Hickory BBQ Roast Sheet Pan Vegetables

These hickory barbecue roasted sheet bread vegetables are smoky, cheeky and extremely simple! A budget-friendly healthy, flavorful side dish or plant-based main thanks to Yomama’s BBQ sauce.

Not dramatic, these hickory barbecue roasted sheet bread vegetables may be the perfect thing to happen so far in weekday dinner rotations. Cheeky, smoky, slightly sweet, is like a vegetable that even the noisiest people will convert. Think of a rich hickory BBQ flavor with roasted caramel edges, soft bites and a summer dish-like taste without burning the grill.

Ah, Bonus: You can use Code Healthy Helper at checkout to save money with my go-to sauce (Yomama’s Hickory BBQ). Once you taste it, I highly recommend drizzling everything.

Hickory BBQ Roast Sheet Bread Vegetable Ingredients:

One broccoli, one red onion chopped in a floral print, two thinly sliced medium sweet potatoes, peeled cubic slices, 1 cup red pepper 1 cup Brussels sprouts, half cup ½ cup grape tomato yomama

Manual:

Preheat the oven to 400°F (200°C) and arrange large sheet pans with parchment or aluminum foil for easy cleanup. In a small bowl, mix Yomama’s hickory barbecue sauce and olive oil until well mixed. This flavorful blend is the secret sauce that takes your vegetables to the next level! In a large mixing bowl, toss together the chopped broccoli, sliced red onions, cubic sweet potatoes, sliced red chili peppers, half Brussels sprouts and grape tomatoes. Drizzle the mixture of BBQ sauce and olive oil on top of the vegetables and make sure they are evenly coated. Using a hand or a spoon, throw everything together until all the vegetables shine in their fascinating smoky sauce. Spread the vegetables over a single layer of prepared sheet pans to prevent them from getting too crowded. This allows them to roast evenly and develop a delicious caramelized look. Season the vegetables with salt and pepper and then place the sheet pan in a preheated oven. Roast the vegetables for 25-30 minutes or until soft and slightly burnt around the edges. To prevent burning, pay attention to them towards the end of cooking time. Once perfectly roasted, remove the sheet pan from the oven and allow the vegetables to cool slightly before serving. Transfer the barbecue roasted sheet pan vegetables to a serving platter and garnish with fresh herbs such as chopped parsley and coriander to add color and flavor. Serve BBQ Roasted Sheet Pan Vegetables as a standalone dish in a hearty vegetarian meal, or pair them with your favorite protein for a complete and satisfying feast!

Why do you like this recipe?

Whether you’re enjoying a week’s meal or trying to eat more plants without sad salad energy, this sheet pan dinner brings flavor and comfort. So go ahead, be cheeky, save money, roast your heart.

In the comments, let me know how you serve BBQ Veggie Mix (and add other favorites to the bread… zucchini, mushrooms and cauliflower belong perfectly too!).

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