Description
Sheet Pan Roasted Vegetables is an easy oven roasted vegetable recipe made with broccoli, cauliflower, carrots, zucchini, bell pepper, and red onion for a colorful, healthy side dish that is perfect for weeknight dinners, meal prep, and holiday tables.
Ingredients
2 cups broccoli florets
2 cups cauliflower florets
2 large carrots, peeled and sliced
2 medium zucchini, sliced into half moons
1 large red bell pepper, chopped
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
2. Wash and chop the broccoli, cauliflower, carrots, zucchini, bell pepper, and red onion into evenly sized pieces.
3. Add all the vegetables to a large mixing bowl.
4. Drizzle the vegetables with olive oil.
5. Sprinkle in the garlic powder, Italian seasoning, salt, and black pepper.
6. Toss everything well until the vegetables are evenly coated.
7. Spread the vegetables out in a single layer on the prepared sheet pan.
8. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned around the edges.
9. Remove from the oven and sprinkle with fresh parsley before serving.
Notes
Roast the vegetables in a single layer so they brown properly instead of steaming.
Cut firm vegetables like carrots a little smaller than soft vegetables like zucchini so everything finishes cooking at the same time.
For extra flavor, finish the roasted vegetables with a squeeze of lemon juice or a sprinkle of grated parmesan just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 145
- Sugar: 7g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg