Print

Roasted Veggie Sheet Pan Mix

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A colorful and healthy sheet pan mix featuring seasonal vegetables roasted to perfection with garlic, olive oil, and herbs.

Ingredients

Scale
  • 2 medium carrots, cut into 1/2-inch sticks
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into wedges
  • 1 medium zucchini, sliced on the bias
  • 1 small head broccoli, cut into florets
  • 1 cup cherry tomatoes (optional, added late)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 tsp dried thyme or rosemary, or 1 tbsp chopped fresh herbs
  • 1 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 lemon, zested and juiced
  • Fresh parsley or basil, chopped, for serving

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Chop vegetables into similar sizes and toss with olive oil, garlic, herbs, smoked paprika (if using), salt, and pepper.
  3. Spread the vegetables in a single layer on a rimmed sheet pan.
  4. Roast for 20–30 minutes, stirring or flipping once halfway, until edges are browned and centers are tender. Add cherry tomatoes in the last 8–10 minutes.
  5. Finish with lemon zest, a squeeze of lemon juice, and chopped fresh herbs. Serve warm.

Notes

Use a rimmed pan to catch juices, and don’t crowd the pan. For a Mediterranean flavor, add balsamic vinegar and feta cheese after roasting.

Nutrition

Find it online: https://recipesunfolded.com/roasted-veggie-sheet-pan-mix/

×