Description
A flavorful and wholesome sheet pan vegetable roast featuring a colorful medley of bell peppers, zucchini, sweet potatoes, and red onions seasoned with garlic, thyme, and oregano, perfect for an easy and nutritious side or main dish.
Ingredients
Scale
Vegetables
- 2 cups bell peppers (mixed colors), chopped
- 1 cup zucchini, cubed
- 2 medium sweet potatoes, cubed
- 1 medium red onion, sliced
Seasonings & Oil
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the ideal temperature for roasting.
- Prepare Vegetables: Wash all vegetables thoroughly and chop them into uniform, bite-sized pieces for even cooking.
- Season Vegetables: In a large mixing bowl, toss the chopped veggies with olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper until they are evenly coated with the seasoning.
- Arrange on Sheet Pan: Line a baking sheet with parchment paper to prevent sticking. Spread the seasoned vegetables in a single layer without overcrowding to allow proper roasting.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Stir the vegetables halfway through cooking to promote even browning and tenderness.
- Serve: Once roasted to a golden brown and tender texture, remove from the oven and serve warm or at room temperature as a nutritious side or light meal.
Notes
- You can add other vegetables like carrots or mushrooms for variety.
- For extra flavor, sprinkle fresh herbs like parsley or basil before serving.
- Ensure vegetables are cut into similar sizes to ensure even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
