sheet pan veggies
This Sheet Pan Veggies recipe is a quick and easy way to enjoy a variety of colorful vegetables roasted to perfection. The dish is versatile and can be served as a delightful side to any meal.
Equipment
- 1 baking sheet
- 1 parchment paper (optional)
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 cups broccoli florets
- 2 cups bell peppers (mixed colors), sliced
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, sliced
- 1 medium red onion, cut into wedges
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- to taste salt
- to taste pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine the broccoli florets, bell peppers, cherry tomatoes, zucchini, and red onion.
- Drizzle the olive oil over the vegetables and sprinkle garlic powder, oregano, paprika, salt, and pepper. Toss well to coat evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even cooking.
- Remove from the oven and let cool for a few minutes before serving.
Notes
Feel free to substitute any of the vegetables with your favorites or whatever you have on hand.
This dish can be served immediately or stored in the refrigerator for up to three days.
To enhance the flavor, sprinkle with fresh herbs like parsley or basil before serving.