Sheet Pan Roasted Vegetables — The Ultimate Meal Prep Side

Ingredients

• 1 large sweet potato, cut into 2 cm cubes
• 1 head cauliflower, cut into florets
• 2 large carrots, cut into chunks
• 1 large red pepper, cut into strips
• 200g broccoli florets
• 1 large courgette, cut into half-moons
• 250g cherry tomatoes
• 1 large red onion, cut into wedges
• 4 cloves garlic, smashed
• 3 tbsp olive oil
• 2 tsp dried mixed herbs or Italian seasoning
• 1 tsp smoked paprika
• 1 tsp garlic powder

Instructions

1. 1

   Preheat oven to 210 °C fan. Line two large baking trays with baking paper (do not line with foil — vegetables steam under foil).

2. 2

   Separate dense vegetables (sweet potato, carrot, cauliflower) and quick-cooking vegetables (pepper, courgette, cherry tomatoes) onto different trays.

3. 3

   Drizzle each tray with olive oil, season generously, and add dried herbs, smoked paprika, and garlic powder. Toss until every piece is well coated.

4. 4

   Spread vegetables in a single layer — no overlapping. This is crucial for caramelisation, not steaming.

5. 5

   Place dense-vegetable tray in the oven first. After 15 minutes, add the quick-vegetable tray.

6. 6

   Roast both trays for a further 20–25 minutes, turning once, until vegetables are golden-edged and tender.

7. 7

   Cool completely before portioning into containers. Keeps in the fridge for 5 days or freezer for 3 months.