Sheet Pan Roasted Vegetables
These Sheet Pan Roasted Vegetables are crispy, colorful, and easy to make. Just chop, toss, roast, and you’ve got a side dish that works with anything!
Ingredients
- 2 Cups Brussels sprouts halved
- 2 Cups Broccoli florets
- 1 Cup Bell peppers, sliced (½ red and ½ orange)
- ½ Cup Red onion, chopped
For seasoning:
- 2 tablespoons Olive oil enough to coat everything lightly
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Garlic powder or Italian seasoning Optional
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with foil.
- In a large bowl, toss veggies with olive oil, salt, pepper, and any additional seasoning.
- Spread in a single layer on the baking sheet. Don’t overcrowd.
- Roast for 20–25 minutes, flipping halfway, until veggies are browned and fork-tender.
- Serve warm or store in an airtight container for up to 4 days.
Video
Notes
- If your veggies are packed too tight, they’ll steam instead of roast. Use two pans if you need the space.
- Pop the pan on the top rack of your oven for that extra bit of browning. It really makes a difference in the flavor and texture.
Nutrition
Calories: 115kcalCarbohydrates: 11gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 319mgPotassium: 427mgFiber: 4gSugar: 4gVitamin A: 1783IUVitamin C: 127mgCalcium: 48mgIron: 1mg
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