These Hickory BBQ Roasted Sheet Pan Vegetables are smoky, saucy, and super simple to make! A healthy, flavorful side dish or plant-based main that’s budget-friendly thanks to Yo Mama’s BBQ Sauce.

Not to be dramatic, but these Hickory BBQ Roasted Sheet Pan Vegetables might just be the best thing to ever happen to your weeknight dinner rotation. Saucy, smoky, and a little bit sweet, they’re the kind of veggies that convert even the pickiest eaters. Think roasted caramelized edges, tender bites, and a rich Hickory BBQ flavor that tastes like summer cookouts without ever firing up the grill.

Oh, and bonus: You can save money on my go-to sauce (Yo Mama’s Hickory BBQ) by using code HEALTHYHELPER at checkout. I highly recommend stocking up because once you taste it, you’ll want to drizzle it on everything.

Ingredients for Hickory BBQ Roasted Sheet Pan Vegetables:

• 1 head of broccoli, chopped into florets
• 1 red onion, thinly sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 red pepper, sliced
• 1 cup Brussels sprouts, halved
• 1 cup grape tomatoes
• ½ cup Yo Mama’s Hickory BBQ Sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. In a small bowl, mix Yo Mama’s Hickory BBQ Sauce with olive oil until well combined. This flavorful blend will be the secret sauce that takes your veggies to the next level!
3. In a large mixing bowl, toss together the chopped broccoli, sliced red onion, cubed sweet potatoes, sliced red pepper, halved Brussels sprouts, and grape tomatoes.
4. Drizzle the BBQ sauce and olive oil mixture over the veggies, ensuring they’re evenly coated. Use your hands or a spoon to toss everything together until every vegetable is glistening with that irresistible smoky sauce.
5. Spread the vegetables out in a single layer on the prepared sheet pan, making sure they’re not too crowded. This allows them to roast evenly and develop a delicious caramelized exterior.
6. Season the veggies with salt and pepper to taste, then pop the sheet pan into the preheated oven.
7. Roast the vegetables for 25-30 minutes, or until they’re tender and slightly charred around the edges. Keep an eye on them towards the end of the cooking time to prevent burning.
8. Once roasted to perfection, remove the sheet pan from the oven and let the veggies cool slightly before serving.
9. Transfer the BBQ roasted sheet pan vegetables to a serving platter, and garnish with fresh herbs like chopped parsley or cilantro for an extra pop of color and flavor.
10. Serve your BBQ roasted sheet pan vegetables as a standalone dish for a hearty vegetarian meal, or pair them with your favorite protein for a complete and satisfying feast!

Why You’ll Love This Recipe

Whether you’re meal-prepping for the week or just trying to eat more plants without the sad salad energy, this sheet pan dinner brings the flavor and the feel-good. So go ahead, get saucy, save money, and roast your heart out.

Let me know in the comments how you serve your BBQ veggie mix (and if you add any other faves to the pan…zucchini, mushrooms, and cauliflower totally belong here too!).

 

 

 

 

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