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- 2 cups broccoli florets - 2 cups cauliflower florets - 1 cup bell peppers (any color), diced - 1 cup carrots, sliced into thin rounds - 1 red onion, cut into wedges I love using a mix of colorful veggies. Broccoli and cauliflower add great texture. Bell peppers bring sweetness, while carrots add crunch. The red onion gives a nice bite, making this dish bright and tasty. - 4 tablespoons extra virgin olive oil - 1 tablespoon dried thyme - 1 tablespoon dried rosemary - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste Olive oil helps the vegetables roast well. Thyme and rosemary add earthy notes. Garlic powder gives a savory touch, and smoked paprika adds warmth. Salt and pepper enhance all these flavors, making each bite better. - Fresh parsley, finely chopped (for garnish) - Balsamic glaze Garnishes can elevate your dish. Fresh parsley adds color and a fresh taste. A drizzle of balsamic glaze gives a sweet and tangy kick. Use these to make your dish pop visually and flavor-wise. {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This high heat is key. It helps the vegetables roast evenly and develop great flavor. If your oven isn’t hot enough, the veggies will steam instead of roast. You want them to be crisp and golden. Wash your vegetables well under cool water. Make sure to dry them off to remove excess water. For cutting, chop the broccoli and cauliflower into bite-sized florets. Slice the carrots into thin rounds. Dice the bell peppers and cut the red onion into wedges. Uniform sizes help them cook evenly. In a large bowl, add all your prepared vegetables. Drizzle the extra virgin olive oil over them. Use your hands or a spatula to toss everything together. Make sure each piece gets a nice coat of oil. This helps the seasonings stick and adds flavor. Spread the coated vegetables in a single layer on a large sheet pan. Avoid crowding them. When they have space, they get better color and crispness. Place the pan in the oven and roast for 25-30 minutes. Stir the veggies halfway through to ensure they roast evenly. Look for a tender texture with caramelized edges. Once roasted, take the pan out of the oven. Let the vegetables cool for a few minutes. This makes them easier to handle. Transfer them to a serving dish, and sprinkle freshly chopped parsley on top. This adds a pop of color and fresh taste. Enjoy these vibrant veggies as a perfect side dish! To get the best roast, aim for 25-30 minutes at 425°F (220°C). Halfway through, stir the veggies. You want them tender and caramelized. Look for a golden-brown color on the edges. This shows they are ready to eat. You can boost the flavor with extras like fresh basil or oregano. Try adding a dash of red pepper flakes for heat. If you like sweet, a touch of cinnamon can add warmth. Feel free to mix in lemon zest for a bright twist. Serve the veggies on a bright platter. Keep each type of vegetable separate for color. Drizzle balsamic glaze over the top for a fancy touch. You can also sprinkle some fresh parsley for added flair. Your guests will love the look! Pro Tips Choose Fresh Vegetables: Opt for in-season vegetables for the best flavor and texture. Fresh produce not only tastes better but also retains more nutrients. Customize Your Seasoning: Feel free to experiment with different herbs and spices. Adding a pinch of chili flakes or lemon zest can elevate the flavor profile. Don’t Overcrowd the Pan: Ensure that the vegetables are in a single layer on the sheet pan. Overcrowding will lead to steaming rather than roasting, which affects the texture. Rest Before Serving: Allow the roasted vegetables to rest for a few minutes before serving. This helps the flavors to settle and enhances the overall taste. {{image_4}} You can change your vegetables based on the season. For spring, use fresh asparagus or snap peas. In summer, try zucchini and tomatoes. Fall brings sweet potatoes and Brussels sprouts. Winter is perfect for root veggies like parsnips and turnips. This way, you always enjoy fresh flavors and colors. You can easily make this dish vegan by using only plant-based ingredients. The olive oil is already vegan. To make it gluten-free, ensure your spices are labeled gluten-free. For a low-carb option, swap out carrots with more broccoli or cauliflower. This keeps the dish tasty and aligned with your diet. You can roast these veggies in different ways. To use a stove-top, heat a large skillet over medium heat. Add the vegetables and seasonings with a bit of oil. Stir often until they are tender and golden. For an air fryer, set it to 400°F (200°C). Cook for about 15-20 minutes, shaking halfway through. Each method gives a unique taste and texture, so try them all! To store leftovers safely, let the vegetables cool. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure the lid is secure to prevent moisture loss. For the best flavor and texture, reheat in the oven. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet. Heat them for 10-15 minutes, stirring halfway through. This method keeps them crispy and delicious. To freeze, allow the vegetables to cool completely. Place them in a freezer-safe bag. Remove as much air as possible before sealing. They can last in the freezer for up to three months. When ready to use, thaw them in the fridge overnight. Roasting vegetables on a sheet pan takes about 25 to 30 minutes. The exact time can change based on the type and size of the vegetables. For instance, broccoli and cauliflower cook quickly, while carrots may take a bit longer. Always stir the veggies halfway through roasting. This helps them cook evenly. Look for a nice golden-brown color on the edges. That means they are ready! Yes, you can use fresh herbs! Fresh herbs provide a bright flavor. They can make your dish taste more vibrant. However, fresh herbs have a shorter shelf life and may lose flavor faster than dried herbs. If you use fresh thyme or rosemary, double the amount since they are less concentrated. This can enhance your roasted vegetables even more! Roasted vegetables pair well with many dishes. You can serve them alongside grilled chicken, fish, or steak. They also work great in salads or grain bowls. If you have leftovers, try adding them to sandwiches or wraps. They can add flavor and nutrition to your meals. Enjoy experimenting with different pairings! In this blog post, we explored how to make delicious roasted vegetables. We covered key ingredients like broccoli and carrots, along with essential seasonings like olive oil and garlic powder. I shared step-by-step instructions for prepping and roasting the veggies perfectly. Tips for enhancing flavors and serving ideas were also included. Remember, you can customize this dish with seasonal ingredients and dietary needs. Follow the storage guidelines to keep leftovers fresh. Enjoy your flavorful and healthy meals!

Vibrant Sheet Pan Herb Roasted Vegetables

A colorful mix of roasted vegetables seasoned with herbs and spices, perfect as a side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup bell peppers, diced
  • 1 cup carrots, sliced into thin rounds
  • 1 medium red onion, cut into wedges
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large mixing bowl, combine all of the prepared vegetables: broccoli florets, cauliflower florets, diced bell peppers, sliced carrots, and red onion wedges.
  • Drizzle the olive oil generously over the vegetable mixture. Toss the vegetables thoroughly to ensure they are evenly coated in olive oil.
  • Sprinkle the dried thyme, dried rosemary, garlic powder, smoked paprika, salt, and pepper over the vegetables. Toss everything once more until each piece is well seasoned.
  • Spread the seasoned vegetables out in a single layer on a large sheet pan.
  • Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring halfway through.
  • Once the vegetables are perfectly roasted, remove the sheet pan from the oven and allow to cool slightly before transferring to a serving dish.
  • Before serving, sprinkle freshly chopped parsley over the roasted vegetables.

Notes

Serve on a colorful platter and consider drizzling with balsamic glaze for added flavor.
Keyword herb roasted, roasted vegetables, sheet pan