Name: Sheet Pan Roasted Vegetables in Oven
Prep time: 20 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetables
Ingredients: 3 carrots, peeled and cut into ½ inch slices; 2 bell peppers, cut into large dice (or 1 small delicata squash, seeded and cut into half moons); 1 large broccoli crown, cut into florets (or 1 1/2 cups cauliflower); 1 medium zucchini, cut into 1-inch chunks (or 1 1/2 cups brussels sprouts, cut in half); 2 tablespoons olive oil; 1 teaspoon dried Italian herb blend; ¾ teaspoon salt; ¼ teaspoon pepper

Description

This recipe for sheet pan roasted vegetables always comes in handy when you need a quick, healthy and easy way of adding veggie servings to your dinners. Oven-roasted vegetables are simple to prepare, endlessly adaptable and take very little time to pop into the oven.

Ingredients

Scale

3 carrots, peeled and cut into 1/2 inch slices
2 bell peppers, cut into large dice (or 1 small delicata squash, seeded and cut into half moons)
1 large broccoli crown, cut into florets (or 1 1/2 cups cauliflower)
1 medium zucchini, cut into 1-inch chunks (or 1 1/2 cups brussels sprouts, cut in half)
2 tablespoons olive oil
1 teaspoon dried Italian herb blend
3/4 teaspoon salt
1/4 teaspoon pepper

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Instructions

Preheat oven to 425 degrees F.
Toss vegetables, oil, herbs, salt and pepper in a large bowl to coat the vegetables.
Spread in a single layer onto a large, rimmed baking sheet.
Transfer to the oven and roast, stirring once or twice, until browned and tender inside when tested with a fork, 30 to 37 minutes (see note.) Serve hot or warm.

Notes

TIMING TIPS: Time your veggies depending on what combination you choose. The peppers, broccoli and zucchini will be ready at around 30 minutes, while the delicata squash and brussels sprouts will take a little longer (35 minutes or so.)

CUTTING TIPS: Keep in mind it is helpful to cut the veggies smaller if they are hard (like carrot or squash) and larger if they are soft or have a high water content (like bell pepper or zucchini.) Brassicas (cauliflower, broccoli and Brussels sprouts) will cook at an intermediate rate- so cut them into bite size pieces.

LEFTOVERS: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave for 1 minute per serving. Air fry for 4 minutes at 375 degrees to reheat. Add leftover roasted veggies to soup, stews or add to buddha bowls. Try with our maple tahini dressing!

VARIATIONS TO TRY: Use your favorite seasonings, drizzle vinegar, lemon juice, parmesan, soy sauce, add other veggies you have on hand.

Prep Time: 10 minutes
Active Time: 10 mins
Cook Time: 30
Category: Side Dishes
Method: Oven
Cuisine: Vegetables

Nutrition

Serving Size: 1 cup
Calories: 88
Sugar: 6 g
Fat: 5 g
Carbohydrates: 11 g
Fiber: 4 g
Protein: 2 g