Description
These Hearty Sheet Pan Veggies are a delicious and easy-to-make side dish that is perfect for any meal. A colorful medley of broccoli, cauliflower, carrots, bell pepper, and zucchini, seasoned with aromatic herbs and spices, roasted to perfection for a flavorful and nutritious addition to your table.
Ingredients
Broccoli Florets:
4 cups;
Cauliflower Florets:
3 cups;
Carrots:
2 cups, sliced into 1/2-inch thick pieces;
Red Bell Pepper:
1 large, sliced;
Zucchini:
1 large, sliced into half-moons;
Olive Oil:
3 tablespoons;
Garlic Powder:
1 teaspoon;
Dried Italian Seasoning:
1 teaspoon;
Smoked Paprika:
1/2 teaspoon;
Salt:
1 teaspoon;
Black Pepper:
1/2 teaspoon;
Optional Garnish:
Fresh parsley or grated Parmesan
Instructions
- Preheat oven: to 425°F (220°C) and line a large sheet pan with parchment paper.
- Combine vegetables: In a large bowl, mix broccoli, cauliflower, carrots, bell pepper, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, Italian seasoning, paprika, salt, and pepper. Toss to coat.
- Roast: Spread vegetables on the pan in a single layer. Roast for 20–25 minutes, stirring halfway, until tender and caramelized.
- Garnish: Optionally top with parsley or Parmesan before serving.
Notes
- You can swap in sweet potatoes, Brussels sprouts, or mushrooms.
- For extra crispiness, avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
