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Sheet Pan Roasted Vegetables

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Sheet Pan Roasted Vegetables is a simple and colorful side dish that transforms everyday vegetables into caramelized, flavor-packed bites. Roasting brings out their natural sweetness while creating crispy edges and tender centers.

Ingredients

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. Wash and chop all vegetables into evenly sized pieces.
  3. Place the vegetables on the sheet pan in a single layer, avoiding overcrowding.
  4. Drizzle olive oil over the vegetables and toss to coat evenly.
  5. Sprinkle with garlic powder, Italian seasoning, salt, and black pepper. Toss again to distribute the seasonings.
  6. Roast for 20–25 minutes, stirring halfway through, until vegetables are tender and lightly browned with crispy edges.
  7. Remove from the oven and serve immediately.

Notes

  • Add sweet potatoes, Brussels sprouts, asparagus, or cherry tomatoes for variety.
  • Sprinkle Parmesan cheese during the last 5 minutes of roasting for extra flavor.
  • Finish with a squeeze of lemon juice or drizzle of balsamic glaze for brightness.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat in a 375°F (190°C) oven for best texture.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-roasted-vegetables/