Sheet Pan Roasted Vegetables

with za’atar spice blend
With za’atar spice blend
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For veggies:
1 Red onion sliced into 6 wedges
1 Sweet potatoes large, cut into 1-inch pieces
1 Eggplants medium, cut into 1-inch pieces
½ head Cauliflower chopped
3 tbsp Olive oil
For za'atar spice blend:
1 tsp Cumin
1 tsp Ground coriander
1 tsp Dried thyme
1 tsp Sumac
½ tsp Dill
2 tbsp Sesame seeds
¼ tsp Garlic powder
¼ tsp Black pepper
¼ tsp Salt
For serving:
¼ cup Parsley

Nutritional information

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    • For veggies:

    • For za'atar spice blend:

    • For serving:

    Sheet Pan Roasted Vegetables


    You can’t go wrong with this easy recipe for Sheet Pan Roasted Vegetables. A combination of sweet potatoes, red onions, eggplant, and cauliflower, roasted with olive oil and a homemade za’atar spice blend on a single sheet pan for a super simple side dish. Serve over couscous for a Middle-Eastern-inspired twist or quinoa for a healthy and delicious vegan-friendly meal.

    With this recipe, you start by chopping the veggies into equal-sized pieces and placing them on a rimmed baking sheet. Drizzle the vegetables with olive oil and toss to coat. Make the za’atar spice blend. This seasoning adds a depth of flavor to the recipe with a unique blend of spices like cumin, coriander, thyme, sumac, dill, garlic powder, black pepper, and sesame seeds. I use this seasoning almost weekly to make this whipped labneh dip. You could also try it out in this falafel waffle recipe or use it to season your hummus bowl or baba ganoush. Sprinkle the za’atar over the vegetables and roast them, gently tossing once halfway through, until the eggplant and cauliflower start to brown. Garnish the roasted vegetables with fresh parsley and serve. Enjoy!

    To make this Sheet Pan Roasted Vegetables, you will need the following ingredients:

    Ingridiens for Sheet Pan Roasted Vegetables

    Steps to make Sheet Pan Roasted Vegetables


    Preheat oven

    Preheat the oven to 425 °F.


    Make za’atar spice blend


    In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon dried thyme, 1 teaspoon ground sumac, ½ teaspoon dried dill, 2 tablespoons sesame seeds, ¼ teaspoon garlic powder, ¼ teaspoon ground black pepper, and ¼ teaspoon salt. Stir to mix and set aside.


    Prepare vegetables


    On a rimmed baking sheet spread out the sliced red onion, chopped sweet potato, chopped eggplant, and chopped cauliflower. Drizzle with 3 tablespoons olive oil and toss to coat well.


    Sprinkle za’atar over vegetables


    Sprinkle the za’atar spice blend generously over the vegetables.




    Roast the vegetables for 35-40 minutes or until all of the vegetables are tender and the eggplant and cauliflower start to brown. Gently toss the vegetables once halfway through roasting.



    Garnish the roasted vegetables with fresh parsley and serve hot. Enjoy!

    This Sheet Pan Roasted Vegetables recipe makes for a flavorful and delicious vegetarian and vegan-friendly side dish that is so easy to make. If you make these oven-roasted vegetables, leave a comment below to let us know how you liked them and what you paired them with!

    Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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    Recipe Reviews

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    Total Reviews: 1

    A gorgeous side dish indeed, lovely combination of spices. Thanks for sharing the recipe!

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