These Sheet Pan Thai Vegetables are a must make for your 20 minute meals. Naturally vegan, gluten free, fresh, healthy, this recipe is a great choice for light meals which are meatless, vegetarian and full of fantastic flavors.
You guys know that I am a fan of sheet pan meals.
When you put everything you need on a single sheet pan, it makes meal prep so much easier.
Think about my Sheet Pan Ratatouille Gnocchi. Just put all the ingredients on a sheet pan, mix with a spatula or hands, and bake.
What I bring you today is another recipe that is so straightforward to make, there is time in any hectic day to make it.
With these Sheet Pan Thai Vegetables you get a healthy family dinner in no time.
I guarantee you it is not only quick and easy but also addictive, crunchy, hearty, freshly made with simple ingredients, budget friendly and a winner for everyone.
Before we’re going into it, let’s talk about:
Sheet pan sizes
Sheet pan sizes might be a indicator for you when planning a sheet pan dinner because you cannot just overload a pan that is too small. If you do, you may not get texture and taste right.
But what is the ideal sheet pan size? Find an answer in this post “7 Secrets to Successful Sheet Pan Dinners“.
For me personally a 15 inch sheet pan works great but it will depend on your oven and of course how many ingredients you use. A really large batch needs a bigger sheet pan, to ensure the right flavor and texture.
What you need for these Sheet Pan Thai Vegetables
- Sesame oil
- Minced garlic
- Thai vegetables
- Pad Thai sauce
Of course, don’t forget the sheet pan!
Making Thai vegetables on a sheet pan
Preheat oven to 430°F.
First mix your Thai Vegetables with sesame oil, the minced garlic, Pad Thai sauce, and season with a pinch of salt and pepper. Do it directly on the sheet pan. You can put some parchment paper on it but it is not necessary.
If you want to mix everything in a separate bowl, go for it. Of course it works just as well, just one more dish to wash.
Bake for around 18 minutes, then serve hot in bowls or on plates.
More flavors for these Sheet Pan Thai Vegetables
Thai vegetable curry: after roasting the vegetables, place them in a casserole. Add coconut milk and curry paste and cook on medium for around 5 minutes. I recommend my Easy Roasted Garlic Naan with it.
Thai vegetable salad: after roasting, let the veggies cool a bit. Then transfer to a bowl and mix with my Thai Peanut Sauce with Basil as the most amazing salad dressing.
Thai vegetable soup: Simply add the veggies after roasting in a large casserole or pot, add vegetable broth, coconut milk, curry powder. Finally cook for around 5 minutes.
Keto sheet pan meals: If you do this, make sure to swap the maple syrup in my pad Thai sauce for monk sweetener. Also ditch the tamarind for ginger, leave the ketzap manis out and replace with more tamari.
Take a picture and show me all your remakes.
- 2 Tbs sesame oil
- 1 batch Pad Thai Sauce
- 2 cloves garlic, minced
- 4 cups Thai vegetables (I used cabbage, carrots, leek, paprika, onions, bok choy, sugar snaps, bean sprouts.
- salt, pepper to taste
- Preheat oven to 430°F.
- First mix your Thai Vegetables with sesame oil, the minced garlic, Pad Thai sauce, and season with a pinch of salt and pepper. Do it directly on the sheet pan. You can put some parchment paper on it but it is not necessary. If you want to mix everything in a separate bowl, go for it. Of course it works just as well, just one more dish to wash.
- Bake for around 18 minutes, then serve hot in bowls or on plates.
Nutrition Information:Yield: 2 Serving Size: 2 cups
Amount Per Serving: Calories: 326Total Fat: 15.1gSaturated Fat: 2.1gTrans Fat: 0gUnsaturated Fat: 11.5gCholesterol: 0mgSodium: 420mgCarbohydrates: 47.3gFiber: 9.2gSugar: 30.2gProtein: 5.7g