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Roasted Sheet-Pan Veggies

Servings: 2-4

Healthy, versatile side dish that goes well with almost anything. Add a protein, and call it dinner!

Roasted Sheet-Pan Veggies

Ingredients:

2 red peppers, cut in 1" strips

2 zucchini, quartered lengthwise and cut into 1" cubes

2 cremini mushrooms, halved

1 yellow or red onion, peeled and cut into 1" strips

1/4 c. olive oil

1 tsp salt, divided

1 tsp ground pepper, divided

1 TBS italian herb mix or Herbs de Provence

1/4 c. grated parmesan for topping

Balsamic vinegar or glaze

Steps: 

Preheat oven to 450 degrees.

Cut all veggies and toss with 1 TBS olive oil in a large bowl. 

Sprinkle all seasonings and herbs over top and toss again.

Spread this out onto a baking sheet. 

Roast for 10-15 min. 

Roast, stirring once or twice, until the veggies are tender and browned in spots. 

Remove from oven and plate your veggies.

Drizzle with the balsamic vinegar or glaze and top with parmesan

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