What are the best vegetables to use for Garlic Herb Sheet Pan Roasted Mixed Vegetables?

The best vegetables are those that cook at a similar rate. Good choices include broccoli, bell peppers, zucchini, red onion, asparagus, green beans, and cherry tomatoes. For harder vegetables like potatoes or carrots, cut them smaller or roast them for an extra 10-15 minutes before adding the softer vegetables.

How do I prevent my sheet pan vegetables from becoming soggy?

The key to crispy roasted vegetables is to not overcrowd the pan. Spread them in a single layer with enough space between pieces so they roast rather than steam. Also, ensure your oven is preheated to a high temperature (like 400u00b0F/200u00b0C) and pat any high-moisture vegetables dry before tossing with oil and seasonings.

Can I use dried herbs instead of fresh for Garlic Herb Sheet Pan Roasted Mixed Vegetables?

Yes, you can use dried herbs. As a general rule, use about one-third the amount of dried herbs compared to fresh. For example, if the recipe calls for 1 tablespoon of fresh rosemary, use 1 teaspoon of dried rosemary. The flavor profile will be slightly different, but still delicious.

How long do roasted vegetables last in the fridge?

Garlic Herb Sheet Pan Roasted Mixed Vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. They are excellent for meal prep and can be reheated in the microwave, oven, or even a toaster oven for best texture.

Garlic Herb Sheet Pan Roasted Mixed Vegetables: 7 Steps to Perfect Roasting

Name: Garlic Herb Sheet Pan Roasted Mixed Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large head broccoli, cut into florets; 2 bell peppers (any color), seeded and chopped into 1-inch pieces; 1 zucchini, chopped into 1/2-inch thick rounds or half-moons; 1 red onion, cut into wedges; 1 cup cherry tomatoes (optional, add during last 10 minutes); 3 cloves garlic, minced; 3 tbsp extra virgin olive oil; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1/2 tsp dried oregano (or 1 tbsp fresh); 1/2 tsp salt, or to taste; 1/4 tsp black pepper, or to taste; Fresh parsley, chopped, for garnish (optional); Lemon wedges, for serving (optional)

Ingredients

Scale

1 large head broccoli, cut into florets
2 bell peppers (any color), seeded and chopped into 1-inch pieces
1 zucchini, chopped into 1/2-inch thick rounds or half-moons
1 red onion, cut into wedges
1 cup cherry tomatoes (optional, add during last 10 minutes)
3 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1/2 tsp dried oregano (or 1 tbsp fresh)
1/2 tsp salt, or to taste
1/4 tsp black pepper, or to taste
Fresh parsley, chopped, for garnish (optional)
Lemon wedges, for serving (optional)

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: In a very large bowl, combine the broccoli florets, bell pepper pieces, zucchini, and red onion wedges. If using cherry tomatoes, set them aside for now.
Step 3: Add the minced garlic, olive oil, chopped fresh rosemary, chopped fresh thyme, dried oregano, salt, and black pepper to the bowl with the vegetables. Toss thoroughly with your hands or a large spoon until all the vegetables are evenly coated in the oil and seasonings.
Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded. If necessary, use two baking sheets to allow enough space for the vegetables to roast and caramelize rather than steam.
Step 5: Roast for 20-25 minutes, stirring once halfway through (at the 10-12 minute mark). If adding cherry tomatoes, stir them in at this halfway point.
Step 6: Continue roasting until the vegetables are tender-crisp and have nice browned edges. The exact cooking time will depend on your oven and the size of your vegetable pieces.
Step 7: Remove from the oven. Taste and adjust seasonings as needed. Garnish with fresh chopped parsley and serve immediately with fresh lemon wedges, if desired. Enjoy your delicious Garlic Herb Sheet Pan Roasted Mixed Vegetables!

Notes

Feel free to customize the vegetables based on what you have on hand or what's in season. Root vegetables like carrots or potatoes will require longer cooking times (about 30-40 minutes), so cut them smaller or add them to the pan first. Don't overcrowd the pan for best results!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dishes & Savory Recipes
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 180 kcal
Sugar: 8 g
Sodium: 250 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg

Ingredients

Instructions

Notes

Nutrition

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