Oil-Free Sheet-Pan Roasted Vegetables

These oil-free sheet-pan roasted vegetables develop browned edges and deep flavor with a light coating of low-sodium vegetable broth, lemon, and spices. The colorful mix makes an easy side dish for chili, soup, grain bowls, or weeknight dinners.

Recipe at a glance

Servings: 4. Prep time: 15 minutes. Cook time: 30–35 minutes. Total time: 45–50 minutes.

How to roast vegetables without oil

Use a hot oven, dry the vegetables well, and leave space between pieces so they roast instead of steam. A small amount of broth helps the seasonings adhere. Turning the vegetables once encourages even browning on the parchment-lined pan.

Oil-Free Sheet-Pan Roasted Vegetables tips

• First, cut root vegetables a bit smaller than softer vegetables so everything finishes together.
• Next, pat vegetables dry after rinsing to reduce steam and encourage browning.
• Meanwhile, preheat the oven fully so the pan is hot when the vegetables join it.
• For extra caramelization, spread vegetables in a single layer and use two pans if needed.

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 1 medium sweet potato, peeled and cut into 3/4-inch cubes (about 1 1/2 cups)
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 3 tablespoons low-sodium vegetable broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for finishing

Instructions

1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper.
2. Place the sweet potato, broccoli, cauliflower, bell peppers, and red onion in a large bowl.
3. Whisk together the vegetable broth, lemon juice, smoked paprika, garlic powder, thyme, salt, and black pepper.
4. Pour the seasoning mixture over the vegetables and toss until evenly coated.
5. Spread the vegetables in one layer on the prepared pan, leaving space between pieces. Use two pans if necessary.
6. Roast for 20 minutes. Turn the vegetables, then roast for another 10 to 15 minutes until tender with browned edges.
7. Finish with chopped parsley and an extra squeeze of lemon. Serve warm.

Serving ideas

Pair these vegetables with white chicken chili, lentil soup, quinoa, farro, or a leafy green salad. Leftovers also make a convenient filling for wraps and grain bowls. For more plant-forward ideas, visit The Nutrient.

Variations

• Autumn pan: Replace the broccoli with cubed butternut squash and add fresh sage.
• Mediterranean: Use oregano instead of thyme and finish with lemon zest.
• Spicy: Add 1/4 teaspoon cayenne or crushed red pepper.

Substitutions and swaps

• If you don’t have low-sodium vegetable broth, use plain water plus an extra 1/2 teaspoon lemon juice and a pinch more salt.
• If you prefer a touch of oil for flavor, add 1 tablespoon extra-virgin olive oil before roasting; however, this changes the heart-health rating below.
• To make this recipe nut-free or allergy-friendly, simply omit parsley or swap for chives.

Save Time

• Measure the ingredients and prepare the produce before cooking so the recipe comes together without pauses.

Storage and reheating

Refrigerate cooled vegetables in an airtight container for up to four days. Reheat on a parchment-lined sheet pan at 400°F for 8 to 10 minutes to restore the roasted texture. If you prefer, gently reheat single servings in a skillet over medium heat for 4 to 6 minutes.

Nutrition Facts

Estimated nutrition per serving

Calories105

% Daily Value*

Total Fat

1 g

Saturated Fat

0 g

Total Carbohydrate

23 g

Dietary Fiber

5 g

Total Sugars

7 g

Protein

4 g

Sodium

145 mg

Heart-health rating

This recipe earns a 5-of-5 hearts rating because it is plant-based and contains no meat, dairy, eggs, or cooking oils. If you add a cooking oil (for example, 1 tablespoon olive oil), deduct one heart, resulting in a 4-of-5 rating. For an oil-free alternative to added oil, increase the broth by 1 tablespoon and roast at the same temperature.

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