Sheet Pan Ground Beef and Veggie Bakes

Sheet Pan Ground Beef and Veggie Bakes are everything you need on a busy weeknight—simple, nourishing, and incredibly satisfying! With just one pound of ground beef, colorful roasted vegetables, and a tangy optional sauce, you’ll have a complete meal that’s perfect for dinner tonight or meal prep for the week ahead.

Love More Sheet Pan Recipes? Try My Sheet Pan Garlic Butter Chicken and Veggies or this Sheet Pan Lemon Balsamic Chicken and Potatoes next.

Why You’ll Love This Recipe

Savory ground beef, hearty potatoes, and colorful veggies roast together on one sheet pan for an easy, well-balanced meal. Perfectly seasoned and full of flavor, it’s a simple, comforting dinner that’s as nutritious as it is satisfying.

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Ingredient List

For the Ground Beef:

• 1 lb ground beef
• Salt and pepper to taste
• 1/2 teaspoon chili powder (optional)

For the Vegetables:

• 2 cups carrots, chopped
• 2 cups broccoli florets
• 1 bell pepper, chopped
• Additional vegetables as desired (Brussels sprouts, sweet potatoes, or celery work beautifully!)

For the Seasonings:

• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder

For the Optional Sauce:

• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon lemon juice
• 1/2 teaspoon hot sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard

Why These Ingredients Work

The ground beef provides hearty protein and rich, savory flavor that anchors the entire dish. I love using lean ground beef (90/10) to keep things lighter, but use what you prefer!

Carrots and broccoli are my vegetable MVPs here—they roast beautifully and hold their texture. The carrots get sweet and caramelized, while the broccoli develops those crispy, golden edges we all love.

Olive oil is essential for roasting. It helps the vegetables caramelize and prevents them from drying out. Don’t skip it!

Garlic powder adds that savory depth without any chopping. It distributes evenly over all the veggies, giving every bite that delicious garlicky flavor.

That optional sauce? It’s a game-changer! It’s like a fancy burger sauce that brings everything together with tangy, slightly spicy goodness.

Essential Tools and Equipment

• Large rimmed baking sheet (18×13 inches works perfectly)
• Large skillet for browning the beef
• Spatula or wooden spoon
• Sharp knife and cutting board
• Small mixing bowl (for the sauce)
• Whisk
• Measuring spoons

How To Make Sheet Pan Ground Beef and Veggie Bakes

Step 1: Preheat Your Oven

Preheat your oven to 400°F. If you like your vegetables extra crispy with more caramelization, go ahead and bump it up to 425°F—just keep an eye on them so they don’t burn!

Step 2: Prepare Your Vegetables

Chop your carrots, broccoli, and bell pepper into bite-sized pieces. I aim for about 1-inch pieces—this ensures everything cooks evenly. If you’re adding Brussels sprouts, halve them. For sweet potatoes, cube them into similar-sized pieces.

Step 3: Season Those Veggies

Spread all your vegetables in a single layer on your baking sheet. Drizzle with the olive oil, then sprinkle with salt, pepper, and garlic powder. Use your hands to toss everything together—it’s the best way to get every piece coated evenly!

Step 4: Roast the Vegetables

Pop that sheet pan into your preheated oven and roast for 20-25 minutes. Set a timer for 10-12 minutes and give everything a good stir halfway through. You want the vegetables tender with some beautiful golden-brown edges.

Step 5: Cook the Ground Beef

While the vegetables are roasting, heat a large skillet over medium-high heat. Add your ground beef and break it up with a spatula as it cooks. Keep stirring and breaking up any large chunks until the beef is browned all over and cooked through—this usually takes about 7-8 minutes. Season with salt, pepper, and that optional chili powder if you want a little kick. If there’s excess grease, drain it off.

Step 6: Whip Up the Sauce (Optional But Recommended!)

In a small bowl, whisk together the mayonnaise, ketchup, lemon juice, hot sauce, paprika, garlic powder, and ground mustard until it’s nice and smooth. This takes maybe 2 minutes, and it adds SO much flavor!

Step 7: Assemble Your Bowls

Divide the roasted vegetables among four serving bowls. Top each with the cooked ground beef, and drizzle generously with that amazing sauce. Dig in while it’s hot!

You Must Know

Don’t overcrowd your pan! This is the #1 mistake I see people make. If the vegetables are piled on top of each other, they’ll steam instead of roast, and you won’t get those delicious caramelized edges. Use two sheet pans if you’re doubling the recipe.

Personal Secret: I always cut my vegetables into similar sizes—this ensures everything finishes cooking at the same time. Also, I secretly like my carrots cut a bit smaller than the broccoli because carrots take longer to soften!

Pro Tips & Cooking Hacks

• Use parchment paper on your sheet pan for ultra-easy cleanup—trust me on this one!
• Pat your vegetables dry if they’re wet after washing. Excess moisture prevents proper caramelization.
• Spread everything in a single layer—this bears repeating because it’s that important for getting crispy, roasted vegetables.
• Don’t stir too often during roasting. Let the vegetables sit so they can develop that golden crust.
• Season your beef generously—ground beef can be bland if underseasoned.
• For crispier broccoli, roast at 425°F and give it an extra minute or two.

Flavor Variations / Suggestions

Tex-Mex Style: Add cumin and smoked paprika to the beef, use poblano peppers instead of bell peppers, and top with cilantro, lime, and a dollop of sour cream.

Italian Twist: Season the beef with Italian seasoning, add cherry tomatoes and zucchini to the veggie mix, and sprinkle with parmesan cheese before serving.

Asian-Inspired: Use sesame oil instead of olive oil, add ginger and soy sauce to the beef, include snap peas and bell peppers, and drizzle with sriracha mayo.

Mediterranean Flair: Add oregano and lemon zest to the vegetables, swap the sauce for tzatziki, and add red onions and cherry tomatoes.

Sweet & Savory: Include sweet potatoes and butternut squash in your veggie mix, and add a pinch of cinnamon to the beef for warmth.

Make-Ahead Options

This recipe is PERFECT for meal prep, which is one reason I make it every week!

Meal Prep Method: Cook everything as directed, then divide into four airtight containers. Store in the refrigerator for up to 4 days. Keep the sauce separate if possible—it stays fresher that way.

Prep Ahead: Chop all your vegetables the night before and store them in a container in the fridge. In the morning, you could even toss them with the oil and seasonings, so they’re ready to go straight onto the sheet pan when you get home.

Freezing: The cooked ground beef freezes beautifully for up to 3 months. I don’t recommend freezing the roasted vegetables—they get mushy when thawed. But you can freeze the beef in portions and roast fresh veggies when you’re ready to eat.

Recipe Notes & Baker’s Tips

• Vegetable flexibility: This recipe is incredibly forgiving. Use whatever vegetables you have on hand or need to use up. Zucchini, cauliflower, green beans, asparagus—they all work!
• Ground meat variations: Ground turkey or ground chicken work just as well if you prefer poultry.
• Skip the sauce: If you’re keeping it simple, these bowls are delicious without the sauce too. Sometimes I just squeeze fresh lemon over everything.
• Customize the heat: If you like spice, increase the hot sauce in the sauce or add red pepper flakes to the vegetables.
• Crispier beef option: Instead of cooking the beef in a skillet, you can crumble it onto a second sheet pan and roast it alongside the vegetables for the last 10-12 minutes.

Serving Suggestions

These bowls are complete meals on their own, but here are some ideas to round them out:

• Serve over rice or quinoa for extra substance
• Add a side of crusty bread for soaking up that amazing sauce
• Top with fresh herbs like parsley or cilantro for brightness
• Sprinkle with shredded cheese while the beef is still hot
• Pair with a simple side salad for extra greens
• Add sliced avocado for healthy fats and creaminess

How to Store Your Sheet Pan Ground Beef and Veggie Bakes

Refrigerator Storage: Store the cooked beef and roasted vegetables in separate airtight containers in the refrigerator for up to 4 days. Keep the sauce in a small container with a lid.

Freezer Storage: The cooked ground beef can be frozen in freezer-safe containers or bags for up to 3 months. Label with the date! I don’t recommend freezing the roasted vegetables as they become watery and mushy when thawed.

Reheating Instructions: Reheat individual portions in the microwave for 1-2 minutes until warmed through. You can also reheat in a 350°F oven for about 10 minutes. If the vegetables seem dry, drizzle with a little olive oil before reheating.

Allergy Information

Common Allergens:

• Contains eggs (in mayonnaise sauce)
• Contains soy (if hot sauce contains soy)

Substitution Suggestions:

• Egg-free: Use vegan mayonnaise or substitute the sauce with tahini dressing, balsamic glaze, or simply olive oil and lemon juice.
• Dairy-free: This recipe is naturally dairy-free as written!
• Gluten-free: Completely gluten-free as written. Just check your hot sauce label to be sure.
• Low-carb/Keto: This recipe is already low-carb and keto-friendly!
• Whole30: Skip the sauce (it contains mayo and ketchup) and season everything generously with compliant spices.

Questions I Get Asked A Lot

My vegetables are soggy instead of crispy—what happened?

This usually means the pan was overcrowded or the vegetables were too wet when they went into the oven. Make sure to spread everything in a single layer with space between pieces, and pat vegetables dry after washing. Also, don’t skip the oil—it’s essential for caramelization!

How do I prevent the broccoli from burning?

Cut the broccoli florets into larger pieces than the carrots, and check them at 20 minutes. If the tips are getting too dark, they’re done! You can also toss them in a bit more oil, which helps prevent burning.

Can I make this without the sauce?

Of course! The roasted vegetables and seasoned beef are delicious on their own. Sometimes I just squeeze fresh lemon juice over everything or drizzle with balsamic vinegar instead.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear what vegetables you used and any fun variations you tried.