Some of the best weeknight dinners need nothing more than a sheet pan and a hot oven, and this crunchy, crispy Roasted Sheet Pan Veggies is a hit right out of the oven. We take 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. We’ve included our essentials to be sure you have the perfect side dish. Or, you could make this recipe your main meal by adding a protein like salmon, chickpeas, tofu, or grilled chicken.
How Do You Roast Vegetables on a Sheet Pan?
Preheat the oven to 375°F. Cut the zucchini and yellow squash into evenly sized pieces, about the same size as the chopped okra, so everything finishes cooking at once. Cut the corn kernels from the cob, or measure out 2 cups of kernels. Toss all the vegetables with olive oil, salt, and pepper, then spread them in a single layer on a large rimmed sheet pan.
Roast until the vegetables are tender and lightly browned, about 25 to 30 minutes, stirring once halfway through. While they roast, stir together the honey, Fresno pepper sauce, melted butter, black pepper, and red pepper flakes. Drizzle the glaze over the hot vegetables just before serving, so it stays glossy and clings to every piece. If your oven runs cool or the pan is full, the vegetables may need a few extra minutes; golden edges on the squash and corn are your cue that they’re done.
Fresno pepper sauce brings fruity, moderate heat, but any favorite hot sauce works. Start with less if you’re sensitive to spice; you can always pass extra glaze at the table.
How Do You Keep Okra From Getting Slimy?
Okra’s natural thickening quality, often called slime, comes out when you cut the pods and cook them in moist conditions. High, dry heat is the cure. Pat the okra completely dry after washing, spread it out on the pan so it roasts rather than steams, and avoid stirring too often. Roasting firms the pods and gives them crisp, browned edges. For the least slime, slice the okra into thick rounds or halve the pods lengthwise instead of chopping them small.
Can I Use Frozen Vegetables Instead of Fresh?
Frozen corn and frozen okra both work in a pinch. Don’t thaw them; spread them straight from the freezer onto a preheated pan and add 5 to 10 minutes to the roasting time. They release more moisture than fresh vegetables, so give them extra space. The recipe is endlessly flexible, too. Swap in bell peppers, red onion, eggplant, broccoli, or green beans, depending on what looks best at the market.
Tips for Recipe Success
Cut evenly. Similar-sized pieces cook at the same rate, so nothing ends up burnt or underdone.
Don’t crowd the pan. Vegetables need space to roast and crisp. If your pan is full, divide them between two pans.
Preheat the pan. Sliding the vegetables onto a hot sheet pan jump-starts browning.
Add the tomatoes late if you like them whole. Cherry tomatoes can burst and release their juice. Add them for the last 10 minutes if you prefer them intact.
Finish with a squeeze. A final pinch of flaky salt and a squeeze of lime juice wake up the flavors once the glaze goes on.
Can I make this sheetpan recipe ahead of time?
Roast the vegetables, cool, and refrigerate for up to four days. Store the glaze separately, and drizzle it on after reheating the vegetables at 400°F for 8 to 10 minutes.
What Dietary Swaps Can You Make for This Recipe?
Dairy-free: Replace the melted butter in the glaze with olive oil or melted coconut oil. The glaze will be slightly thinner but just as flavorful.
What Can I Serve With Roasted Sheet Pan Vegetables?
Serve the vegetables with grilled chicken, steak, shrimp, or salmon, or spoon them over rice, quinoa, or creamy polenta with chickpeas or tofu for a hearty vegetarian meal. They also make a colorful filling for tacos or grain bowls.
Love sweet heat? Try our Green Chile Corn Madeleines with Smoked Honey Butter.
For more easy vegetable sides from TABLE, make Veda Sankaran’s Honey and Ghee Roasted Carrots, Anna Franklin’s Sweet and Sour Red Cabbage, or Chef Jackie Page’s Green Bean Casserole.
Looking for more busy-night inspiration? Browse our 11 Easy Weeknight Dinner Recipes and our Plant-Based recipe collectionegetables?
Serve the vegetables with grilled chicken, steak, shrimp, or salmon, or spoon them over rice, quinoa, or creamy polenta with chickpeas or tofu for a hearty vegetarian meal. They also make a colorful filling for tacos or grain bowls.
Love sweet heat? Try our Green Chile Corn Madeleines with Smoked Honey Butter.
For more easy vegetable sides from TABLE, make Veda Sankaran’s Honey and Ghee Roasted Carrots, Anna Franklin’s Sweet and Sour Red Cabbage, or Chef Jackie Page’s Green Bean Casserole.
Looking for more busy-night inspiration? Browse our 11 Easy Weeknight Dinner Recipes and our Plant-Based recipe collection
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Roasted Sheet Pan Veggies with Spicy Glaze
Description
Zucchini, yellow squash, okra, corn, and cherry tomatoes roasted on one sheet pan and finished with a sweet-heat glaze of honey, Fresno pepper sauce, butter, and red pepper flakes.
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.
About the Recipe Author and Stylist
Anna Franklin is TABLE Magazine‘s food stylist and recipe developer. A Pittsburgh native and graduate of the Indiana University of Pennsylvania Academy of Culinary Arts, she spent years in restaurant kitchens and photo studios before turning to food styling. She is also the founder of Bazaaa Sauce, a Pittsburgh hot sauce microbrand. Read more of her recipes at TABLE.
About the Photographer
Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists. See more of his work in TABLE Magazine.
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