Name: How To Make Sheet-Pan Dinner | Un-Recipe
Prep time: 15 min
Cook time: 45 min
Ingredients: 8 cups chopped roasting vegetables ((cauliflower, broccoli, sweet potato, yam, mushroom, Brussel sprouts, onion, carrot, cabbage)); 2-3 tbsp olive oil; 1 can chickpeas (rinsed and drained); 1 cup brown rice or quinoa (dry); 1 recipe Glory Bowl Dressing (see recipe); 1/4 cup pumpkin seeds/ pepitas

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Getting comfortable with cooking without a recipe can improve confidence in the kitchen, and inspire creativity. A little bit of basic foundational knowledge around cooking can help with no-recipe cooking, which can come with practice or remembering some simple tips around cooking. I find what is most helpful for sheet-pan baking, is knowing which vegetables take the longest to cook.

Optional ingredients for roasted vegetable dinner – broccoli, cauliflower, carrots, mushroom, Brussel sprouts and yam

Recipe Tips

How To Roast Vegetables

Roast vegetables in a preheated oven at 400° Fahrenheit. Toss vegetables in a quality oil (I suggest olive oil – see my post How To Use Olive Oil For Cooking) and a pinch of salt. Traditionally, for crispy roasted vegetables you want to spread the vegetables out so they are not touching. For this dish, throw all the vegetables onto one baking-tray – they won’t be crispy but the simplicity of this dish can be complemented by a delicious and creamy dressing.

Yam being sliced, and then added to baking tray

Scrub yam well, and cut it into 1/2″ cubes, leaving the skin on. Roast on a baking tray at 400°F for 15 minutes tossed in olive oil with a pinch of salt.

Roast The Root Vegetables First

Vegetables such as potato, sweet potato and yam require a longer cooking time than other vegetables. Squash will also need a little longer, but not quite as long as the potato family. Roast the root vegetables (potato, sweet potato, yam, beets, parsnip, etc) for 15 minutes before adding the other vegetables, you can roast the squash for 10 minutes before adding the other vegetables.

Seasonal Swaps

In the summer, swap out the potato, sweet potato, yam, squash and Brussel sprouts for summer squash such as zucchini, as well as peppers, mushrooms and asparagus.

Adding Garlic

Chop a few cloves of garlic and add to each vegetable layer of this dish. Powdered garlic tastes just as good; use a total of 1 tablespoon of powdered garlic, added in with each layer of vegetables or chickpeas.

canned chickpeas in a bowl, and dry brown rice measured out

Optional protein: canned chickpeas that have been drained and rinsed. Optional starch for serving: brown rice.

How To Build A 1 Pan Roasted Vegetables Dinner

What Vegetables To Use?

In Spring and Summer

In the spring and summer, you can skip the sweet potato, yam or potato if you want something a bit lighter. Try these favourite warmer weather vegetables:

zucchini
mushrooms
cabbage
kale
carrot
onion
peppers
asparagus
broccoli
cauliflower

Once the yam has baked for 15 minutes, add the remaining vegetables.

In Fall Winter

During the colder months, your roasted vegetable dinner might be geared more towards the starchier vegetables. Try these colder season vegetable options:

squash
sweet potato or yam
potato
Brussel sprouts
beets
cabbage
carrots
rutabaga
turnip
parsnip
leek
mushrooms

Roasted vegetables and chickpeas on baking tray

Once all the vegetables are almost finished cooking, add the drained and rinsed canned chickpeas and bake for a further 5 minutes.

Roasted Vegetable Seasonings

It is amazing what just a small amount of salt can do. For more seasoning try oregano or rosemary for a winter-inspired roasted vegetable dinner, or thyme or garlic powder on summer vegetables. Start with 1 1/2 teaspoons of dry herbs and 1/2 teaspoon of salt.

Plant-based Protein Options

Canned chickpeas are featured in this recipe because they are so simple to add to a 1-pan sheet pan dinner. Simply open a can of chickpeas, drain, rinse and toss onto the roasted vegetables 5 minutes before they are finished cooking. Canned chickpeas do not need to be cooked, simply heated. You can try there other plant-based proteins which can be added after the vegetables are finished cooking:

1 cup of dry brown or green lentils (see tips on how to cook lentil
Baked Tofu (see recipe in Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing)
Marinated Tempeh
Boiled Eggs (eggs can be part of a healthy plant-based diet, see The Health Benefits of Eggs + Why I Eat Eggs)

Grain Options

If you want a more filling meal, you can serve these roasted vegetables on top of a grain. For a lighter meal, the starchiness from the sweet potato, yam or other root vegetables may be filling enough. If you want to serve it with a grain try one of these low glycemic index options which won’t spike sugar levels:

Brown rice (for tips on how to cook see Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice)
Wild rice mixed with basmati rice
Quinoa (for tips on how to cook see Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing)
Couscous (for tips on how to cook see Easy Moroccan Couscous Salad with Raisins)

Sauce For Roasted Vegetables

If you are short on time you can dress it with some sriracha, or serve it with some nutritional yeast and lemon juice. I highly recommend one of these delicious and creamy dressings – make a big batch of them as they can last for up to a week.

Healthy Ranch – Vegan Ranch Dressing with Hemp Hearts
Miso Tahini Dressing – Miso Tahini Dressing
Savoury Glory Bowl Dressing – Glory Bowl Dressing
Peanut Sauce – Simple Peanut Sauce Indonesian Style

Putting It All Together

For the perfect roasted vegetable dinner serve:

Place the grain on the bottom (if using)
Roasted vegetables on top
Plant-based protein on top (unless chickpeas are already mixed with the vegetables)
Topped with dressing
Optional extras can include – sprouts, hemp hearts, sunflower seeds, pumpkin seeds, dulse seaweed, nutritional yeast, hot sauce

Roasted vegetables in blue bowl with baking tray on side

Print Recipe

How To Make Sheet-Pan Dinner | Un-Recipe

This un-recipe is a favourite mid-week go-to and a great way to use up leftover vegetables. Simply add the harder vegetables onto the baking tray and bake for 10-15 minutes, then add the next layer of vegetables, and top with a plant-based protein of your choice.

Prep Time15

Cook Time45

Course: Main Course

Keyword: Roasted Vegetable Tray, Sheet Pan Dinner Vegetarian, Sheet Pan Meal

Servings: 4

Calories: 312kcal

Author: Rachel, Dietitian

Ingredients

8 cups chopped roasting vegetables (cauliflower, broccoli, sweet potato, yam, mushroom, Brussel sprouts, onion, carrot, cabbage)
2-3 tbsp olive oil
1 can chickpeas rinsed and drained

To Serve (optional)

1 cup brown rice or quinoa dry
1 recipe Glory Bowl Dressing see recipe
1/4 cup pumpkin seeds/ pepitas

Instructions

Preheat the oven to 400°F. Prepare all the vegetables (scrub and chop the sweet potato or yam, chop the carrots, destem and halve the Brussel sprouts, chop the cauliflower, etc).
Coat the sweet potato or yam (or potato) with olive oil and a pinch of salt (and any other seasoning you like. Bake for 15 minutes and then remove from the oven and toss gently on the baking tray. Add your other vegetables and toss them in a small amount of oil and more seasoning. Bake for an additional 25 minutes or until the harder vegetables (sweet potato, yam, potato) can be pierced easily by a fork.
Next, add the drained and rinsed chickpeas and bake for a further 5 minutes. Option to add a little oil and seasoning to the chickpeas. If you don't use oil on the chickpeas they will remain soft and not crisp up.
Remove your tray from the oven and that's it! Option to serve with a delicious dressing (see below) or season with nutritional yeast and lemon juice. For a more hardy meal serve with some cooked brown rice or quinoa.

Notes

Vegetable Alternatives In Spring and Summer

zucchini, mushrooms, cabbage, kale, carrot, onion, peppers, asparagus, broccoli, cauliflower

Vegetable Alternatives In Fall and Winter

squash, sweet potato or yam, potato, Brussel sprouts, beets, cabbage, carrots, rutabaga, turnip, parsnip, leek, mushrooms

Optional Roasted Vegetable Seasonings

Try oregano or rosemary for a winter-inspired roasted vegetable dinner, or thyme or garlic powder on summer vegetables. Start with 1 1/2 teaspoons of dry herbs and 1/2 teaspoon of salt.