Description
Sheet Pan Roasted Vegetables turn boring dinner sides into a flavor explosion that brings color and excitement to your plate. Grab whatever vegetables are in your refrigerator, toss them with olive oil and seasoning, then spread them on a pan for an easy, delicious meal companion.
Ingredients
Scale
Main Vegetables:
- 1 lb Brussels sprouts, halved
- 2 bell peppers (red and yellow), sliced
- 1 large red onion, chopped
- 2 medium carrots, sliced
Seasonings and Aromatics:
- 3 tablespoons (45 ml) olive oil
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary or thyme
Finishing Ingredients:
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup and crispy vegetable edges.
- Slice 1 lb of Brussels sprouts precisely in half, creating flat surfaces that will caramelize beautifully during roasting.
- Cut 2 bell peppers (red and yellow) into thin strips and chop 1 large red onion into similar-sized pieces to ensure even cooking.
- Slice 2 medium carrots into thin rounds that will crisp up nicely alongside other vegetables.
- Place all chopped vegetables in a spacious mixing bowl and sprinkle 3 minced garlic cloves across the surface.
- Drizzle 3 tablespoons of olive oil over the vegetables and season with 1 teaspoon fresh rosemary or thyme, plus salt and pepper to taste.
- Toss the vegetables thoroughly, ensuring every piece gets coated with oil and seasonings for maximum flavor.
- Spread the seasoned vegetables across the sheet pan in a single layer, preventing overcrowding that would cause steaming instead of roasting.
- Slide the pan into the preheated oven and roast for 25-30 minutes, stirring vegetables halfway through to promote even browning.
- Remove the pan when vegetables are golden brown and crispy, with caramelized edges that provide delightful texture and depth of flavor.
- Let the roasted vegetables rest for 2-3 minutes before serving to allow slight cooling and flavor melding.
Notes
- Spreading veggies in a single layer helps them crisp up evenly, so resist the temptation to crowd the pan.
- For extra crunch, pat your vegetables completely dry before tossing with oil to remove excess moisture.
- Cutting vegetables into similar-sized pieces ensures they roast at the same rate and prevent some pieces from burning while others remain undercooked.
- Experiment with different herbs and spices like rosemary, thyme, or smoked paprika to customize the flavor profile of your roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Sheet-Pan
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 170 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg