Sheet Pan Lemon Roasted Vegetables is both easy and delicious recipe ideas.
I like how this recipe can be altered to fit about any kind of diet.
Sheet Pan Lemon Roasted Vegetables
This is a simple recipe that offers a variety of options for about any diet plan.
I like how colorful this is in addition to being so flavorful!
Did you try my recipe for How to Make Fire Roasted Tomatoes?
That recipe is also for a vegetable side dish that can be roasted in an oven.
This recipe however, allows us to use a variety of vegetables allowing for more flavors.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
People ask are roasted vegetables healthy.
I suppose that when vegetables are involved, you could easily assume that about anything can be healthy. However, having said that, I personally would not French fries or other breaded and fried vegetables to be the healthiest food in the world.
Experts will say that most vegetables are usually at their healthiest in their closest to raw form.
Once you start cooking vegetable you risk the possible loss of nutrients.
When it comes to roasted vegetable that are baked, as long as you do not add a lot of other kinds of ingredients (salt, sugar, breading, etc), the vegetables should be close to their healthiest presentation.
You may have asked in the past, how do you roast vegetables without getting soggy.
Certainly, the goal of roasting most vegetables is to get a crisp and not soggy result.
Achieving the perfectly roasted vegetable has to do with several variables.
Here is what to keep in mind when roasting your vegetables if you want yours to not turn out soggy.
First of all, make sure that your vegetables are clean and dry before adding them to the pan for roasting. Go as easy as possible on liquid ingredient (oil etc) that are also added.
Sheet Pan Lemon Roasted Vegetables
Tips for roasting vegetables.
I just mentioned that your vegetables should be clean and dry before adding them to the baking sheet. Also, try to limit the liquids (oil etc) that are also added to the baking sheet if you want to avoid a soggy vegetable result.
Here are some more great tips for you.
- I prefer to not pretreat my roasting pan for vegetables in a recipe such as this one. Tossing the vegetables in oil before I transfer them to the pan keeps the vegetables moist for baking and prevents them from sticking to the pan.
- Yes, this recipe can be the perfect vegan recipe. To make this recipe vegan simply use maple syrup in lieu of the honey. You will need less maple syrup than honey but, we are talking about a teaspoon in total here.
- To allow for even cooking, arrange the vegetables in a single layer rather than overlapping them if possible. Also, shake or mix the vegetables during the roasting process to allow them to cook evenly.
People ask, what kind of pan is best for roasting vegetables.
This may seem like an obvious answer to some however, I believe it is worth reminding everyone even myself. The pan that you use to roast vegetables on top of can make a difference.
A simple cookie sheet is not the best sheet or pan to use for roasting vegetables on.
For best results, use a rimmed baking sheet to roast vegetables.
That rimmed baking sheet does not need to have aluminum foil or parchment paper on top of it either.
How to prepare vegetables for roasting.
Vegetables should be cleaned if needed and allowed to dry.
Also, they should be cut in bite sized pieces that are in similar sizes.
By the way, while you are here you may also be interested in these ideas.
- Easiest Greek Salad in Vinaigrette Dressing.
- How to Make Fire Roasted Tomatoes.
- Kale and Quinoa Caesar Salad.
- Mediterranean Style Green Bean Salad.
- Classic Eggplant Caponata.
- Easy Chicken Orzo Salad.
- How to Follow the Mediterranean Diet.
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Sheet Pan Lemon Roasted Vegetables
Sheet Pan Lemon Roasted Vegetables
I mentioned above that this recipe works best on a rimmed baking sheet. You do not have to line the baking sheet with parchment paper or foil as well.
I also mentioned how to prepare the vegetables for this recipe.
Vegetables should be clean (if you are keeping skins on the potatoes etc.) and allowed to dry. Also, cut the vegetables into bite size pieces that are close to uniform in size.
Sheet Pan Lemon Roasted Vegetables
Feel free to omit vegetables or sub in other vegetables as needed. You want two pounds total in vegetables for this recipe. Note that if you are not using potatoes this recipe can be made in as little as 15 minutes!
- Red Potatoes- 1 pound. Peel the potatoes or clean the skin before cutting them into quarters.
- Brussels Sprouts- 1 pound, cut in half (rinsed and ends trimmed etc.)Broccoli would make for a suitable alternative or partial sub in.
- Olive Oil- 2 tablespoons divided plus additional as needed.
- Lemon Juice- 3 tablespoons . Fresh lemon juice without added ingredients is preferred.
- Garlic- 3 cloves minced. That is about a tablespoon.
- Dijon Mustard- 1 teaspoon.
- Honey or Maple Syrup- 1 teaspoon or as needed.
- Seasonings as desired. This can include Italian Seasonings, Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
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How to make Sheet Pan Lemon Roasted Vegetables
- Preheat your oven to 425. If you really want to, you can give your rimmed baking sheet or line it with parchment paper. This is optional but, some folks prefer to do this.
- Make sure that your vegetables are prepared as indicated above, cleaned, dried, in cut into uniform bite sized pieces as needed.
- Place the potatoes in a large mixing bowl and toss with one tablespoon of the oil. You can season as desired. Bake for 15 minutes.
- While the potatoes are baking, place the brussels sprouts in to the large mixing bowl and toss with the remaining oil and seasonings as desired. After 15 minutes of baking remove the pan from the oven and blend in the tossed brussels sprouts. Again, spread the vegetables out evenly in a single layer and return the baking sheet to the oven to bake for another 15 minutes. If you need to add additional oil to the vegetables do so in small amounts (teaspoons) when mixing the vegetables on the baking sheet.
- In a small mixing bowl, use a whisk or fork to blend together the lemon juice, garlic, Dijon mustard, and honey or maple syrup. After removing the baked vegetables from the oven, pour this mixture over the vegetables and then toss. Seasong as needed and serve immediately.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sheet Pan Lemon Roasted Vegetables, a healthy and simple side dish recipe that can be made vegan, Mediterranean diet, paleo, or gluten free.
Sheet Pan Lemon Roasted Vegetables
Ingredients
- Red Potatoes- 1 pound.
- Brussels Sprouts- 1 pound
- Olive Oil– 2 tablespoons divided.
- Lemon Juice– 3 tablespoons .
- Garlic– 3 cloves minced.
- Dijon Mustard– 1 teaspoon.
- Maple Syrup– 1 teaspoon.
- Seasonings as desired. This can include Italian Seasonings Mediterranean Diet Seasoning Blend, Greek Seasoning Blend, Salt, and/or Pepper.
Instructions
- Preheat your oven to 425. If you really want to, you can give your rimmed baking sheet or line it with parchment paper. This is optional but, some folks prefer to do this.
- Make sure that your vegetables are prepared as indicated above, cleaned, dried, in cut into uniform bite sized pieces as needed.
- Place the potatoes in a large mixing bowl and toss with one tablespoon of the oil. You can season as desired. Bake for 15 minutes.
- While the potatoes are baking, place the brussels sprouts in to the large mixing bowl and toss with the remaining oil and seasonings as desired. After 15 minutes of baking remove the pan from the oven and blend in the tossed brussels sprouts. Again, spread the vegetables out evenly in a single layer and return the baking sheet to the oven to bake for another 15 minutes. If you need to add additional oil to the vegetables do so in small amounts (teaspoons) when mixing the vegetables on the baking sheet.
- In a small mixing bowl, use a whisk or fork to blend together the lemon juice, garlic, Dijon mustard, and honey or maple syrup. After removing the baked vegetables from the oven, pour this mixture over the vegetables and then toss. Season as needed and serve immediately.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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