Sheet Pan Roasted Vegetables
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Next time you’re thinking about meal planning for the week, try my Sheet Pan Roasted Vegetables as a side dish to go along with your main course. The best part about this recipe is that you can customize the types of vegetables to whatever your heart desires. Hate broccoli? Leave it out! Love, love, love, zucchini? Lean in on the zucchini!
Course:
Side Dish
Cuisine:
Mediterranean
Keyword:
dinner, lunch, vegetables
Servings: 12 people
Ingredients
Sheet Pan Roasted Vegetables
- 2 Zucchini thinly sliced
- 2 medium Yellow Squash thinly sliced
- 1 Large Sweet Yellow Onion sliced
- 1 Clove Garlic chopped
- 1 Pint Button Mushrooms quartered
- 2 Medium Yukon Gold Potatoes peeled and quartered
- 1 Medium Sweet Potato peeled and quartered
- 1/4 cup olive oil
- 1 tsp. dried thyme
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 2 tsp. salt
- 1/2 tsp. pepper
Instructions
Sheet Pan Roasted Vegetables Instructions:
-
Preheat oven to 400 degrees.
-
Line a sheet pan with foil and coat with nonstick spray.
-
Chop and prepare vegetables on a cutting board and add to the pan.
-
Once you have all your veggies on the pan, add your olive oil, herbs, and salt and pepper.
-
Use your (clean!) hands to mix and coat the vegetables, spreading them out in an even layer.
-
In to the oven they go! Set a timer for 45 minutes. After about 20 minutes, evenly turn and mix the vegetables.
-
You'll know they're ready when your house smells divine and the vegetables are fork tender.
-
Correct your seasonings to your liking by tasting a bite or two. Drizzle with a little bit of olive oil and plate. If you're serving for company, add a few sprigs of fresh basil as a pretty adornment.
