Easy Roasted Veggie and Beef Sheet Pan

Sheet pan dinners have completely revolutionized our weeknight meals, and this Easy Roasted Veggie and Beef Sheet Pan recipe is a shining example of why. Honestly, it’s become a family favorite for so many reasons. First off, the sheer simplicity is incredible. Throwing everything onto one pan, tossing it with some olive oil and seasonings, and letting the oven do its magic is a lifesaver when time is short. But beyond the ease, it’s genuinely delicious! The roasted vegetables get beautifully caramelized and tender, while the beef becomes perfectly cooked and juicy, all infused with the wonderful flavors of herbs and garlic. Even my pickiest eater devours the broccoli when it’s roasted this way, and that’s saying something! Plus, cleanup is a breeze – just one pan to wash. This recipe is a winner on all fronts: easy, healthy, flavorful, and minimal cleanup. It’s become a regular rotation in our kitchen, and I’m excited to share how you can make this incredibly satisfying and stress-free meal too.

Ingredients

• 1.5 lbs Beef Sirloin or Top Sirloin, cut into 1-inch cubes
• 1 large Red Onion, cut into wedges
• 2 Bell Peppers (any color combination, I like red and yellow), seeded and cut into 1-inch pieces
• 1 lb Baby Potatoes, halved or quartered if large
• 1 lb Broccoli Florets
• 2 tablespoons Olive Oil
• 1 tablespoon Italian Seasoning
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Salt, or to taste
• ¼ teaspoon Black Pepper, or to taste
• Optional: Fresh Parsley, chopped, for garnish

Detailed Ingredient Notes for the Best Sheet Pan Dinner:

Let’s delve a little deeper into the ingredient choices for this Easy Roasted Veggie and Beef Sheet Pan recipe. Each component plays a crucial role in the overall flavor and texture of the dish.

• Beef Selection: Sirloin or top sirloin are excellent choices for this recipe. They are relatively lean cuts of beef that are tender enough for roasting and hold their shape well. When cut into cubes, they cook quickly and evenly alongside the vegetables. If you’re looking for alternatives, you could also consider:
  • Flank Steak or Skirt Steak: These cuts are more flavorful but can be a bit tougher. If using flank or skirt steak, consider marinating them for at least 30 minutes before roasting to tenderize them. Slice thinly against the grain after roasting.
  • Chuck Roast (cut into cubes): Chuck roast is a more budget-friendly option, but it requires a slightly longer cooking time to become tender. If using chuck, you might want to roast the beef cubes for about 15-20 minutes before adding the vegetables to ensure everything cooks through properly.
  • Stew Meat: Pre-cut stew meat can be convenient, but often it’s a mix of different beef cuts and can be less consistent in quality. Inspect it and trim away any large pieces of fat or gristle.
• Vegetable Variety and Preparation: The beauty of sheet pan dinners is their versatility when it comes to vegetables. This recipe calls for a classic combination of red onion, bell peppers, baby potatoes, and broccoli, but feel free to customize based on your preferences and what’s in season.
  • Onions: Red onions offer a slightly sweeter and milder flavor when roasted compared to yellow or white onions. Cutting them into wedges allows them to caramelize nicely.
  • Bell Peppers: Choose a mix of colors for visual appeal and a variety of nutrients. Bell peppers add sweetness and a slight crunch.
  • Potatoes: Baby potatoes are ideal because they are small and cook quickly. Halving or quartering them ensures they cook through without burning. Yukon Gold or red potatoes work particularly well due to their creamy texture.
  • Broccoli: Broccoli florets roast beautifully, developing crispy edges and a slightly nutty flavor. Make sure to cut them into relatively uniform sizes so they cook evenly.
  • Other Vegetable Options: Don’t be afraid to experiment! Consider adding:
    • Carrots: Cut into thick rounds or sticks.
    • Sweet Potatoes: Cubed similarly to regular potatoes.
    • Zucchini or Yellow Squash: Cut into chunks. Add these later in the roasting process as they cook faster.
    • Asparagus: Add asparagus in the last 15 minutes of roasting as it cooks very quickly.
    • Mushrooms: Cremini or button mushrooms are great additions.
    • Cauliflower: Similar to broccoli, cauliflower roasts wonderfully.
    • Brussels Sprouts: Halve or quarter Brussels sprouts and roast them for a deeper, nutty flavor.
• Seasoning Powerhouse: The combination of Italian seasoning, garlic powder, and onion powder creates a savory and aromatic flavor profile that complements both the beef and vegetables perfectly.
  • Italian Seasoning: This blend typically includes oregano, basil, rosemary, thyme, and marjoram, providing a classic Mediterranean flavor.
  • Garlic and Onion Powder: These pantry staples add depth and umami to the dish. Fresh garlic can also be used, but powder distributes more evenly in a sheet pan recipe.
  • Salt and Pepper: Essential for enhancing the flavors of all the ingredients. Adjust to your taste preferences.
  • Olive Oil: Use good quality olive oil for roasting. It helps the vegetables caramelize and prevents them from drying out. Olive oil also adds healthy fats and flavor.
• Optional Garnish: Fresh parsley adds a touch of freshness and visual appeal at the end. Other garnishes could include a squeeze of lemon juice, a sprinkle of red pepper flakes for heat, or a drizzle of balsamic glaze for sweetness.

By understanding the role of each ingredient and considering these detailed notes, you can customize this recipe to your liking and ensure a truly delicious and satisfying Easy Roasted Veggie and Beef Sheet Pan dinner every time.

Instructions

1. Preheat the Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup. Pro-Tip for Crispier Veggies: Place the empty sheet pan in the oven while it preheats. Adding the vegetables to a hot pan helps them start to crisp up immediately.
2. Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list. Ensure the vegetables are cut into relatively uniform sizes to promote even cooking. Place the chopped red onion, bell peppers, baby potatoes, and broccoli florets in a large bowl.
3. Prepare the Beef: Cut the beef sirloin or top sirloin into 1-inch cubes. Add the beef cubes to the bowl with the vegetables.
4. Season Everything: Drizzle the olive oil over the vegetables and beef in the bowl. Sprinkle the Italian seasoning, garlic powder, onion powder, salt, and black pepper over the mixture.
5. Toss to Combine: Use your hands or tongs to thoroughly toss the vegetables and beef with the olive oil and seasonings, ensuring everything is evenly coated.
6. Arrange on the Sheet Pan: Spread the seasoned vegetables and beef in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast. If necessary, use two sheet pans to ensure everything is spread out in a single layer. Tip for Even Roasting: Arrange the denser vegetables like potatoes and carrots towards the edges of the pan, as they take slightly longer to cook than softer vegetables like broccoli and bell peppers.
7. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized, and the beef is cooked through to your desired level of doneness. Check for Doneness: The vegetables should be easily pierced with a fork. Use a meat thermometer to check the internal temperature of the beef. For medium doneness, aim for 130-135°F (54-57°C). For medium-well, aim for 135-140°F (57-60°C). Remember that the beef will continue to cook slightly as it rests.
8. Rest the Beef (Important!): Once cooked, remove the sheet pan from the oven. Transfer the beef to a plate and tent it loosely with foil. Let the beef rest for 5-10 minutes before serving. Why Rest Beef? Resting allows the juices in the beef to redistribute throughout the meat, resulting in a more tender and flavorful final product.
9. Garnish and Serve: If desired, garnish with fresh chopped parsley before serving. Serve immediately and enjoy your delicious and easy roasted veggie and beef sheet pan dinner!

Nutrition Facts (Estimated)

• Servings: 4-6
• Calories per Serving (Estimated): Approximately 550-700 calories (This is an estimate and can vary depending on portion sizes, specific ingredients used, and cooking methods.)

Approximate Nutritional Breakdown per Serving (Estimated):

• Protein: 40-50g
• Fat: 30-40g

Important Note: These nutritional values are estimates and should be considered as a general guideline. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients you use. This recipe is naturally rich in protein from the beef, vitamins and minerals from the variety of vegetables, and healthy fats from the olive oil. It’s a well-balanced and satisfying meal option.

Preparation Time

• Prep Time: 20 minutes (This includes washing and chopping vegetables, cubing beef, and mixing seasonings.)
• Cook Time: 30-40 minutes (Roasting time in the oven)
• Total Time: 50-60 minutes

How to Serve Your Easy Roasted Veggie and Beef Sheet Pan

This versatile sheet pan dinner is delicious on its own, but you can also enhance your meal by serving it in various ways:

• As a Complete Meal: Enjoy it straight off the sheet pan! It’s a perfectly balanced meal with protein, vegetables, and healthy fats all in one.
• Over Grains:
  • Rice: Serve over a bed of fluffy white rice, brown rice, or quinoa for added carbohydrates and to soak up the delicious pan juices.
  • Couscous: Fluffy couscous is another great option that cooks quickly and pairs well with the roasted flavors.
  • Polenta: Creamy polenta provides a comforting and flavorful base for the roasted beef and vegetables.
• In Wraps or Pitas:
  • Pita Bread: Stuff the roasted beef and veggies into warm pita bread for a quick and portable meal. Add a dollop of hummus or tzatziki sauce for extra flavor.
  • Tortillas: Use large tortillas to create hearty wraps. Add a sprinkle of cheese and your favorite salsa or hot sauce.
• With a Fresh Salad:
  • Side Salad: A simple green salad with a light vinaigrette adds freshness and complements the richness of the roasted dish.
  • Mediterranean Salad: A cucumber and tomato salad with feta cheese and olives would be a delicious pairing.
• Topped with Sauces and Garnishes:
  • Greek Yogurt or Sour Cream: A dollop of plain Greek yogurt or sour cream adds creaminess and tang.
  • Balsamic Glaze: A drizzle of balsamic glaze provides a touch of sweetness and acidity.
  • Herb-Infused Oil: A drizzle of herb-infused olive oil (like rosemary or thyme oil) enhances the savory flavors.
  • Lemon Wedges: A squeeze of fresh lemon juice brightens up the dish.

Additional Tips for Sheet Pan Success

1. Uniform Cutting is Key: Cut your vegetables and beef into uniform sizes. This ensures that everything cooks evenly on the sheet pan. Large pieces will take longer to cook, while smaller pieces might burn before the larger ones are done. Aim for roughly 1-inch pieces for both beef and most vegetables.
2. Don’t Overcrowd the Pan – Use Two if Needed: Resist the urge to pile everything onto one sheet pan. Overcrowding will cause the vegetables to steam instead of roast, resulting in soggy, not crispy, vegetables. If your ingredients are overflowing, use two separate sheet pans to ensure everything has enough space to roast properly.
3. Preheat Your Sheet Pan for Crispier Veggies: For extra crispy vegetables, place the empty sheet pan in the oven while it preheats. Adding the vegetables to a hot sheet pan helps them start to sear and caramelize immediately, leading to better browning and crispiness.
4. Season Generously and Taste as You Go: Don’t be shy with the seasonings! Roasted vegetables and beef need a good amount of seasoning to bring out their best flavors. Taste the vegetables and beef after tossing them with the oil and seasonings. Adjust the salt, pepper, and other spices as needed to your preference.
5. Rest the Beef for Optimal Tenderness and Juiciness: Resting the beef after roasting is crucial for a tender and juicy result. Allowing the beef to rest for 5-10 minutes after it comes out of the oven allows the juices to redistribute throughout the meat, preventing them from running out when you slice or serve it. This simple step makes a significant difference in the final texture and flavor of the beef.

Frequently Asked Questions (FAQ)

Q1: Can I use different vegetables in this sheet pan recipe?

A: Absolutely! One of the best things about sheet pan dinners is their versatility. You can easily substitute or add other vegetables based on your preferences and what you have on hand. Great alternatives include sweet potatoes, carrots, zucchini, yellow squash, asparagus (add in the last 15 minutes of cooking), Brussels sprouts, cauliflower, mushrooms, and green beans. Just be mindful of cooking times – denser vegetables like carrots and sweet potatoes will take longer, while softer vegetables like zucchini and asparagus will cook faster. Adjust roasting times accordingly or add vegetables in stages.

Q2: What other cuts of beef can I use besides sirloin or top sirloin?

A: While sirloin and top sirloin are excellent choices for their tenderness and flavor, you have other options. Flank steak and skirt steak are more flavorful but can be tougher; marinating them beforehand is recommended. Chuck roast, cut into cubes, is a budget-friendly option but needs a longer cooking time to become tender, so you may want to roast the chuck cubes for a bit before adding the vegetables. Stew meat can be used, but ensure it’s good quality and trim excess fat. For a leaner option, consider using beef tenderloin, but be mindful that it cooks very quickly.

Q3: Can I prepare this sheet pan dinner ahead of time?

A: Yes, you can definitely prep components of this meal in advance to save time on busy weeknights. You can wash and chop all the vegetables and cube the beef ahead of time, storing them separately in airtight containers in the refrigerator for up to a day. You can also mix the olive oil and seasonings together. When you’re ready to cook, simply toss everything together and roast. However, it’s best to roast the vegetables and beef fresh for the best texture and flavor.

Q4: How should I store leftovers of the roasted veggie and beef sheet pan?

A: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. To reheat, you can warm them up in the oven at 350°F (175°C) until heated through, or in the microwave. Oven reheating will help maintain the crispness of the vegetables better than microwaving.

Q5: Can I freeze leftovers of this sheet pan dinner?

A: While you can freeze leftovers, the texture of the roasted vegetables might change slightly after thawing – they may become a bit softer. It’s generally best to freeze the beef and vegetables separately if possible. Store them in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheating from frozen is also possible, but will take longer. For best results with frozen leftovers, consider using them in dishes where a slight change in vegetable texture is less noticeable, such as in soups, stews, or mixed into rice or grain bowls.

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