Sheet Pan Veggies
These sheet pan veggies are the best way to eat more vegetables! Perfectly seasoned roasted vegetables get caramelized in the oven for a fresh, healthy and delicious side dish.
Servings: 6
Ingredients
- 1 head broccoli , chopped
- 2 cups brussels sprouts , sliced in half and bottom stems removed
- 1 red bell pepper , sliced into chunks
- ½ red onion , sliced into chunks
- 2-3 Tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
- In a large bowl, toss together 1 head broccoli, 2 cups brussels sprouts, 1 bell pepper, and 1/2 red onion. Drizzle with 2-3 Tablespoons olive oil and add 1 teaspoon Italian seasoning, 1/2 teaspoon garlic, powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Toss until veggies are well coated. Transfer to the baking sheet in a single layer.
- Roast 20 to 25 minutes, or until the veggies are fork tender and golden around the edges.
- Season with salt and pepper and serve while warm.
Notes
Variations:
- Add in root vegetables, such as potatoes and carrots. I like to cook these for about 10-15 minutes before adding the other vegetables.
- Make it a meal and add in some sliced sausage or diced chicken on top.
- Add in seasonal vegetables, such as zucchini or squash.
Nutrition
