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Oven Roasted Vegetables

Oven roasted vegetables with caramelized edges and tender-crisp bite. A hands-off sheet pan method with olive oil and simple pantry seasonings for an easy side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 134
Ingredients Equipment Method Notes

Ingredients
  

Oven roasted vegetables
  • 2 cup broccoli florets
  • 2 cup baby carrots, halved lengthwise
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 small red onion, sliced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss all the vegetables with the olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.
  3. Spread the vegetables in a single layer on the sheet pan, avoiding overcrowding (use two pans if needed) for even caramelization.
  4. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized at the edges.
  5. Sprinkle with fresh parsley before serving.
Store
  1. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For best caramelization, keep the vegetables in a single layer with space between pieces; overcrowding steams them instead. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended since the vegetables can soften too much. For a dairy-free and gluten-free side dish, this recipe is naturally both; for a lower-sodium option, reduce the kosher salt to 1/2 teaspoon while keeping the pepper and seasonings.