Sheet Pan Roasted Vegetables Recipe

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Here’s a professional recipe for a Wholesome Sheet Pan Roasted Vegetables dish. This recipe is perfect for those looking for a plant-based, nutritious meal that’s easy to prepare and packed with flavor.

Sheet Pan Roasted Vegetables Recipe

Ingredients

(Serves 4)

For the Vegetables:
  • 2 cups baby potatoes, halved
  • 2 large carrots, peeled and sliced into 1-inch rounds
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 zucchini, sliced into rounds
  • 1 red onion, quartered
  • 1 cup broccoli florets
  • 1 cup Brussels sprouts, halved
  • 1 cup cherry tomatoes
  • 3 cloves garlic, minced
For the Seasoning:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish (optional)

Instructions

1. Preheat Oven:
  1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
2. Prepare the Vegetables:
  1. Place all the vegetables (potatoes, carrots, bell peppers, zucchini, onion, broccoli, Brussels sprouts, and cherry tomatoes) in a large mixing bowl.
  2. Add the minced garlic to the vegetables.
3. Season the Vegetables:
  1. In a small bowl, whisk together the olive oil, balsamic vinegar, thyme, oregano, smoked paprika, garlic powder, salt, and pepper.
  2. Drizzle the seasoning mixture over the vegetables and toss everything well to ensure even coating.
4. Arrange on Sheet Pan:
  1. Spread the seasoned vegetables evenly on the prepared sheet pan in a single layer. Ensure the vegetables aren’t overcrowded, allowing them to roast and caramelize evenly.
5. Roast:
  1. Roast in the preheated oven for 25-30 minutes, tossing the vegetables halfway through cooking to ensure even browning.
  2. The vegetables should be golden brown and tender with slightly crispy edges.
6. Garnish and Serve:
  1. Once the vegetables are done, remove the sheet pan from the oven.
  2. Garnish with freshly chopped parsley or basil for a burst of freshness, if desired.
  3. Serve warm as a side dish, or over grains like quinoa or couscous for a complete meal.

Professional Tips:

  • Vary the Veggies: You can easily swap vegetables based on what’s in season. Butternut squash, cauliflower, or sweet potatoes are great alternatives.
  • Add Protein: For a heartier meal, add chickpeas or tofu to the sheet pan halfway through roasting.
  • Batch Cooking: Make extra veggies and store leftovers in the fridge for easy meal prep throughout the week.

Nutritional Benefits:

  • Packed with Fiber: Loaded with fiber to aid digestion and keep you feeling full.
  • Antioxidant-Rich: Full of vitamins and minerals from a variety of colorful vegetables.
  • Low Calorie: A healthy, low-calorie option that’s still filling and satisfying.

This Sheet Pan Roasted Vegetables recipe is a perfect wholesome meal for those searching for a healthy, flavorful, and easy-to-prepare dinner idea.

LIna😉