this post contains affiliate links.

This veggie stir fry sheet pan supper is a quick dinner idea any night of the week!

Y’all may know this, but one of my absolute favorite ways to cook is on a half sheet pan. People are amazed at the “recipes” I create with a sheet pan + olive oil + salt & pepper. This recipe that follows uses the same principles as Roasting Vegetable — but, with the addition of some stir fry extras.

It’s summertime, and while we don’t like to heat the house up too much, this is worth it! This veggie stir fry sheet pan supper is great to cook up on a Sunday evening, and meal prep for the week. With these roasted vegetables you can create a myriad of different meals, so you never get bored… {That’s the one thing about meal planning that I just absolutely abhor… the monotony of eating the same thing over and over…}

In the photo above, starting in the top left corner and going across, we have zucchini, carrots, french green beans, purple carrots, broccolini, and coming around the right bottom corner, onions and cauliflower. You’ll notice I have larger quantities of these two…. This is what bulks up this low carb meal idea. And plus, I really do love cauliflower and roasted onions. {I started to type “this is my favorite” after the french green beans, and then every one following was “this is my favorite” — which reminded me of the Brian Regan bit “…my most favorite…” ????}

Once you have chopped all your veggies, toss them together on the sheet pan (no need to dirty up a bowl!) with olive oil, salt & pepper. I do make a “house seasoning” that I use all the time. You can download the recipe here, by subscribing to my email list!

After I tossed them around a bit, I sprinkled a little soy sauce overtop. You don’t want too much. Liquid causes steam, and then your veggies won’t have the crispy roasted outside — they’ll just steam together. Which isn’t bad! It just doesn’t add texture, and I like the texture.