Sheet Pan Herb-Crusted Beef & Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant weeknight dinner featuring juicy ground beef crusted with fresh herbs and roasted vegetables. This American-inspired sheet-pan recipe (whole30), ready in about 37 minutes, pairs ground beef, olive oil, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 2 medium, peeled and sliced 1/4-inch thick carrots
• 2 medium, sliced 1/4-inch thick zucchini
• 1 medium, thinly sliced red onion
• 1 tbsp, finely chopped fresh rosemary
• 1 tbsp, finely chopped fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss carrots, zucchini, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined sheet pan, spreading in a single layer.
2. Step 2: In a bowl, mix ground beef with remaining 1 tbsp olive oil, rosemary, thyme, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed, then form into a 1-inch thick patty on the sheet pan.
3. Step 3: Roast for 20-22 minutes until beef reaches 160°F internally and vegetables are tender-crisp with golden edges, rotating pan halfway through.