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roasted vegetables

Roasted Sheet Pan Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


These roasted sheet pan vegetables are tossed with O California Roasted Garlic Olive Oil and O Aged Sherry Vinegar, then sprinkled with herbs and spices to create a flavorful side dish that is incredibly delicious yet simple to make!


Units Scale
  • 1 tablespoon O California Roasted Garlic Olive Oil
  • 1 tablespoon O Aged Sherry Vinegar
  • 1 small broccoli crown, cut into 1” pieces
  • 1 cup cauliflower head, cut into 1” pieces
  • 1 red bell pepper, cut into 1” pieces
  • 1 small sweet potato, chopped into 1/2” pieces
  • 34 small red, yellow, or purple potatoes, cut into 1/2” pieces
  • 1 teaspoon herbes de Provence or Italian seasoning
  • Salt to taste


  1. Preheat the oven to 425 degrees.
  2. Line a baking sheet with parchment paper. You may need two baking sheets, depending on the size of your tray.
  3. Toss the vegetables with the O olive oil and vinegar, then sprinkle with herbs.
  4. Spread the vegetables into a single layer on the baking sheet. Be sure the vegetables aren’t too crowded. If necessary, use two pans.
  5. Roast the vegetables for 20 minutes. If using two pans, rotate the pans halfway through.
  6. Use a spatula to flip the vegetables carefully, then continue to bake for 5-10 minutes until the vegetables are lightly browned.