Think about the great vegetables available during the early spring—carrots, beets, cauliflower, Brussel sprouts, asparagus and even baby potatoes!

This week, I even found some beautiful red Roma tomatoes at the store. Spring is easy to celebrate when you can find fresh spring veggies that have flavor. It can even make a girl want to cook again.

I know it’s hard sometimes to get your family into eating vegetables. And sometimes it seems hard to deal with cooking a variety of different veggies for one meal.

But those people following the single sheet pan of cooking have finally won my heart. If you take just a few minutes preparing things, you can serve up a cornucopia of different vegetables—using just one sheet pan! And by roasting all those veggies together, you can save time and trouble washing different pots and pans for every kind of vegetable you are serving!

Here’s my recipe for a single sheet pan vegetable extravaganza.

Remember, if you and yours don’t like a particular vegetable, just take it off the list—there are few rules here, and none of them are hard and fast—except cooking the vegetables long enough they are soft and slightly caramelized when you pull them out of the oven.

I often sprinkle all the vegetables with a few herbs and spices, or even roast garlic along with the vegetables and use roasted garlic as an accompaniment to the platter of vegetables—you can just squeeze a bit of roasted garlic out of its skin and enjoy it on bread or the roasted potatoes!

Just use your own favorite herbs and spices if you feel the need—if not, season lightly to let those spring flavors shine.

Simple Sheet Pan Roasted Vegetables

3-4 fresh beets, scrubbed well

4 whole large carrots, peeled and halved if they are thick

4 small red potatoes, halved

10 Brussel sprouts, trimmed and halved

1 small head of cauliflower, cut into florets

1 bunch of fresh asparagus, trimmed to get rid of the woody part at the bottom of the stems

Cooking spray

salt and pepper

Preheat your oven to 375ºF. Take out a cookie sheet or sheet pan and line it with foil. Spray the pan with a little cooking spray. Put the beets and carrots on one end of the sheet pan and put it in the hot oven for 15 minutes. Pull the pan out and add your halved potatoes, drizzled with olive oil and salt and pepper. Put the pan back into the oven for another 15 minutes. Pull the pan out again and add the cauliflower and Brussel sprouts (cut side down) to the pan, drizzling them with olive oil or cooking spray. Cook ten minutes, then take the pan out and turn the Brussel sprouts over. Stir the cauliflower and add the asparagus to the pan. Roast the whole thing another ten minutes. Cut the beets in half, then arrange the vegetables on a platter and enjoy!

Note: In the photo, you see Roma tomato halves roasted with peas inside. If you find good tomatoes and peas, halve the tomatoes and clean out the centers. Put the peas inside the tomato halves and add them to your sheet pan when you put the cauliflower on the pan.