Salt, pepper, herbs (rosemary, thyme, oregano, or a blend)Crumbled feta cheeseToasted walnutsDried cranberries (or cherries for variation)The beauty of this recipe is how easily you can adapt it to what’s in season or what’s in your refrigerator.How the Sheet Pan Comes TogetherThis dish is all about simplicity:Chop your vegetables into even pieces for consistent roasting.Toss with olive oil, salt, pepper, and herbs until well coated.Spread the veggies on a sheet pan in a single layer for optimal browning.Roast until caramelized and tender, flipping halfway through.Top with feta, toasted walnuts, and cranberries just before serving for flavor and texture contrast.The result is a colorful, fragrant tray of roasted goodness that looks as impressive as it tastes.Tips for the Best Roasted Veggie Sheet Pan
1. Don’t overcrowd the panSpace between vegetables ensures they roast instead of steam.
2. Use high heat (400–425°F)This temperature sweetens and crisps the veggies beautifully.
3. Add delicate vegetables laterZucchini, bell peppers, or broccoli may need less roasting time.
4. Toast the walnutsA quick toast deepens their flavor and adds irresistible crunch.
5. Finish with fresh herbs or lemon zestBrightens and elevates the whole dish.How to Serve This DishThis sheet pan dish is incredibly versatile:As a vegetarian main with crusty bread or quinoaAs a holiday side for Thanksgiving, Christmas, or EasterAs a meal prep favorite that reheats beautifullyAs a topping for grain bowls, salads, or wrapsAs a compliment to proteins like chicken, salmon, or pork tenderloinIt’s hearty without being heavy, making it perfect for any time of year.Why You’ll Make This Again and AgainThe combination of roasted vegetables, creamy feta, crunchy walnuts, and bright cranberries hits every flavor note while delivering comfort and nutrition in equal measure. It feels both wholesome and indulgent, festive yet unfussy—exactly the kind of recipe you turn to when you want something special without hours in the kitchen.
