Spain on a Fork > All Recipes > Tapas > How to Make THE BEST Sheet-Pan Roasted Vegetables
All Recipes, Tapas / November 30, 2019

How to Make THE BEST Sheet-Pan Roasted Vegetables

With the holiday´s coming up, everything get´s pretty hectic in the kitchen. The last thing you wanna worry about is the side dish. But at the same time, you want your side dish to stand out. These sheet-pan roasted vegetables are just that. 

In this post, I will show you how to make THE BEST sheet-pan roasted vegetables you will ever taste. Seriously folk´s, these veggies are insanely delicious and super easy to make. We´re gonna basically cut the veggies, dump them into a baking tray, season them and into the oven they go. Easy peasy.

To make this recipe, I used a simple combination of veggies, but all the ingredients together created an incredible explosion of yuminess. I also used an organic extra virgin olive oil from Apollo. This California olive oil is insanely delicious and really took these veggies to the next-level in greatness.

TIPS & TRICKS to make this recipe: Remember to preheat your oven before you get started, such an important step. It took me exactly 35 minutes to get the perfect texture to all the veggies, but each oven heat´s differently, so keep an eye on them. Line your baking tray with parchment paper, this way your veggies don´t stick and they´re easily removed from the baking tray.

Key Ingredients & Cookware I used in this Recipe:


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Watch the Video Below on How to Make THE BEST Sheet-Pan Roasted Vegetables

5 from 1 vote

How to Make THE BEST Sheet-Pan Roasted Vegetables

Course Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 yukon gold potatoes
  • 1 large zucchini
  • 2 red bell peppers
  • 2 large onions
  • 1 head of garlic
  • 1/4 cup extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tbsp dried thyme
  • 1 tbsp dried rosemary
  • 2 tsp sweet smoked Spanish paprika


  1. Cut each potato in half, then each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter right down the middle and then into 1/2 inch thick pieces, add the cut potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer and evenly spread out

  2. Cut 1 large zucchini into 1/4 inch thick rounds, evenly divide over the potatoes, cut 2 red bell peppers into 1 inch x 1 inch pieces and add over the potatoes and zucchini, cut 2 large onions in half, then cut each half right down the middle and into 1/2 inch thick pieces, evenly spread the onions into the baking tray, grab 1 head of garlic and seperate the cloves, cut a slit on each clove and add to the baking tray

  3. Drizzle a generous 1/4 cup of extra virgin olive oil over the vegetables, season generously with sea salt, freshly cracked black pepper, 1 tbsp of dried thyme, 1 tbsp of dried rosemary and 2 tsp of sweet smoked Spanish paprika, make sure you evenly spread out the herbs & spices so each piece of vegetable get´s coated

  4. Add into a preheated oven, bake + broil option 250 C - 475 F

  5. After 35 minutes the vegetables should be perfectly cooked, you can always stick a toothpick into a piece of potato, if it easily goes in but with a little resistance, the veggies are done, remove from the oven and serve at once, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make these sheet-pan vegetables.

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  1. Carol Ashworth

    5 stars
    Never tried roasted vegetables before so tasty. Mine took slightly longer than the time stated but I know all ovens are different in cooking times. Will definitely make again I added chicken thighs on top for the last 2o mins of baking made a complete meal in one tray. Thanks for sharing this recipe.

    06 . Nov . 2020
    • Spain on a Fork

      So happy to hear that Carol! thanks for the comment 🙂 much love

      06 . Nov . 2020

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