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Colorful and healthy sheet pan roasted veggies ready to serve.

Easy Sheet Pan Roasted Veggies

A delightful medley of roasted vegetables that are healthy, simple to prepare, and bursting with flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups Carrots, peeled and sliced Can substitute with parsnips.
  • 2 cups Bell Peppers, any color Substitute with snap peas for crunch.
  • 2 cups Zucchini, diced into thick rounds Yellow squash works too.
  • 2 cups Broccoli, cut into florets Can use cauliflower for variation.
Flavorings
  • 3 tablespoons Olive Oil, extra virgin Best flavor; avocado oil is acceptable.
  • 4 cloves Garlic, minced Garlic powder is a quick substitute.
  • 2 teaspoons Herbs, fresh or dried Thyme, rosemary, or Italian herbs are great.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop all vegetables into bite-sized pieces.
  3. Place the veggies on a sheet pan, drizzle with olive oil, and add minced garlic and herbs.
  4. Toss everything together until evenly coated.
Cooking
  1. Roast in the oven for about 20-25 minutes, or until the vegetables are caramelized and tender.
  2. Serve hot, as a side dish or main dish.

Notes

Cut vegetables into similar sizes for even cooking. Use parchment paper on the baking sheet for easy cleanup. Don't overcrowd the pan; give veggies space to roast properly. Season vegetables at different stages to enhance flavor depth. Experiment with different types of herbs to suit your taste.