It’s about time I finally introduce you to our all-time favorite dish. The one that shows up again and again in our kitchen, no matter the season, the mood, or the contents of the fridge. Easy Vegan Sheet Pan Persian-Style is simple at heart — just vegetables roasted in the oven — but don’t let that fool you. This is the kind of food that fills the kitchen with warm aromas, draws people in without trying, and somehow always tastes like comfort.
In Persian, we call it Khorak-e Sabzijat dar Fer (خوراک سبزیجات در فر) — oven-roasted vegetables. Nothing fancy in name, yet everything about it feels thoughtful, generous, and full of love. It’s the dish we make when we want something nourishing but light, when we don’t feel like standing in the kitchen forever, and when we crave those deep, oriental flavors that make simple ingredients shine. One pan, a hot oven, and a little Persian magic — that’s all it takes.
THE MARINADE THAT MAKES ALL THE DIFFERENCE
What really gives this dish its magic is the Persian-inspired marinade.
A bold yet balanced mix of:
- pistachio oil
- olive oil
- pomegranate molasses
- date syrup
- fresh lemon juice
- garlic
- Advieh (Persian spice blend)
- salt and pepper
This marinade brings sweetness, acidity, warmth, and depth — turning simple vegetables into something truly special.
THE TOPPING I NEVER SKIP
Optional? Maybe. But for me, absolutely essential.
The roasted vegetables are finished with:
- fresh pomegranate seeds
- chopped mint
- fresh parsley
That final touch adds freshness, crunch, and brightness, and is the perfect contrast to the warm, roasted flavors.
Serve it with homemade hummus and traditional Persian lavash bread, and suddenly everyone is dipping, tearing, and sharing straight from the table. Let the dipping begin.
MINIMAL EFFORT, MAXIMUM ENJOYMENT
Roasted vegetables in different versions appear on our table at least once a week, especially during autumn and winter. Sheet pan meals are simple, colorful, and incredibly satisfying — with very little effort and a big wow effect.
You can easily mix and match your favorite vegetables, slide the tray into the oven, and let time do the work.
For me, it’s all about natural ingredients, pure energy, and valuable nutrients.
Vegetables from the oven are uncomplicated, fast, and simply good.
LEFTOVERS & CREATIVE IDEAS
If you have leftovers (which rarely happens), you can store them in the fridge for up to 3 days.
Here are some favorite ways to enjoy them:
- as a topping for salads
- mixed with yogurt and lemon juice as a vegetable salad
- in a sandwich or wrap
- blended and chopped as a quick pasta sauce
Summer tip:
On hot days, I skip the oven and prepare the vegetables on a grill tray.
BEST DIPS FOR EASY VEGAN SHEET PAN PERSIAN-STYLE
This dish is delicious on its own — but with a dip, it becomes unforgettable.
Try it with:
- Classic Hummus
- harissa hummus
- oven-roasted tomato hummus
- creamy wild garlic hummus
- Borani Esfenadj – Persian Spinach Yogurt Dip
- Mast-o Musir – Persian Shallot Yogurt Dip
It also pairs perfectly with:
- Sabzi Khordan herb & feta dip with walnuts
- Mast-o Khiyar (Persian yogurt dip with cucumber and raisins)
- pistachio dip
- spinach yogurt dip
INGREDIENTS EASY VEGAN SHEET PAN PERSIAN-STYLE
(Serves 6–8)
INGREDIENTS VEGGIES
2 eggplants
2 light green zucchinis
2 zucchinis
2 red pointed peppers
200 g mushrooms
1 bunch carrots
yellow and purple heritage carrots
1 pack baby potatoes
4 red onions
1 whole garlic bulb
100 g dates*
1 jar chickpeas*
cherry tomatoes on the vine
INGREDIENTS POMEGRANATE PISTACHIO MARINADE
2 garlic cloves
1 organic lemon
2 tbsp pistachio oil*
2 tbsp olive oil*
2 tbsp pomegranate molasses
2 tbsp date syrup*
1 tsp Advieh spice
salt & pepper
INGREDIENTS TOPPING
1 pomegranate
1 bunch mint
1 bunch parsley
TO SERVE
traditional Persian lavash bread
HOW TO MAKE EASY VEGAN SHEET PAN PERSIAN-STYLE
PREPARATION VEGGIES
Preheat the oven to 180°C / 350°F.
Wash and slice eggplant and zucchini lengthwise.
Clean mushrooms and leave whole.
Wash potatoes, dry, and cut in half.
Wash carrots and leave whole.
Peel and quarter red onions.
Trim the garlic bulb slightly and cut it in half.
Pit and quarter the dates.
Drain and rinse chickpeas.
PREPARATION MARINADE
Press garlic cloves.
Zest and juice the lemon.
Mix garlic, lemon zest, lemon juice, pistachio oil, olive oil, pomegranate molasses, date syrup, Advieh, salt, and pepper.
BAKING IN THE OVEN OR IN THE AIRFRYER
Mix vegetables (except tomatoes) and chickpeas with the marinade.
Spread everything on a lined baking tray.
Place cherry tomatoes on top.
Roast in the oven for 30–40 minutes (Air Fryer 25-30 min. ) until tender and lightly caramelized.
TOPPING & SERVING
Remove seeds from the pomegranate.
Wash, dry, and roughly chop herbs.
Sprinkle the roasted vegetables with pomegranate seeds and herbs.
Serve with hummus and warm lavash bread.
Befarmayid
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Easy Vegan Sheet Pan Persian-Style
Ingredients
INGREDIENTS EASY VEGAN SHEET PAN PERSIAN-STYLE
INGREDIENTS VEGGIES
- 2 eggplants
- 2 light green zucchinis
- 2 zucchinis
- 2 red pointed peppers
- 200 g mushrooms
- 1 bunch carrots
- yellow and purple heritage carrots
- 1 pack baby potatoes
- 4 red onions
- 1 whole garlic bulb
- 100 g dates
- 1 jar chickpeas
- 1 bunch cherry tomatoes on the vine
INGREDIENTS POMEGRANATE PISTACHIO MARINADE
- 2 garlic cloves
- 1 organic lemon
- 2 tbsp pistachio oil
- 2 tbsp olive oil
- 2 tbsp pomegranate molasses
- 2 tbsp date syrup
- 1 tsp Advieh spice
- salt & pepper
INGREDIENTS TOPPING
- 1 pomegranate
- 1 bunch mint
- 1 bunch parsley
TO SERVE
- homemade hummus
- traditional Persian lavash bread
Instructions
HOW TO MAKE EASY VEGAN SHEET PAN PERSIAN-STYLE
PREPARATION VEGGIES
-
Preheat the oven to 180°C / 350°F.
-
Wash and slice eggplant and zucchini lengthwise.
-
Clean mushrooms and leave whole.
-
Wash potatoes, dry, and cut in half.
-
Wash carrots and leave whole.
-
Peel and quarter red onions.
-
Trim the garlic bulb slightly and cut it in half.
-
Pit and quarter the dates.
-
Drain and rinse chickpeas.
PREPARATION MARINADE
-
Press garlic cloves.
-
Zest and juice the lemon.
-
Mix garlic, lemon zest, lemon juice, pistachio oil, olive oil, pomegranate molasses, date syrup, Advieh, salt, and pepper.
BAKING IN THE OVEN OR IN THE AIRFRYER
-
Mix vegetables (except tomatoes) and chickpeas with the marinade.
-
Spread everything on a lined baking tray.
-
Place cherry tomatoes on top.
-
Roast in the oven for 30–40 minutes (Air Fryer 25-30 min. ) until tender and lightly caramelized.
TOPPING & SERVING
-
Remove seeds from the pomegranate.
-
Wash, dry, and roughly chop herbs.
-
Sprinkle the roasted vegetables with pomegranate seeds and herbs.
-
Serve with hummus and warm lavash bread.
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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