasted vegetable recipe for many years. I’m happy to say “the search it over!” These were absolutely delicious. I was hesitant about the 450 degree temperature, but it was perfect and all the vegetables were tender and cooked just right. One thing I did was got a gallon plastic bag to put all the ingredients in and shake it up, allowing the mixture to coat the vegetables more evenly. Thank you for such a yummy recipe.

  17. Thank you! Yummy.

  18. Can I substitute or add sweet potato instead of yukon potato

  19. Would the roasted vegetables go good with the pork tenderloin as a side dish 

  20. I used this recipe on asparagus, peppers, garlic & mushrooms as well as the veggies indicated in the recipe. Can I just say these were the tastiest veggies I ever had? Great recipe! Highly recommend! Thank you!!!

  21. Can the roasted vegetables be made a day ahead & still be delicious reheated the next day without becoming unattractive & mushy?

  22. Oh my goodness so delicious! I added red peppers, and they complemented it beautifully! One of my fave side dishes!

  23. Very good. The second time I made them I added 1/2 tsp Hidden Valley ranch dry dressing mix. Even better!!

  24. Will the cooking time be the same, if I substitute sweet potatoes for the brussel sprouts?

  25. This Dish got stuck in my mind and I will definitely make this sheet pan roasted vegetables this weekend for family.
    Great post, Thank you for sharing this wonderful recipe.

  26. What constitutes a serving? 1 cup?

  27. What a treat! Delicious and easy to make.

  28. Making this for the second time today! Delicious 

  29. This recipe is outstanding. We even used leftovers warmed up on toast spread with hummus. Then we topped it with slices of tomato and avocado . The mustard flavor came through and is so delicious . This is now my go to roast vegetable recipe!

  30. Is there a way to make this without oil or butter? I cant have oil or butter at the moment.

    • That’s tricky, as without fat the veggies will take longer to roast and get golden, and I’ve never actually tested it. The oil also balances the flavors of the vinegar and mustard… so if you omit the oil, I’d also omit those and only use the seasonings. Otherwise the taste will be way off.

    • You might want to try broth as a substitute.

  31. Mmm! Nothing better (or easier)! The colors are so pretty, and I love the mustard!

  32. I need to try this immediately, it looks so good! Healthy and yummy!

  33. My favorite side dish! Easy and healthy!

  34. these look so good! I have to make them for dinner!

  35. I love roasted veggies! These would make the perfect side dish!

  36. Roasted veggies are the best! I could eat them every day!

  37. These vegetables are absolutely perfect!