It’s important to incorporate veggies into every meal, but making it a reality isn’t always that easy. Salads and stir-fries get boring and repetitive after a while. Good for you? Sure. Exciting? Not always. But with the right veggie recipes for dinner, you can really liven up your meal.

It might make you feel better to know that even all-star healthy eating experts get vegetable fatigue. Body Love Everyday author and celebrity nutritionist Kelly Leveque gets it. Her solution is a sheet pan recipe she tweaks ever so slightly depending on the type of cuisine she’s craving. “Roasted vegetables make a warm, comforting, and easy plant-focus base for delicious meals,” she says.

Her go-to formula for getting veggies on the table in a hurry (that’s she’s actually excited about) is using 4 to 5 cups of non-starchy veggies, 1 cup of starchy veggies, 2 tablespoons of cooking oil, and a powerhouse sauce (which she switches up, depending on the taste profile she’s craving). Here, she shares how to make her sheet pan veggie recipes from her new book, so you can try the formula for yourself. (Each recipe makes two servings.) Pair with a protein of your choice and you’re done!

Kelly Leveque’s best veggie recipes for dinner

Vegan teriyaki

2 Tbsp coconut oil 1 cup sliced trimmed mushrooms1 cup broccoli florets1 cup quartered trimmed Brussels sprouts1 cup 1/4 inch-diced red onions1 cup 1/4 inch-cubed Japanese yamTopping: vegan teriyaki sauce

Italian

2 Tbsp avocado oil or extra-virgin olive oil1 cup 1/2-inch diced zucchini1 cup broccoli florets1 cup 1/2 inch-thick red pepper strips1 cup cherry or Roma tomatoes1 yellow onion, quartered1 cup small, red-skin potatoesToppings: pesto, olives, or capers

Fajita

1 Tbsp avocado oil2 cups 1/2-inch thick red pepper strips (or yellow and orange mixed)1 cup 1/2-inch thick green pepper strips1 cup 1/2-inch thick white onion slices1 cup cauliflower floretsToppings: avocado, guacamole, or salsa

Asian

2 Tbsp algae oil, avocado oil , or coconut oil 1 cup 1/2 inch-thick matchstick carrots1 cup snap peas1 cup 1/2 inch-sliced mushrooms1 cup 1/2-inch thick red pepper strips1 cup shopped green onion1/4 kabocha squash, peeled and cut into 1/4 inch-thick slicesToppings: hemp hearts, sesame seeds, or coconut aminos

1. Preheat the oven to 375°F.

2. Drizzle a baking sheet with the oil. Spread the vegetables across the pan and toss to coat. Roast for 20 to 30 minutes, turning the vegetables halfway through, until they are slightly browned on the edges. Top with the topping of choice.

Twelve veggies you need to buy organic (and 15 you don’t):

Join Well+Good’s Cook With Us Facebook group for more healthy cooking ideas. Plus, here’s a health coach’s tips for how to eat more vegetables.