%3Amax_bytes(150000)%3Astrip_icc()%2Fcolorful-roasted-sheet-pan-vegetables-262078-1x1-a-3eedbcaf72a143a692de23f5f5b3d8c8.jpg&w=3840&q=75)
⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember one evening, staring blankly into the fridge, wondering what on earth I could make that was both quick and healthy. Sound familiar? That’s when the idea for this sheet pan roasted vegetable medley was born. I had a bunch of veggies that needed using up – a bell pepper that was starting to wrinkle, half a head of broccoli, and a lonely zucchini. A quick toss with some olive oil and spices, and bam! Dinner was sorted.
The beauty of this recipe is its flexibility. You can literally use any vegetables you have on hand. Carrots, Brussels sprouts, sweet potatoes, onions – the possibilities are truly endless. It's not just about convenience; roasting vegetables brings out their natural sweetness and intensifies their flavor, creating a dish that’s both satisfying and good for you. I've even thrown in some chickpeas or tofu for a protein boost when I'm feeling extra virtuous. It’s a great way to get your five-a-day (or is it ten now?) without feeling like you’re sacrificing taste. Trust me, even the kids will ask for more (maybe!).
Required Equipments
- Baking Sheet
- Large Bowl
- Cutting Board
- Knife
- Oven
Sheet Pan Roasted Vegetable Medley: Frequently Asked Questions
Sheet Pan Roasted Vegetable Medley
Enjoy a vibrant and healthy Sheet Pan Roasted Vegetable Medley. This easy recipe is packed with nutrients and bursting with flavor, perfect for a side dish or a light meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This high heat is key to getting those beautifully caramelized edges on your veggies. Nobody likes soggy veggies!
- Wash and chop all your vegetables. Aim for roughly the same size pieces so they cook evenly. Uneven pieces might result to some being perfectly cooked while others are still raw.
- In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and any other herbs or spices you like. I’m a big fan of adding a pinch of red pepper flakes for a little heat, what about you?
- Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If you have too many veggies, use two baking sheets.
- Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly browned. Keep an eye on them – every oven is different, and you don’t want them to burn. Burnt vegetables aren't yummy!
- Remove from the oven and let cool slightly before serving. A squeeze of lemon juice can brighten up the flavors even more. And a sprinkle of fresh herbs? Divine!
- Serve as a side dish, add to salads, or enjoy as a light meal. I love to serve mine over quinoa or couscous for a more substantial meal.
📝 Notes
- Feel free to add other vegetables such as carrots, Brussels sprouts, or sweet potatoes.
- For a spicier kick, add a pinch of red pepper flakes.
- A squeeze of lemon juice after roasting enhances the flavor.
🍎 Nutrition
Calories: 150 kcal
Protein: 3 g
Fat: 9 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 30 mg
