This simple 1 pan healthy roasted vegetable dinner is just that – roasted vegetables, one pan, a simple dinner. I love adding some canned chickpeas and delicious dressing to complete the meal. Easy and low-maintenance, this dish is the perfect dinner to use up leftover vegetables. And the best part? No recipe needed!
I love the idea of getting people more comfortable with cooking without a recipe. I guess my confidence in the kitchen has happened over time, with the help of many cooking shows and a fuss-free partner my creativity in the kitchen has been able to flourish. I rarely use recipes now and prefer to instead look in my fridge and pantry and create something from the ingredients on hand. Gradually what I am beginning to realize is that this is what I want to share with others as well – how to cook without a recipe!
Optional ingredients for roasted vegetable dinner – broccoli, cauliflower, carrots, mushroom, Brussel sprouts and yam
Why I Made This 1 Pan Healthy Roasted Vegetables Dinner
Making A Quick 1-Pan Dinner
Sometimes we just need those go-to dishes that involve minimal dishes and minimal time in the kitchen. I love this meal because all you need to do is chop your vegetables, toss them on a baking tray, and bake.
Minimal Clean-Up
By baking all the vegetables on the same baking tray, we are cutting back on dishes. No need to roast your vegetables separately, or roast some and boil others. Just toss all your vegetables on your baking tray, bake until cooked and enjoy!
A No-Recipe Recipe
You can use whatever vegetables you like here, no need to follow a recipe. As long as you have a basic understanding of which vegetables need to be cooked for longer (like sweet potato, yams, squash and potato), you will be able to wing this dish without a recipe.
It Can Be Made Seasonal
In the colder months use long-storage vegetables such as squash, sweet potato, yam as well as onion, Brussel sprouts and carrots. In the warmer months try mushrooms and zucchini, along with bell peppers.
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.
Tips For This 1 Pan Healthy Roasted Vegetables Dinner
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.
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 for 15 minutes before adding the other vegetables, you can roast the squash for 10 minutes before adding the other vegetables.
What Vegetables To Use In Spring and Summer?
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.
Garlic Roasted Vegetables
Who doesn’t love garlic? Chop a few cloves of garlic and add to each vegetable layer of this dish. Don’t have the patience for chopping garlic? No worries, powdered garlic tastes just as good. Use a total of 1 tablespoon of powdered garlic, added in with each layer of vegetables or chickpeas.
Optional protein: canned chickpeas that have been drained and rinsed. Optional starch for serving: brown rice.
How To Build A 1 Pan Healthy 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
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 pinch of salt can do. If you want to take things a step further 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.
What Other Plant-Based Protein Sources Can I Use?
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 lentils in Best Lentil Salad Recipe with a Mustard Vinaigrette or How To Cook Lentils + 5 Reasons Why We Should Eat Lentils)
- Baked Tofu (see recipe in Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing)
- Marinated Tempeh (see recipe in Baked Tempeh Asian Salad with Ginger Sesame Dressing)
- Tempeh ‘Meatballs’ (see recipe Almond Tempeh Vegan Meatballs)
- Hemp Hearts
- Boiled Eggs (not plant-based but see my post The Health Benefits of Eggs + Why I Eat Eggs)
What Are Some 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:
- 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
For me, this dish is all about the dressing. 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 – Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice
- Savoury Glory Bowl Dressing – Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing
- Delicious 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
Want Some More Healthy Simple Dinner Recipes?
Try these simple and delicious mid-week meals based on plant-based proteins:
- Ginger French Lentil Stew with Couscous
- Easy Vegetarian and Bean Soup
- Vegan Buddha Bowls with Lentils and a Miso Tahini Dressing
How To Make Sheet-Pan Dinner | Un-Recipe
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.Other Plant-Based Protein Options
- 1 cup of dry brown or green lentils (see tips on how to cook lentils in Best Lentil Salad Recipe with a Mustard Vinaigrette or How To Cook Lentils + 5 Reasons Why We Should Eat Lentils)
- Baked Tofu (see recipe in Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing)
- Marinated Tempeh (see recipe in Baked Tempeh Asian Salad with Ginger Sesame Dressing)
- Tempeh 'Meatballs' (see recipe Almond Tempeh Vegan Meatballs)
- Hemp Hearts
- Boiled Eggs (not plant-based but see my post The Health Benefits of Eggs + Why I Eat Eggs)
Grain Options
- 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. Here are some delicious dressing recipes:- Healthy Ranch - Vegan Ranch Dressing with Hemp Hearts
- Miso Tahini Dressing - Japanese Salad Bowls with a Miso Tahini Dressing and Brown Rice
- Savoury Glory Bowl Dressing - Baked Tofu Kale Quinoa Salad with Glory Bowl Dressing
- Delicious Peanut Sauce - Simple Peanut Sauce Indonesian Style
Putting It All Together
- 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
Nutrition
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Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition and share some of her favourite seasonal recipes and sustainable eating tips.
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