Sheet Pan Roasted Everything

This isn't really a recipe — it's a method. And once you know it, you'll use it constantly. Roasting vegetables at high heat with good oil and seasoning makes them sweet, caramelised, and genuinely something you want to eat. Works on basically everything. ## What You Need - Whatever vegetables you have (see notes below) - Olive oil — more than you think - Flaky sea salt and black pepper - Optional flavour additions: garlic, lemon zest, smoked paprika, cumin, parmesan, fresh herbs ## Method 1. Preheat your oven to 220°C (425°F). Hot oven = caramelisation, not steaming. 2. Cut vegetables into similarly-sized pieces so they cook evenly. 3. Spread on a large sheet pan in a **single layer** — this is the most important step. Overcrowding = soggy. 4. Drizzle generously with olive oil, season well with salt and pepper, and add any flavour additions. 5. Toss to coat, then spread out again. 6. Roast for 25–35 minutes, tossing halfway through, until golden and caramelised at the edges. ## Vegetable Guide | Vegetable | Time | |-----------|------| | Cherry tomatoes | 20 min | | Asparagus, green beans | 15–20 min | | Broccoli, cauliflower | 25–30 min | | Zucchini, bell peppers | 25–30 min | | Sweet potato, pumpkin | 35–40 min | | Beetroot, carrots | 35–45 min | ## Notes Don't mix vegetables with very different cook times on the same tray — or add the faster ones later. A squeeze of lemon right before serving makes everything brighter. Leftover roasted vegetables are incredible in salads, wraps, and pasta the next day.