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Roasted Vegetables

Roasted Vegetables

Roasted Vegetables: Simple Perfection on a Sheet Pan

Looking for a way to unlock the hidden depths of flavor in your vegetables? Look no further than roasting! This simple technique transforms ordinary vegetables into tender, caramelized delights, bursting with color and taste. It's the perfect way to elevate any side dish or create a satisfying vegetarian meal.

Why You'll Love This Recipe:

  • Flavor Explosion: Roasting vegetables brings out their natural sweetness and caramelizes their edges, resulting in an explosion of flavor in every bite. It's a simple technique that yields impressive results.
  • Effortless Elegance: This recipe is incredibly easy to follow. Simply toss your vegetables with olive oil, herbs, and spices, and let the oven do the work. It's a fuss-free way to prepare a delicious and healthy side dish.
  • Versatility Reigns Supreme: Feel free to customize this recipe with your favorite vegetables. This recipe provides a great base, but don't be afraid to experiment with different combinations like Brussels sprouts, asparagus, or butternut squash.


  • The Veggie Medley:

    • ½ medium red onion, cut into 1-inch chunks
    • 2 medium carrots, peeled and sliced into 1/4-inch thick slices
    • 1 medium broccoli crown, cut into small florets
    • 2 medium bell peppers (any color combination you like), cored and chopped into 1-inch pieces
    • 1 cup grape tomatoes (optional)
    • 1 small zucchini, trimmed, sliced lengthwise, and cut into 1/2-inch pieces
  • The Flavor Boosters:

    • 2 tablespoons olive oil
    • 1 ½ teaspoons Italian seasoning
    • 2-3 cloves garlic, minced
    • Salt and freshly ground black pepper to taste
  • The Finishing Touch:

    • 1 tablespoon fresh lemon juice


  1. Preheat for Perfection: Get your oven started by preheating it to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Veggie Prep Party: Wash and chop all your vegetables according to the instructions. Cutting them into similar sizes ensures even cooking.

  3. Sheet Pan Magic: On a large rimmed baking sheet, toss together the chopped vegetables, olive oil, Italian seasoning, minced garlic, salt, and pepper. Make sure everything is evenly coated.

  4. Roasting to Glory: Place the baking sheet in the preheated oven and roast the vegetables for about 15 minutes.

  5. Tomato Time: Remove the baking sheet from the oven and add the grape tomatoes (if using). Give everything another good toss to combine.

  6. The Final Stretch: Return the pan to the oven and roast for an additional 10 minutes, or until the vegetables are tender-crisp and slightly golden brown.

  7. A Burst of Brightness: Remove the roasted vegetables from the oven and drizzle them with fresh lemon juice. This adds a touch of acidity that brightens up the flavors.

  8. Serve and Savor: Serve your roasted vegetables immediately and enjoy the delicious simplicity of this flavorful side dish!


  • For an extra crispy finish, arrange the vegetables in a single layer on the baking sheet and avoid overcrowding.
  • Feel free to add a pinch of red pepper flakes for a touch of heat.
  • Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in the oven or microwave for a quick and easy meal prep option.