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 10 votes
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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.


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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

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29 comments on “Sheet Pan Oven Roasted Vegetables”

  1. Thank you! Yummy.

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

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

  4. 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!!!

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

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

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

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

  9. 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.

  10. What constitutes a serving? 1 cup?

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

  12. Making this for the second time today! Delicious 

  13. 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!

  14. 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.

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

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

  17. My favorite side dish! Easy and healthy!

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

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

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

  21. These vegetables are absolutely perfect!