Kashmiri Sheet Pan Roasted Vegetables
Quick sheet pan veggies seasoned with Kashmiri chile for color and mild heat. Ready in about 25 minutes. Great with rice or flatbread.
Simple, savory, and scrumptious. This medley of veggies is a perfect side dish, but tasty enough to be the main course. Serve with steamed rice or warm flatbread.
Submitted by: Lonnie R. from Chicago, IL
Yield: 4 servings
- Easy one-pan recipe: toss peppers, onion, zucchini, and squash with Kashmiri chile, oil, salt, and pepper; roast at 425 F for 20–25 minutes.
- Kashmiri chile adds deep red color and gentle heat. Use paprika plus a pinch of cayenne if you cannot find it.
- Keep vegetables in a single layer and avoid crowding to get browned, slightly charred edges instead of soggy pieces.
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Preparation Instructions:
Position oven rack in lower-middle position of oven, and preheat to 425 Fahrenheit.
Spread out bell peppers, onion, zucchini, and squash on a sheet pan, no greasing or lining needed. Evenly sprinkle Kashmiri chile, salt and pepper over them, then drizzle olive oil on top.
Mix everything together directly on a baking sheet until well-seasoned, then spread out vegetables in a single layer.
Bake until vegetables are tender, about 20-25 minutes. Some of the vegetables should be browned around edges or charred. Serve as a side or with a main dish.
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Frequently Asked Questions
What is Kashmiri chile powder and can I substitute it?
Kashmiri chile powder is a mild Indian chili known for its bright red color and subtle heat. If you cannot find it, use sweet paprika plus a pinch of cayenne for color and warmth. Regular chili powder will work but may change the flavor, so start with a smaller amount and taste as you go.
Can I use other vegetables in this sheet pan recipe?
Yes. Good swaps include carrots, cauliflower, broccoli, eggplant, mushrooms, and asparagus. Cut vegetables so pieces are similar in size. Dense veggies like carrots and cauliflower may need a few extra minutes in the oven.
How do I get browned, slightly charred edges instead of soggy vegetables?
Spread vegetables in a single layer with space between pieces. Use a hot oven at 425 F and avoid overcrowding the pan. Cut vegetables to even sizes, use just enough oil to coat, and give them 20 to 25 minutes. If the pan is crowded, roast in two batches.
Do I need to line or grease the sheet pan?
You do not have to line or grease the pan. Roasting directly helps browning. If you want easier cleanup, use parchment paper or foil. Pat wet vegetables dry before roasting so they crisp better.
Can I make this ahead and how should I store leftovers?
Yes. Cool roasted vegetables to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 400 F oven for 7 to 10 minutes or briefly in a hot skillet to restore some crispness. Microwaving will make them softer.
How spicy is the dish and how can I change the heat level?
With Kashmiri chile the dish is usually mild and more about color than heat. To reduce heat, use less chile powder or swap for sweet paprika. To increase heat, add cayenne, crushed red pepper, or a pinch of hot paprika.
Is this recipe vegan and gluten free?
Yes. The recipe uses vegetables, olive oil, and spices, so it is naturally vegan and gluten free. To lower sodium, reduce the kosher salt amount or omit it and season at the table.
What is Kashmiri chile powder and can I substitute it?
Kashmiri chile powder is a mild Indian chili known for its bright red color and subtle heat. If you cannot find it, use sweet paprika plus a pinch of cayenne for color and warmth. Regular chili powder will work but may change the flavor, so start with a smaller amount and taste as you go.
Can I use other vegetables in this sheet pan recipe?
Yes. Good swaps include carrots, cauliflower, broccoli, eggplant, mushrooms, and asparagus. Cut vegetables so pieces are similar in size. Dense veggies like carrots and cauliflower may need a few extra minutes in the oven.
How do I get browned, slightly charred edges instead of soggy vegetables?
Spread vegetables in a single layer with space between pieces. Use a hot oven at 425 F and avoid overcrowding the pan. Cut vegetables to even sizes, use just enough oil to coat, and give them 20 to 25 minutes. If the pan is crowded, roast in two batches.
Do I need to line or grease the sheet pan?
You do not have to line or grease the pan. Roasting directly helps browning. If you want easier cleanup, use parchment paper or foil. Pat wet vegetables dry before roasting so they crisp better.
Can I make this ahead and how should I store leftovers?
Yes. Cool roasted vegetables to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a 400 F oven for 7 to 10 minutes or briefly in a hot skillet to restore some crispness. Microwaving will make them softer.
How spicy is the dish and how can I change the heat level?
With Kashmiri chile the dish is usually mild and more about color than heat. To reduce heat, use less chile powder or swap for sweet paprika. To increase heat, add cayenne, crushed red pepper, or a pinch of hot paprika.
Is this recipe vegan and gluten free?
Yes. The recipe uses vegetables, olive oil, and spices, so it is naturally vegan and gluten free. To lower sodium, reduce the kosher salt amount or omit it and season at the table.
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