Description
A simple and delicious recipe for hearty sheet pan veggies, roasting a colorful mix of bell peppers, zucchini, sweet potatoes, and red onion seasoned with olive oil and herbs. Perfect for a nutritious side dish or a light main, this recipe is easy to prepare and delivers tender, flavorful vegetables with minimal effort.
Ingredients
Scale
Vegetables
- 2 cups bell peppers (mixed colors)
- 1 cup zucchini (cubed)
- 2 medium sweet potatoes (cubed)
- 1 medium red onion (sliced)
Seasoning
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal roasting temperature before placing the vegetables inside.
- Prepare Vegetables: Wash and chop all vegetables into uniform bite-sized pieces to ensure even cooking and consistent texture.
- Season Vegetables: In a large bowl, toss the chopped veggies with extra virgin olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper until they are evenly coated with the seasoning blend.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread the seasoned vegetables out evenly on the sheet, making sure not to overcrowd them, which helps them roast properly and get golden brown edges.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the veggies halfway through cooking to promote even roasting and browning.
- Serve: Once the vegetables are tender and golden brown, remove them from the oven and serve warm or at room temperature as a flavorful side dish or light main.
Notes
- Ensure vegetables are chopped to similar sizes to promote even cooking.
- Feel free to swap in other vegetables like carrots or broccoli depending on preference.
- To add extra flavor, sprinkle with fresh herbs or a squeeze of lemon before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
