Description
A simple and delicious recipe for hearty sheet pan vegetables, featuring a colorful mix of bell peppers, zucchini, sweet potatoes, and red onion seasoned with garlic and herbs, then roasted to golden perfection. Perfect as a side dish or a wholesome vegetarian main.
Ingredients
Scale
Vegetables
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, cubed
- 2 medium sweet potatoes, cubed
- 1 medium red onion, sliced
Seasoning and Oil
- 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 temperature for roasting the vegetables evenly and to get them golden brown.
- Prepare vegetables: Wash all the vegetables thoroughly, then chop the bell peppers, cube the zucchini and sweet potatoes, and slice the red onion into uniform bite-sized pieces for even cooking.
- Toss veggies with seasoning: In a large bowl, combine the chopped vegetables with olive oil, garlic powder, dried thyme, dried oregano, and salt and pepper. Toss everything well until the veggies are evenly coated with the seasoning and oil.
- Arrange on baking sheet: Line a baking sheet with parchment paper to prevent sticking and spread the seasoned vegetables evenly across the sheet. Avoid overcrowding to allow for proper roasting and caramelization.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 25–30 minutes. Stir the vegetables halfway through cooking to promote even browning and tenderness.
- Serve: Once the vegetables are golden brown and tender, remove from the oven and serve warm or at room temperature, making a perfect side dish or a nutritious vegetarian meal.
Notes
- For extra flavor, sprinkle some freshly chopped parsley or a squeeze of lemon juice before serving.
- Adjust seasoning to taste, adding chili flakes for a spicy kick if desired.
- Make sure to cut vegetables into similar sizes to ensure even cooking.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
