Do you have a bunch of leftover veggies, chicken breast or chickpeas and 35 minutes to spare?
Great. Because that’s all you need to make this simple, yet flavorful, sheet pan roasted vegetable recipe for the holidays OR for your next meal prep.
I love this recipe because it accomplishes A LOT on one sheet pan.
With roasted chicken (or chickpeas), veggies and sweet potato, you’ve got an all-in-one entree that’s easy to feed to a crowd or use for a complete meal prep.
And who doesn’t love a recipe that only requires a baking sheet and a bowl? So easy.
Let’s talk about customization, shall we?
If you want to make this meal vegan or vegetarian, simply swap out the chicken for chickpeas. That’s it! Roasted chickpeas are a great flavorful and filling plant-based protein that are welcome at any holiday dinner table or in any meal prep container.
This meal is already dairy and gluten-free, so that’s really the only main thing you’d have to change to accommodate other mainstream diets!
As always, the vegetables are easy to change too. If you’re not into onion, broccoli, brussels sprouts and sweet potato, Here are some ideas that could work on this sheet pan:
- green beans
- delicata squash
- acorn squash
- butternut squash
- bell pepper
- red onion
- Yukon gold potatoes
- fingerling potatoes
And if you’re not into whole cranberries, you can add golden raisins or dried cranberries after roasting if you want!
The options are pretty much endless for this one. You can’t lose 🙂
If you plan on making sheet pan roasted vegetables for a holiday meal…
This meal should be roasted right before it needs to be served, or at least heated in the oven for a few minutes after roasting it initially to heat it up. It’s not meant to be eaten at room temp.
You’ll need as many chicken thighs as people you are serving (or more). At least one thigh per person is best when planning out your menu. If using chickpeas, one 15 oz can = 3 servings.
You should also plan to have one cup of vegetables per serving. This recipe serves four, so adjust from there based on what you need!
If you’re using this recipe for meal prep…
It’s pretty straightforward!
This meal reheats really well in the microwave, toaster oven or in the oven. The stove would be great too. It lasts in the fridge for up to four days and it’s not freezer-friendly.
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Simple Sheet Pan Roasted Herby Vegetables And Cranberries
Prep Time10 minutes
Cook Time25 minutes
- 8 oz brussels sprouts chopped in half
- 1 broccoli large head, chopped into florets
- 1 yellow onion chopped roughly
- 1 sweet potato large, chopped into quarters (can also use butternut squash, delicata squash or pumpkin)
- 2/3 cup cranberries fresh. if frozen, thaw to room temp
- 1 TBSP rosemary chopped
- 1 tsp dried thyme
- salt and pepper to taste
- 4 chicken thighs boneless or bone-in
- 2 TBSP olive oil divided
- 1/2 tsp red pepper flakes optional
- 1/2 lemon (for juices)
- if vegan/vegetarian
- 15 oz can of chickpeas rinsed and drained
- Preheat your oven to 375 F
- In a large bowl: add the chopped brussels sprouts, broccoli, cranberries, onion, sweet potato, rosemary, thyme, a generous amount of salt, pepper and 1 TBSP olive oil. *If using chickpeas, add them to the mix. Squeeze the 1/2 lemon over the mixture making sure not to let any seeds fall into the bowl. Use a spatula or wooden spoon to toss everything together. Pour the bowl of veggies onto a baking sheet and spread them out evenly.
- If using chicken: Create a space in middle of the baking sheet for the chicken thighs.
- Add the chicken thighs to the sheet pan and pour half of the remaining 1 TBSP oil on top. Add salt, pepper, thyme and crushed red pepper. Flip the chicken over and repeat the process.
- Bake uncovered for 25 minutes. No need to flip anything!