Description
A simple and nutritious recipe for hearty sheet pan vegetables featuring a vibrant mix of bell peppers, zucchini, sweet potatoes, and red onions seasoned with aromatic herbs and olive oil. This easy-to-make dish is perfect as a healthy side or light main, roasted to golden perfection in the oven.
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 & 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 prepare for roasting the vegetables at a high temperature.
- Prepare Vegetables: Wash and chop all vegetables into uniform bite-sized pieces to ensure even cooking and roasting.
- Toss Seasonings: In a large bowl, combine the chopped veggies with olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss well until all pieces are evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup, then spread out the seasoned vegetables evenly in a single layer without overcrowding to allow proper roasting.
- Roast Vegetables: Place the baking sheet in the oven and roast for 25-30 minutes, stirring the vegetables halfway through the cooking time. Roast until the veggies are tender and golden brown on the edges.
- Serve: Remove from the oven and serve the sheet pan vegetables warm or at room temperature as a delicious and wholesome side dish or light meal.
Notes
- Ensure the vegetables are cut to a similar size for even roasting.
- Feel free to swap in your favorite herbs such as rosemary or basil.
- Do not overcrowd the pan to avoid steaming rather than roasting.
- Leftovers can be refrigerated and reheated or used in salads and wraps.
