Are you tired of bland, mushy vegetables that make you dread dinnertime? Get ready to transform your meal with the most ridiculously easy and delicious Sheet Pan Roasted Veggies that will have everyone asking for seconds! This foolproof recipe turns ordinary vegetables into crispy, golden-brown flavor bombs that are not just healthy, but incredibly addictive. Whether you're a busy home cook, a meal prep enthusiast, or someone who thinks they can't cook, this recipe is about to become your new kitchen superhero.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups bell peppers, chopped
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash and prepare all vegetables: Cut broccoli into uniform bite-sized florets, chop bell peppers into roughly 1-inch pieces, and slice carrots into even diagonal slices about 1/2 inch thick to ensure even roasting.
- In a large mixing bowl, combine the prepared broccoli, bell peppers, and carrots. Drizzle olive oil over the vegetables and sprinkle garlic powder, salt, and pepper. Toss thoroughly to ensure all vegetables are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared sheet pan. Ensure they are not overcrowded, which helps them roast and caramelize instead of steaming.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring or flipping vegetables halfway through cooking to promote even browning and prevent burning.
- Vegetables are done when they are tender and have golden-brown edges. Remove from oven and let rest for 2-3 minutes before serving.
- Optional: Garnish with fresh herbs like parsley or chives for added flavor and visual appeal before serving.
Tips
- Size Matters: Cut all vegetables into uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Don't Overcrowd: Give your vegetables breathing room on the sheet pan. Overcrowding leads to steaming instead of roasting, which means goodbye crispy edges!
- High Heat is Key: A hot oven (425°F) is crucial for achieving those beautiful caramelized edges and maximum flavor development.
- Seasoning Technique: Toss vegetables in oil and seasonings in a separate bowl before spreading on the pan to ensure even coating.
- Midway Flip: Always stir or flip your vegetables halfway through cooking to promote even browning and prevent burning.
- Fresh Herb Finish: A sprinkle of fresh herbs like parsley or chives after roasting can elevate the dish from good to gourmet. Pro Tip: Experiment with different vegetable combinations and seasonings to keep this recipe exciting and versatile!
Nutrition Facts
Calories: 80kcal
Carbohydrates: 12g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
