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Oven Roasted Vegetables

Oven roasted vegetables with caramelized edges and tender-crisp bite. This hands-off sheet-pan roast uses a simple olive oil and pantry seasoning toss for a colorful, 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: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cup broccoli florets
  • 2 cup baby carrots halved lengthwise
  • 1 red bell pepper sliced
  • 1 zucchini sliced into half-moons
  • 1 red onion small, sliced
Seasoning
  • 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 season
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss all the vegetables together with olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper in a large bowl.
  3. Spread the vegetables in a single layer on the sheet pan without overcrowding, using two pans if needed.
Roast
  1. Roast for 20–25 minutes, stirring halfway through, until tender and caramelized at the edges.
Serve and store
  1. Sprinkle with fresh parsley before serving.
  2. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For the best caramelization, keep vegetables in a single layer so steam can escape and edges can brown. Refrigerate leftovers in a sealed container for up to 4 days; reheat in a hot oven or skillet for a few minutes to refresh texture. For a lower-sodium option, reduce kosher salt to 1/2 tsp and rely on the Italian seasoning for flavor.