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Roast Perfect Sheet Pan Veggies With a Few Simple Tricks

Roasted sheet pan veggies have never been better.

It’s the best way to eat your veggies, and the easiest way to prep ‘em, too! This recipe is simple, delicious, and pretty much fail-proof.

Lisa Danielson taught us her method to getting the perfect roast on sheet pan veggies, every time. This recipe combines sweet potatoes, chickpeas, broccoli, and onions with a little bit of olive oil and seasonings to give you a fresh flavored dinner. You’ll cook the sweet potatoes and chickpeas first, as they take a little more time in the oven.  Lisa likes serving this over rice with a little bit of hummus or tzatziki sauce to bring it to life.


Sweet Potato Sheet Pan Dinner


  • 1 large sweet potato, peeled and cubed into ½ inch squares
  • 1 can chickpeas, drained and rinsed
  • 2 cups broccoli florets, rinsed and chopped into bite size pieces
  • ½ red onion sliced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 TBSP olive oil
  • 1 bunch cilantro
  • Salt and Pepper


  1. Preheat the oven to 400 degrees. Allow chickpeas to drain on a paper towel until totally dry.
  2. In a medium size bowl, add potatoes and chickpeas. Toss with 1 TBSP of olive oil.
  3. Add in cumin and garlic powder. Toss the vegetables well.
  4. Spread the mixture on a sheet pan lined with foil or parchment and season with salt and pepper.
  5. Bake for 20 minutes
  6. Remove from the oven and add in broccoli and red onion. Add another TBSP of olive oil and bake for another 15 minutes.
  7. Remove the pan from the oven and sprinkle it with cilantro.
  8. Serve with jasmine rice and hummus.

Find more from Lisa on Instagram, @veggie_lisa, or on her website,

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