Delicious and super good for you Paleo Sheet Pan Roasted Vegetables with 3 simple ways to dress them up to create variety ! Serve the veggie roast alone or spice it up for porridge, veggie pasta noodles, or turn it into healthy breakfast. Don’t miss this healthy and fun recipe !

Paleo Sheet Pan Roasted Vegetables

Did you know that 1 to 1 ½ cups per serving of vegetables like winter squash, carrots, broccoli …etc have about much fiber (between 3.1 and 5.7 gram or more) than 2 slices of whole-grain bread, 1 cup of oatmeal, or 1 cup of brown rice ? (source, P. 111)

The serving size of these delicious vegetables is modest and manageable for a single serving compared to the amount of rice and grains that you need to eat in order to get the same of amount of fiber. And it’s lower in carbs and much more nutrient dense, and they are naturally sweet once you bake/roast/cook them !

Perfect make ahead & Leftover recipe

I roasted the veggies at a lower temperature to extract more natural sweetness from the veggies and help them caramelized naturally. Here I share 3 different ways to spice them up from morning to evening !

You can bake these Sheet Pan Roasted Vegetables for dinner and turn the leftovers into almond porridge the next day, add some capers and zucchini noodles for a wonderful veggie noodle pasta delight, or poach an egg and place it on top of sweet potato for a lovely brunch breakfast.

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So be sure to save and share this Sheet Pan Roasted Vegetables recipe. They are nutritious, very economical, and naturally sweet and delicious !

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Delicious and healthy Paleo Sheet Pan Roasted Vegetables recipe served 3 ways to easily create meal variety !

Delicious and healthy Paleo Sheet Pan Roasted Vegetables recipe served 3 ways to easily create meal variety !
4.83 from 17 votes

Sheet Pan Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6 people
Author: ChihYu Smith
Delicious and healthy Paleo Sheet Pan Roasted Vegetables served 3 ways to easily create meal variety ! Serve the veggie roast alone or spice it up for porridge, veggie pasta noodles, or turn it into healthy breakfast. Don't miss this healthy and fun recipe ! 
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  • 2-3 medium size Italian eggplants
  • 2 bell peppers, red, yellow, orange, or green
  • 2 to matoes, still firm to the touch
  • 2 large zucchini
  • 1 yellow onion
  • 10-12 small garlic cloves, peeled
  • ½ tsp fresh rosemary + ½ tsp thymes + extra for garnish
  • Olive oil
  • Coarse salt and pepper to taste
  • Aged balsamic vinegar, after the veggies are roasted

Variation 1 - Paleo almond porridge:

  • 1 ½ cups stock, chicken, vegetable, or water
  • 1 ⅓ cups almond flour, use 1 ½ cups for thicker texture
  • Coarse salt to taste

Variation 2 - Zoodle pasta:

  • 1 fat shape, large zucchini
  • 2 tsp capers, drained

Variation 3 - Breakfast sweet potato toast with poached egg

  • Egg, s, 1-2 per person (depends on how many serving)
  • 1 tbsp rice vinegar, or distilled vinegar
  • 1 medium size sweet potato, prefer tube shape for even slices


Make roasted veggies:

  • Preheat oven to 400F. Dice eggplants and zucchini to half inch thick bite sized pieces. Slice bell peppers and yellow onion into thin strips. Slice tomato into slightly larger bite sizes than eggplants and zucchini.
  • Line a large baking sheet pan (you might need two) with foil paper. Spread chopped vegetables evenly and season with generous amount of olive oil. Season with salt and pepper to taste. Add peeled garlic cloves. Sprinkle with fresh herbs.
  • Bake 15 mins. - fluff the veggies - bake an additional 15 mins. Lower the oven temperature to 300F and bake for 20 mins or until the vegetables are caramelized.* Drizzle with aged balsamic vinegar and set aside to cool.

Variation 1 - Paleo almond porridge

  • Bring stock to boil in a medium size soup pot covered with a lid. Season with a little salt. Slowly stream in the almond flour. Whisk constantly to prevent lumps. Bring it to a simmer and cook for 10-15 mins then turn off the heat and let the porridge sit over the stovetop. Cover with a lid until serving. Add a few tablespoons of roasted veggies over the porridge. Serve hot or in room temperature.

Variation 2 - Zoodle pasta

  • Spiralize zucchini to make zucchini noodles. Heat a few tablespoons of roasted veggies in a large skillet (add a bit olive oil if preferred). Add zucchini noodles and capers. Give a quick toss and serve immediately.

Variation 3 - Breakfast sweet potato toast with poached egg

  • Slice sweet potatoes lengthwise into 1/4 inch thick slices. Add it to a toaster and toast it on high. Toaster temperature varies so toast it a few rounds (2 to 3 rounds or so) to get it cooked and the surface gets golden brown.
  • In the meantime, fill a saucepan with ⅔ full of water. Bring the water to boil then lower it down to simmer. Add 1 tbsp rice or distilled vinegar. Use a fork (or chopsticks) to create a whirlpool swirl. Crack the egg into a small cup and gently ease the egg into the water. Cook for 4 mins (or longer if preferred) in lightly simmering hot water. Remove the egg with a slotted spoon and set aside over a dry paper towel.
  • Add the egg over 1 slice of sweet potato toast and 1-2 tbsp veggie roast. Serve immediately.


*if use 2 sheet pans, the bottom layer in the oven will cook faster than the top rack. You might need to shorten the totally bake time by 5 mins for the bottom layer.
*The nutrition label is measured based on serving roasted vegetables only. 


Serving: 313g, Calories: 151kcal, Carbohydrates: 19g, Protein: 3g, Fat: 8.1g, Saturated Fat: 1.1g, Sodium: 586mg, Fiber: 8g, Sugar: 9g, Vitamin A: 550IU, Vitamin C: 49.5mg, Calcium: 40mg, Iron: 1.1mg
Course: Brunch, light dinner, vegetable
Cuisine: American
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