Easy Pan Roasted Vegetables

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Platter of our Easy Pan Roasted Vegetables with Fresh Herbs for a delicious holiday veggie dish

What’s an easy, elegant side dish? Pan roasted vegetables is the answer.

Roasted vegetables are perfect for just about any meal, holiday or otherwise. But they feel especially cozy and celebratory when paired with things like our Vegan Lentil Nut “Meatloaf” and Easy Vegan Gravy. Perfect dinner much?

Plus, this tutorial shows you:

  • How to get perfectly tender roasted vegetables every time,
  • Which seasonings make the flavors pop, and
  • What sauces pair best with different flavor profiles and styles of dishes.

Shall we?

Wood cutting board filled with fresh beets, potatoes, parsnips, carrots, onions, garlic, and herbs for roasting

This recipe requires 1 pan, as the title suggests. I love recipes where you can just throw everything on a pan with the seasonings, toss, and bake! It’s why I started Minimalist Baker to begin with. Ease, simplicity, no fuss—that’s the name of the game around here.

For this particular batch of veggies, I went with onion, potato, sweet potato, parsnip, beets, and carrots. But really you can throw just about any vegetables you have on hand onto the pan. Just keep in mind baking times.

Baking Times

Starchier root vegetables and onions generally take a bit longer to cook through—generally speaking, about 25-35 minutes at 375 degrees F (190 C), while lighter vegetables, such as bell peppers, Brussels sprouts, cabbage, and broccoli require less—generally speaking, about 20-25 minutes at 375 degrees F (190 C). The one exception here is cauliflower, which I find benefits from a longer roast (up to 35-40 minutes).

So, for example, if mixing broccoli and sweet potato, I’d suggest adding the broccoli to the pan at about the 10-minute mark to prevent it from burning.

Parchment-lined baking sheet filled with sliced vegetables and herbs for roasting

Let’s talk flavor.

To keep things festive and autumnal, for this recipe, I went with fresh rosemary and thyme, salt and pepper to enhance each vegetable’s flavors, and (the unsung hero) a bit of maple syrup. A little sweetness helps enhance the natural starches in vegetables. I especially love it for sweet potato, onions, and parsnip. But really, it adds a little “oomph” to most roasted vegetables. Salty-sweet just works.

Flavor also comes from a light coating of oil, which helps the veggies caramelize, become tender, and brown in the oven, resulting in that “umami” effect. If avoiding oil, fear not. Check out our Oil-Free Roasted Vegetables tutorial!

Not into herbs? Go for any spice blend—our DIY Curry Powder and DIY Shawarma Spice Blend are instant favorites!

Baking sheet filled with freshly roasted vegetables and herbs for a simple vegan side dish

What about sauce?

When it comes to sauce pairings, a) they’re optional. And b) the world is your oyster.

For this batch of vegetables, I went with our Easy Vegan Gravy because I intended to serve it alongside a healthy helping of Mashed Cauliflower and our Vegan Lentil Nut “Meatloaf.” Otherwise, here are a few other pairing ideas that make the most of delicious sauces.

Vegan Crudité, utilizing our 5-minute Macadamia Nut Cheese
Abundance Kale Salad, utilizing our a Savory Tahini Dressing
Sweet Potato Chickpea Buddha Bowls, utilizing our go-to Lemon Maple Tahini Dressing
Roasted Squash Salad, utilizing a Balsamic Reduction
Roasted Vegetable Tacos, utilizing our Easy Chimichurri Sauce
Curry Roasted Vegetables & Lentil Salad, utilizing a savory Tahini-Curry Dressing
Rich Red Curry with Roasted Vegetables, utilizing a Rich Curry Sauce

A backlit view of a platter of pan roasted vegetables with vegan gravy

We hope you love these pan roasted veggies! They’re:

Perfectly tender
Incredibly easy to make
& a great way to sneak more veggies onto your plate

While delicious on their own, these veggies would pair perfectly with things like our Whole Roasted Cauliflower, The Best Vegan Meatballs, Easy Cultured Vegan Cheese, Baked Quinoa Black Bean Falafel, and Vegan Sloppy Joes.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate and platter of Pan Roasted Vegetables with Fresh Herbs and a drizzle of vegan gravy

Easy Pan Roasted Vegetables

Easy pan roasted vegetables! Simple seasonings and methods required. Tender, perfectly browned, and the perfect side to just about any meal.
Author Minimalist Baker
Platter of Pan Roasted Vegetables with a measuring cup of gravy
5 from 3 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 (Servings)
Course Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 large parsnip, peeled and chopped (or sub 2 small per 1 large)
  • 1 large Yukon potato, chopped (or sub 2 small yellow per 1 large Yukon)
  • 1 small-medium sweet potato, chopped (skin on)
  • 1 small bundle carrots, tops removed, peeled and chopped
  • 2 small beets, tops removed, peeled and chopped
  • 5 cloves garlic, skin removed
  • 1 medium red or yellow onion, sliced in wedges lengthwise
  • 2 Tbsp fresh herbs (we used rosemary and thyme // or sub dried)
  • 2 Tbsp oil (see notes for oil-free method!)
  • 1/4 tsp each sea salt and black pepper
  • 1 Tbsp maple syrup or organic brown sugar (optional)

FOR SERVING optional


  • Preheat oven to 375 degrees F (190 C) and line 2 large baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
  • Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
  • Roast until golden brown and tender—about 30-45 minutes, or more—tossing/flipping at the halfway point to ensure even baking.
  • Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.



*Nutrition information is a rough estimate calculated without optional ingredients.
*Avoiding oil? Check out our Oil-Free Roasted Vegetables recipe.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 169 Carbohydrates: 30 g Protein: 3.1 g Fat: 5 g Saturated Fat: 0.6 g Sodium: 187 mg Fiber: 5.7 g Sugar: 10.3 g

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My Rating:

  1. Mary E Jordan says

    I tried your recipe and the veggies were delicious! It is the first time I have roasted veggies on a sheet pan in the oven. Great for my meal prep days.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the roasted veggies, Mary! Thank you for sharing! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, sorry for any confusion here! Sweet potatoes aren’t essential here, but we can see how that is confusing since they are pictured. We’ll see if we can improve clarity.

  2. Leigh says

    I just got an electric skillet that I’d like to start roasting my veggies in. Any cooking suggestions for that method? Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      An electric skillet isn’t typically used for roasting. But you could certainly use it to sauté.

  3. Lola says

    Hi Dana, I keep failing to learn to roast veggies without burning them (broccoli in particular) and hope that your blog and advice will be able to help. In the UK we have fan ovens, should I decrease temperature from 190C to 180C to follow your recipe, would you know? The hardest veg for me to get right is broccoli – burns to a crisp every time, any ideas on what to try? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, it doesn’t require as much cook time I’ve found, which is why I usually cook it with other quick-roasting veggies, like bell peppers and sweet potatoes. You can try decreasing the temperature as well!

  4. John Raworth says

    What I find missing is instructions for preparing the veggies. Such as peeling and slicing or dicing….. and in only 10 minutes???????

  5. Ariel says

    Looks yummy – we love roasted veggies! What difference do you find with roasting at 375º versus 400º? Would 400º be faster, since it is hotter, or take longer to bake in the middle, while making the outside a little crispier? I’ve done both, but just curious, since I usually end up getting impatient and broil ;) haha

  6. Cassie Autumn Tran says

    Roasted vegetables are the BEST for lunch, dinner, pretty much any time of the day! I always love roasted sweet potatoes, eggplant, bell peppers, mushrooms, Brussels sprouts, butternut squash, onions, garlic, carrots, and so much more. I haven’t tried cooking with parsnips, but hey, I would absolutely adore to!

  7. Megan says

    Hi I didn’t understand the bit anout line baking sheets with paper and then cook in a pan? Which is it? Vook in a roasting pan or on a baking sheet? It might be obvious to others but please know When it comes to cooking I suck!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry Megan, in this case, we’re calling a baking sheet a pan and vice versa. Add your veggies to the baking sheet once you’ve covered it with a sheet of paper!

  8. Amy says

    Just made the roasted veggies with the vegan gravy! Phenomenal :)

    I added sweet potatoes and extra beets, doubled the salt and pepper. I used heirloom carrots because they’re prettier.

    I used shiitake mushrooms for the gravy and eyeballed the salt!

    Everything tastes wonderful! Highly recommend this recipe :)

  9. Carl S says

    Many thanks for this, and especially for the OIL FREE version, It is beautiful and I look forward to making it for christmas dinner!
    On the Esselystyn diet oil free is a must. It is generally pretty easy, but that was a nice touch to make it a separate one.


  10. loh says

    I absolutely love to pair my roasted veg with Zhug, a Yemenite sauce packed with fresh cilantro, parsley and hot peppers. It’s incredibly bright and spicy bringing great contrast to the salt, sweet and ‘earthiness’ of the vegetables.

  11. Alice Kaspar says

    This recipe looks fantastic, and I surely will make it in a day or two.

    I really really wish the PRINT button and the recipe were closer to the top.

    I wish the PRINT page was one page so that I didn’t have to reset how many pages to print.

  12. Pauline says

    Thank you for this great recipe. I’ll be making this for my Christmas meal. Nutloaf was already decided, so this will be perfect.
    Your recipes are always so delicious.?

  13. Anne says

    Ooooh I think I am adding this to my Christmas menu! Exactly what I was looking for! (I’m going to add some brussels sprouts too.. thanks for giving cooking times for a variety of vegetables….)