Sheet Pan Roasted Vegetables Recipe
Roasted vegetables in a sheet pan are always a hit! From vibrant zucchini to aromatic garlic and bell peppers, learn to create a colorful and flavorful medley of vegetables roasted to perfection.
Servings: 8
Calories: 42kcal
Ingredients
- 3 Zucchini Medium
- 3 Yellow Squash Medium
- 1 Onion Chopped
- 1 Red bell pepper Chopped
- 1 Yellow pepper Chopped
- 1 Green Pepper Chopped
- 1/4 Olive oil
- 5 cloves Garlic Minced
- 1 tbsp Rosemary Fresh, chopped
- 1 tbsp Thyme Fresh, chopped
- 1 tsp Salt
- Black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash and chop the vegetables into uniform pieces. Cut the zucchini and yellow squash into rounds or half-moons, slice the onions into wedges, and remove the seeds and membranes from the bell peppers before slicing them into strips or chunks.Peel and mince the garlic cloves.Place all the chopped vegetables and minced garlic in a large mixing bowl. Drizzle with olive oil and toss to coat evenly.Chop the fresh herbs finely and add them to the bowl with the vegetables. Season generously with salt and black pepper, tossing again to distribute the herbs and seasoning evenly.Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and caramelized, tossing halfway through for even cooking.
Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 303mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 75mg | Calcium: 39mg | Iron: 1mg