How to Make Sheet Pan Roasted Vegetables - A Step-by-Step Guide

Sheet pan roasted vegetables are a delicious and healthy side dish that can be enjoyed with just about any meal. This simple recipe allows you to easily roast a variety of vegetables all at once, making it a convenient and time-saving option for busy weeknights or lazy weekends. Whether you're a fan of crispy Brussels sprouts, tender bell peppers, or savory sweet potatoes, this recipe has something for everyone.

Roasting vegetables on a sheet pan allows them to develop a rich, caramel...

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Ingredients

  • 8 zucchini, peeled and chopped
  • 1 eggplant, peeled and diced
  • 8 carrots, diced
  • 16 cherry tomatoes
  • 2 red onions, sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • ½ cup olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves, crushed
  • 1 teaspoon dried oregano
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • salt and pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs
  • Servings: 24
  • Yield: 24 servings

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
  • Nutrition

    72 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 11mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 2g
    • Vitamin C: 28mg
    • Calcium: 23mg
    • Iron: 1mg
    • Potassium: 326mg