Sheet Pan Thai Vegetables

July 31, 2019

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.

Fresh Thai vegetables on a single sheet pan, ready to go into the oven.

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.

Fresh out of the oven - in only 20 minutes.

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.

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

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.

A bowl with the Sheet Pan Thai Vegetables, garnished with sesame seeds.

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!

Enjoy piping hot directly from the oven.

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.

Quick and easy work night dinners have just become even easier.

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.

These Sheet Pan Thai Vegetables are ready in 20 minutes. With a homemade Pad Thai Sauce, this is a hassle-free recipe perfect for meal prep, dinner, and lunch that the whole family will love.

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.

These Sheet Pan Thai Vegetables are ready in 20 minutes. With a homemade Pad Thai Sauce, this is a hassle-free recipe perfect for meal prep, dinner, and lunch that the whole family will love. #vegan #dairyfree #glutenfree `#vegetarian `#contentednesscooking #dinner `#lunch #mealprep #budgetmeals #thaivegetables #sheetpanmeals #sheetpandinners #20minutemeals

Try my Sheet Pan Thai Vegetables and tag me on Instagram and Facebook.

Take a picture and show me all your remakes.

Cheers, Florian.

Print

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: -26076822.4 minute
  • Yield: 2
  • Category: Lunch, Dinner
  • Method: Sheet Pan
  • Cuisine: Vegan, Vegetarian


Description

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.


Ingredients

  • 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

Instructions

  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.

Nutrition

  • 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

The post Sheet Pan Thai Vegetables appeared first on Contentedness Cooking.

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