Sheet Pan Roasted Vegetables
A simple and delicious recipe for vibrant sheet pan roasted vegetables that can be paired with any protein or enjoyed as a hearty vegetarian dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups potatoes, diced
- 2 cups carrots, sliced
- 2 cups broccoli florets
- 2 cups green beans, trimmed
- 1 cup red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (such as thyme or rosemary)
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the diced potatoes, sliced carrots, broccoli florets, green beans, and chopped red onion in a large bowl.
- Drizzle the veggies with olive oil, then sprinkle garlic powder, salt, black pepper, and your chosen dried herbs over them.
- Toss everything together until the vegetables are evenly coated in the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through.
- Serve the roasted vegetables warm as a delightful side dish or enjoy them alone as a nourishing snack.
Notes
For extra flavor, try adding a sprinkle of Italian seasoning or a dash of paprika. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://doughgirlbylea.com/one-pan-roasted-vegetables-recipe/