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Colorful assortment of healthy sheet pan veggies ready to be served.

Healthy Sheet Pan Veggies

This delightful sheet pan recipe bursts with color and flavor, making healthy meals effortless. Perfect for busy weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Veggies
  • 2 pieces bell peppers, chopped (any color)
  • 1 piece zucchini, chopped
  • 2 pieces carrots, sliced
  • 1 piece red onion, chopped
Protein (optional)
  • 1 can chickpeas or 1 block tofu, cubed Choose either chickpeas or tofu for added protein.
Oil & Spices
  • 2-3 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Chop the bell peppers, zucchini, carrots, and red onion into bite-sized pieces and place them on a sheet pan.
  3. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
  4. Toss everything together to ensure an even coating of oil and seasonings.
Cooking
  1. Bake for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  2. In the last 10 minutes of cooking, add chickpeas or tofu for additional protein if desired.
  3. Serve warm as a flavorful side dish.

Notes

Cut vegetables into uniform sizes for even cooking. Store leftovers in an airtight container in the fridge for up to 4 days. Feel free to mix up the spices to suit your flavor profile. Use parchment paper on the sheet pan for easier cleanup.