30-Minute Spiced Roasted Sheet-Pan Vegetables with Chickpeas
May 25, 2023 (Last updated Mar 16, 2026) by Hannah Sunderani
Learn how to perfectly roast vegetables with this Spiced Sheet-Pan Roasted Vegetables recipe! This 30-minute recipe is well-spiced, using wholesome vegetables like cauliflower, squash, sweet potatoes and tomatoes. As well as chickpeas as a great meat-free alternative to chicken. Oven-roasted until crispy and golden, it’s a simple plant-based side dish. Or serve on rice with a dollop of coconut yogurt for the main course!
If you’re a regular here on the blog then you know I love easy vegan dinner recipes that require minimal time and effort. Cue my Easy Veggie Stir-Fry with Miso Sauce. Well I’m at it again! Teaching you how to perfectly roast vegetables for a simple sheet pan dinner.
This plant-based dinner recipe is so easy, featuring vegetables that are full of delicious flavour from the spices to the roasting. It’s the perfect meal prep recipe, or go-to meal to throw together on a busy weeknight. You’ll love this savoury, well-spiced dish!
These Sheet Pan Vegetables are…
- Vegan
- The perfect easy side dish
- Well-spiced
- Wholesome
- Newbie cook approved
- Weeknight friendly
- Meal prep friendly
- Made with simple wholefood ingredients
As you can see this is a simple plant-forward sheet pan dinner recipe that you must add to your weekly rotation! Since having a baby, I’m all about making meals that are wholesome and hearty, (with minimal clean up!); which is why I love this sheet-pan vegetable recipe!
Ingredient Notes
There are three components to delicious sheet-pan oven-roasted vegetables:
- The veggies – Of course! I love a blend of sweet potato, cauliflower, a large onion, and grape or cherry tomatoes. It’s hearty, tender, rich, slightly sweet flavour from the juicy, burst tomatoes.
- The protein – I add chickpeas for a simple plant-based protein to the sheet-pan. This allows this dish to work as a quick sheet pan meal when served over rice.
- The spices – This is the key to all the flavour. You’ll need a quality olive oil, white miso paste, maple syrup, fresh lemon juice, 3 cloves garlic, ground coriander, turmeric, cumin, and salt. So simple, yet so flavourful!
How to Make these Spiced Sheet-Pan Roasted Vegetables
Making an easy sheet pan of delicious veggies is so much easier than you think and comes together in 4 super simple steps.
Recipe FAQs
Is parchment or foil better for roasting vegetables?
This is really personal preference, but I personally prefer parchment paper. Parchment paper is more nonstick than foil and creates more crispy, golden edges on the veggies (it also makes clean up quicker and easier!). If you don’t have either on hand, you can use a silicone baking mat or bake directly on the baking sheet coated with cooking spray.
Do I need to flip the veggies halfway through baking?
Flipping halfway through will help the veggies roast more evenly, so if you have time for it/remember to do so, I do recommend it! After about 20 minutes of roasting, remove the sheet pan from the oven, give everything a good stir, then place the sheet-pan back into the oven for another 10 minutes or so of baking.
Should I season the vegetables before or after roasting?
I highly recommend tossing everything in the seasoning before baking. This not only helps infuse the vegetables with the spiced flavour, but the oil also helps the edges of the vegetables become golden brown and crispy. You can always add additional seasonings after roasting if you find it needs it! (And remember, a sprinkling of salt enhances flavour).
Storage Instructions
This roasted potatoes and veggie side dish will keep in an airtight container in the refrigerator for up to 3 days. Allow the sheet-pan veggies to cool completely before storing.
If needed, the dish can also be frozen. Allow everything to cool before transferring the leftovers to a freezer safe container or storage bag and freeze for up to 3 months.
Leftovers will reheat best in the microwave, in a hot pan on the stovetop, or back in the oven until warmed through.
Cooking Tips
It’s hard to mess up a sheet-pan dinner, but here are a few of my best tips to ensure you have the best success possible.
- Chop your veggies roughly the same size. If the veggies are cut unevenly, they will bake unevenly, so chop them as uniform as possible.
- Spread the vegetables out enough. It’s okay if the ingredients are overlapping just slightly, but for the most part, you want them in an even layer. If they are too crowded on the pan they will steam, not roasted and you’ll be missing out on those caramelized, crispy edges that are so delicious!
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30-Minute Spiced Roasted Sheet-Pan Vegetables with Chickpeas
Ingredients
- 2 medium sweet potatoes peeled and cut into bite sized cubes
- 1 yellow onion , roughly chopped
- 1/2 head cauliflower cut into bite-sized florets (about 3 cups)
- 250 g grape tomatoes
- 1 can (400 ml/14 fl oz) chickpeas , strained and rinsed
Spiced Mixture
- 1/4 cup olive oil
- 3 tbsp white miso
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- 3 cloves garlic , finely chopped
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 tsp sea salt
For Serving:
- cooked brown rice
- unsweetened coconut yogurt
- 2 tbsp fresh cilantro , finely chopped (optional for garnish)
Instructions
- Preheat oven to 400F/200C and line a baking sheet with parchment paper. Place the sweet potatoes, onion, cauliflower, grape tomatoes, and chickpeas onto the baking sheet.
- Make the spiced mixture: In a small bowl, whisk together the olive oil, miso, maple syrup, lemon juice, garlic, coriander, turmeric, cumin and salt. Mix to combine.
- Pour the spice mixture over the vegetables and mix to combine. Spread the vegetables on to the pan to make an even layer with little overlaping.
- Roast the vegetables until fork tender, browned, and sizzling, about 30 minutes. (For more even roasting, remove the sheet pan after 20 minutes and give it a good stir before placing back in the oven for the last 10 minutes). Transfer the vegetables to a serving platter and garnish with cilantro. Optional to serve with brown rice and a dollop of unsweetened coconut yogurt.
Notes
Approvals
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