Cabbage, sugar snaps, and carrots are among the veggies on this sheet pan.

Sheet Pan Thai Vegetables

  • Author: Contentedness Cooking
  • Prep Time: 2
  • Cook Time: 18
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Lunch, Dinner
  • Method: Sheet Pan
  • Cuisine: Vegan, Vegetarian


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.



  • 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


  1. Preheat oven to 430°F.
  2. 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.
  3. Bake for around 18 minutes, then serve hot in bowls or on plates.


  • Serving Size: 2 cups
  • Calories: 326
  • Sugar: 30.2 g
  • Sodium: 420 mg
  • Fat: 15.1 g
  • Saturated Fat: 2.1 g
  • Unsaturated Fat: 11.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 47.3 g
  • Fiber: 9.2 g
  • Protein: 5.7 g
  • Cholesterol: 0 g

Keywords: Sheet pan dinners, sheet pan lunches, vegan, vegetarian, lunch, dinner, meal prep