Description

This easy Sheet Pan Ground Beef and Veggie Bakes recipe features perfectly roasted carrots, broccoli, and bell peppers topped with savory seasoned ground beef and an optional tangy sauce. Ready in just 30-40 minutes, this healthy one-pan meal is perfect for busy weeknights and meal prep. Customize with your favorite vegetables and seasonings for endless variations!

Ingredients

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

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Instructions

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!

Notes

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.

Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Category: Main Dish
Method: Roasting
Cuisine: American