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Sheet-Pan Roasted Vegetables

Easy weeknight meal full of healthy and flavorful vegetables. The perfect side-dish for winter and fall!

Prep Time 2 hours 10 minutes
Cook Time 40 minutes
Servings 4 people

Ingredients

  • 2 Carrots or Parsnips chopped
  • 2 Zucchini chopped
  • 1 Red Onion chopped
  • 1 cup Mushrooms chopped
  • 2/3 cup Whole Cherry Tomatoes
  • 1/4 cup Olive Oil
  • 1 tbsp dried Basil
  • 2/5 tbsp dried Oregano
  • 1 tsp dried Thyme
  • 1 tsp dried Rosemary
  • 1 clove Garlic minced
  • Salt to taste
  • Ground Pepper to taste

Instructions

  1. Place oven rack on the middle rung and Preheat the oven to 400°F.

  2. Prepare a wide baking sheet or jelly roll pan by covering with parchment paper.

  3. Peel Parsnips. Chop all veggies into bite size pieces. (½ thick)

  4. Place all chopped veggies and spices into a bowl with olive oil. Mix until well coated.

  5. Pour all veggies onto the baking sheet. Shake to disperse evenly. Adjust any that aren’t in a single layer. Sprinkle with salt and pepper.

  6. Place the baking sheet and veggies into the oven.

  7. Roast for 20 minutes.

  8. Remove the pan and stir the veggiesIf you want less cooked tomatoes, this is a good time to add them in!

  9. Place pan back in the oven. Roast 20 more minutes.

  10. Remove from the oven. Cool for 5 minutes. Serve!