Do you have a fridge full of leftover vegetables, a pack of chicken thighs (or chickpeas), and about 35 minutes to spare? Perfect. This sheet pan roasted herby vegetables and cranberries recipe was made for exactly that moment.
It’s cozy, colorful, and full of herby flavor — without being fussy. Everything roasts together on one pan, which means minimal prep, minimal dishes, and maximum flexibility. Whether you’re cooking for a holiday table or setting yourself up for a week of easy lunches, this recipe does a lot of work for you.
We love this one because it’s truly an all-in-one meal. Roasted vegetables, protein, and hearty carbs all come together in a way that feels balanced and satisfying. It’s the kind of recipe you can make once and enjoy in multiple ways all week long.
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How to Customize This Recipe
This sheet pan meal is incredibly flexible, which makes it perfect for both holidays and everyday meal prep.
Here are a few easy ways to make it your own:
- Swap the protein:
Use chicken thighs for a hearty option, or chickpeas for a plant-based version. - Change the vegetables:
Use what you already have in your fridge or freezer. - Adjust the herbs:
Fresh rosemary is lovely, but sage or oregano also work well. - Sweetness level:
Not into whole cranberries? Add dried cranberries or golden raisins after roasting.
You really can’t mess this one up. It’s more of a formula than a strict recipe.
Dietary Swaps (Vegan / Gluten-Free / Dairy-Free)
Good news: this recipe is already gluten-free and dairy-free.
To make it vegan or vegetarian:
- Swap the chicken thighs for one 15-ounce can of chickpeas, rinsed and drained.
- Toss the chickpeas with the vegetables so they roast together and soak up all that herby flavor.
Roasted chickpeas are filling, flavorful, and work beautifully for both holiday meals and weekday lunches.
Ingredient Notes and Tips
- Sweet potato:
You can also use butternut squash, delicata squash, or pumpkin. - Cranberries:
Fresh works best. If using frozen, thaw to room temperature first. - Chicken thighs:
Boneless or bone-in both work. Bone-in may need a few extra minutes. - Vegetable swaps:
Almost anything roasts well at this temperature. Try:- Carrots or parsnips
- Green beans or asparagus
- Eggplant
- Bell peppers
- Cauliflower or cabbage
- Mushrooms
- Yukon gold or fingerling potatoes
Aim for roughly one cup of vegetables per serving.
How to Store and Reheat
For meal prep:
- Store leftovers in airtight containers in the fridge for up to 4 days.
- Reheat in the microwave, toaster oven, oven, or skillet.
- This recipe is not freezer-friendly due to the roasted vegetables.
For holidays or gatherings:
- Best served hot.
- If made ahead, reheat in the oven for a few minutes before serving.
- Plan for one chicken thigh per person, or one can of chickpeas for about three servings.
FAQ
Can I make this recipe vegan?
Yes. Replace the chicken thighs with one 15-ounce can of chickpeas. Toss them with the vegetables and roast everything together.
Can I use different vegetables?
Absolutely. This recipe is designed to be flexible. Use whatever roasts well and fits your taste preferences.
How long does it last in the fridge?
Up to four days when stored in airtight containers.
Can I make this ahead for a holiday meal?
Yes, but reheat it in the oven before serving. This dish is best enjoyed hot.
Is this good for meal prep lunches?
Very. It reheats well and includes protein, vegetables, and carbs all in one container.
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Simple Sheet Pan Roasted Herby Vegetables And Cranberries
Ingredients
- 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
Instructions
- 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!
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