Easy Sheet Pan Beef Potato Veggie Medley for Flavor-Packed Dinners

Prep Time 10

Cook Time 25

Total Time 35

Servings 4 servings

Calories 550

A simple and flavorful sheet pan dinner combining tender beef, roasted potatoes, and colorful vegetables for a satisfying meal.

1 pound beef sirloin or chuck roast (Choose well-marbled cuts for tender, juicy results.)
2 tablespoons olive oil (Helps sear the beef and adds richness.)
1 teaspoon garlic powder (Enhances savory depth.)
to taste salt and black pepper salt and black pepper (Season generously.)

1 pound baby Yukon gold or red potatoes (Holds shape nicely and roasts to a golden crisp.)
2 sprigs fresh rosemary or thyme (Fresh herbs infuse aromatic notes.)
2 tablespoons olive oil (Ensures crispy edges.)
to taste salt salt (Balances the flavor.)
2 medium carrots (Adds natural sweetness.)
2 medium bell peppers (Provides vibrant color.)
1 medium red onion (Brings a touch of sweetness.)
1 tablespoon olive oil (Unifies all veggies.)
to taste fresh parsley parsley (Optional, sprinkle after roasting.)

Preheat oven to 400°F (200°C). Season beef with garlic powder, salt, and pepper.
Heat 2 tbsp olive oil in a skillet and sear the beef until browned, then transfer to a sheet pan.
Cut potatoes, carrots, bell peppers, and red onion; toss with 2 tbsp olive oil, herbs, salt, and pepper. Arrange around beef on the sheet pan.
Roast in the oven for 20-25 minutes until vegetables are tender and beef reaches desired doneness.
Garnish with fresh parsley before serving.

For extra flavor, marinate the beef with herbs and spices ahead of time.

Calories: 550kcal

Cost: $15

Course: Dinner

Cuisine: American

Keyword: Beef