There’s nothing like crunchy, crispy Roasted Sheet Pan Veggies right out of the oven. But, we’re taking this dinner staple to elevated levels by adding in a Spicy Glaze that brings a slight kick without overwhelming the natural flavor of the veggies. Feel free to experiment with adding your own favorite vegetables to the tray. But, we’ve included our essentials to be sure you have the perfect side dish. Or, you could make this recipe your main meal by combining it with a source of protein like chickpeas, tofu, or grilled chicken.
Tips for Making Roasted Veggies in the Oven
The key to roasting veggies perfectly in the oven is to evenly expose the vegetables to the heat by cutting vegetables into similar-sized pieces that will cook with similar timing. After tossing your veggies in oil, be sure to spread them out in a single layer on a baking sheet. Remember, you don’t want to overcrowd the pan. If that happens, you won’t expose as much surface area as possible to the full heat of the oven, and your veggies will not cook evenly. Generous spacing on the tray also prevents steaming, ensuring crispy edges.
Roasted Sheet Pan Veggies with Spicy Glaze
Description
Just one easy sheet pan bake and you have a dinner that will last all week!
Ingredients
For the roasted sheet pan veggies:
- 1 small zucchini
- 1 small yellow squash
- 3 cups okra, chopped
- 1 cup cherry tomatoes
- 2 cups corn
- 2 tbsp olive oil
- Salt and pepper to taste
For the spicy glaze:
- 1/4 cup honey
- 1/4 cup red fresno pepper sauce (or your choice of hot sauce)
- 2 tbsp melted butter
- 1 tsp black pepper
- 1 tsp red pepper flakes
Instructions
- Toss all the veggies in olive oil, salt and pepper. Roast at 375 degrees.
- While the veggies are roasting, mix all the sauce ingredients together and set aside.
- Once the veggies are tender and slightly browned, drizzle with spicy glaze and serve.
Recipe and Styling by Anna Franklin
Story by Kylie Thomas
Photography by Dave Bryce
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