Description
A colorful and nutritious medley of bell peppers, zucchini, sweet potatoes, and red onion roasted to perfection with fragrant herbs and garlic. This hearty sheet pan vegetable recipe is an easy and flavorful way to enjoy a warm, wholesome side dish that pairs well with any main course.
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 prepare for roasting the vegetables at a high temperature, which helps achieve a nice caramelization.
- Prepare Vegetables: Wash and chop all vegetables into uniform bite-sized pieces to ensure even cooking throughout the roasting process.
- Toss with Seasonings: In a large bowl, combine the chopped veggies with extra virgin olive oil, garlic powder, dried thyme, dried oregano, salt, and pepper. Toss well to make sure every piece is evenly coated with the oil and spices.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables evenly on the sheet, making sure not to overcrowd them to allow proper roasting and browning.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the veggies for 25-30 minutes. Stir the vegetables halfway through cooking to ensure all sides become golden brown and tender.
- Serve: Remove from the oven and serve warm or at room temperature as a delicious and healthy side dish.
Notes
- Cutting vegetables into similar sizes helps them cook evenly.
- Stir halfway through roasting for even browning.
- Use parchment paper or a non-stick baking sheet for easier cleanup.
- Feel free to swap or add other vegetables like carrots or broccoli.
- Adjust seasoning to taste; add a pinch of chili flakes for a spicy kick.
