1 Pan Healthy Roasted Vegetable Dinner

This simple 1-pan healthy roasted vegetable dinner is just that – roasted vegetables, one pan, a simple dinner. Adding some canned chickpeas and a creamy dressing completes the meal. Easy and low-maintenance, this dish is a great way to use up leftover vegetables, and the best part is, no recipe is needed!

 
Getting comfortable with cooking without a recipe can improve confidence in the kitchen, and inspire creativity. A little bit of basic foundational knowledge around cooking can help with no-recipe cooking, which can come with practice or remembering some simple tips around cooking. I find what is most helpful for sheet-pan baking, is knowing which vegetables take the longest to cook.

Recipe Tips

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 (potato, sweet potato, yam, beets, parsnip, etc) for 15 minutes before adding the other vegetables, you can roast the squash for 10 minutes before adding the other vegetables.

Seasonal Swaps

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.

Adding Garlic

Chop a few cloves of garlic and add to each vegetable layer of this dish. Powdered garlic tastes just as good; use a total of 1 tablespoon of powdered garlic, added in with each layer of vegetables or chickpeas.

How To Build A 1 Pan 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

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

Roasted Vegetable Seasonings

It is amazing what just a small amount of salt can do. For more seasoning 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.

Plant-based Protein Options

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 (eggs can be part of a healthy plant-based diet, see The Health Benefits of Eggs + Why I Eat Eggs)

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 which won’t spike sugar levels:

• 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. 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 – Miso Tahini Dressing
• Savoury Glory Bowl Dressing – Glory Bowl Dressing
• Peanut Sauce – Simple Peanut Sauce Indonesian Style

Putting It All Together

For the perfect roasted vegetable dinner serve:

1. Place the grain on the bottom (if using)
2. Roasted vegetables on top
3. Plant-based protein on top (unless chickpeas are already mixed with the vegetables)
4. Topped with dressing
5. Optional extras can include – sprouts, hemp hearts, sunflower seeds, pumpkin seeds, dulse seaweed, nutritional yeast, hot sauce

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