Classic Roasted Vegetables

Name: Classic Roasted Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 zucchini cut into 1-inch half-moons; 1 red bell pepper seeded and cut into 1-inch pieces; 1 yellow bell pepper seeded and cut into 1-inch pieces; 1 red onion cut into 1-inch wedges; 2 medium carrots peeled and cut into 1-inch pieces; 8 oz broccoli florets cut into bite-sized pieces; 8 oz cremini mushrooms halved if large; 3 tbsp olive oil; 4 cloves garlic minced; 1 tsp dried Italian seasoning; 1 tsp kosher salt; 0.5 tsp black pepper freshly ground; 0.5 tsp garlic powder; 2 tbsp fresh parsley chopped, for garnish; 1 tbsp fresh lemon juice for finishing

Side50 min6 servingsEasy

At a glance

Total time: 50 min
Prep: 15 min
Cook: 35 min
Servings: 6
Difficulty: Easy

Ingredients (15)

Open in recipe scaler

2 zucchini cut into 1-inch half-moons
1 red bell pepper seeded and cut into 1-inch pieces
1 yellow bell pepper seeded and cut into 1-inch pieces
1 red onion cut into 1-inch wedges
2 medium carrots peeled and cut into 1-inch pieces
8 oz broccoli florets cut into bite-sized pieces
8 oz cremini mushrooms halved if large
3 tbsp olive oil
4 cloves garlic minced
1 tsp dried Italian seasoning
1 tsp kosher salt
0.5 tsp black pepper freshly ground
0.5 tsp garlic powder
2 tbsp fresh parsley chopped, for garnish
1 tbsp fresh lemon juice for finishing

Equipment needed

Oven
Aluminum Foil
Baking Sheet
Parchment Paper
Mixing Bowl
Skillet
Fork
Platter
Serving Platter
Whisk
Spatula
Knife
Serving Platters (Large)
Pan
Jelly Roll (10x15)
Cutting Board
Mixing Bowl (4 Quarts)
Dipping Fork
Peeler

About this recipe

A foolproof, endlessly adaptable sheet pan roasted vegetable recipe that transforms simple produce into caramelized, golden perfection. Seasoned simply with olive oil, garlic, and herbs, this crowd-pleasing side dish works alongside nearly any main course and is equally delicious hot, warm, or at room temperature.

Instructions

1
Preheat your oven to ![425°F]. Position two oven racks in the upper-middle and lower-middle positions. Line two large baking sheet with parchment paper or aluminum foil for easy cleanup.
2
Prep all your vegetables: cut the zucchini into 1-inch half-moons, the red bell pepper and red onion into 1-inch pieces, the carrots into 1-inch chunks, and halve any large cremini mushrooms. Try to keep all pieces roughly the same size so they cook evenly.
3
Add all the vegetables to a very large mixing bowl. Drizzle with olive oil and toss well to coat every piece. Add the garlic minced, Italian seasoning, garlic powder, kosher salt, and black pepper. Toss again until everything is evenly seasoned.
4
Spread the vegetables in a single layer across the two prepared baking sheet. This step is critical — do NOT crowd the pan. Crowded vegetables steam instead of roast and won't get those golden, caramelized edges. Give each piece a little breathing room.
5
Place both baking sheet in the oven. Roast for 20 minutes, then remove the pans and flip the vegetables with a spatula. Swap the pans between racks (top to bottom, bottom to top) for even browning.
6
Return the pans to the oven and roast for another 12–15 minutes, until the vegetables are tender and the edges are deeply golden and slightly caramelized. The carrots and broccoli florets should be fork-tender, and the zucchini and red bell pepper should have some charred edges.
7
Remove from the oven and transfer to a serving platter. If desired, squeeze fresh lemon juice over the top for brightness and scatter with chopped fresh parsley. Taste and adjust kosher salt if needed. Serve hot or at room temperature.

Classic Roasted Vegetables

Side

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Times & temperatures

Prep15m
Cook35m

Total time: 50 min
Cook at: 425°F
Prep: 15 min
Cook: 35 min

Prep15m
Cook35m

Total time: 50 min
Cook at: 425°F
Prep: 15 min
Cook: 35 min

Serving size

Servings

Recipe written for 6 servings

Servings

Recipe written for 6 servings

Ingredients (15)

Equipment (19)

Oven

Aluminum Foil

Baking Sheet

Parchment Paper

Mixing Bowl

Skillet

Fork

Platter

Serving Platter

Whisk

Spatula

Knife

Serving Platters (Large)

Pan

Jelly Roll (10x15)

Cutting Board

Mixing Bowl (4 Quarts)

Dipping Fork

Peeler

Oven

Aluminum Foil

Baking Sheet

Parchment Paper

Mixing Bowl

Skillet

Fork

Platter

Serving Platter

Whisk

Spatula

Knife

Serving Platters (Large)

Pan

Jelly Roll (10x15)

Cutting Board

Mixing Bowl (4 Quarts)

Dipping Fork

Peeler

Kitchen tools

Recipe scaler Unit converter Meat temperatures

Step by step

Instructions

Tap a step number to check it off as you cook.

425°F

Preheat your oven to 425°F. Position two oven racks in the upper-middle and lower-middle positions. Line two large baking sheet with parchment paper or aluminum foil for easy cleanup.

Uses

Oven
Baking Sheet
Parchment Paper
Aluminum Foil

Prep all your vegetables: cut the 2 zucchini cut into 1-inch half-moons into 1-inch half-moons, the 1 red bell pepper seeded and cut into 1-inch pieces and 1 red onion cut into 1-inch wedges into 1-inch pieces, the 2 medium carrots peeled and cut into 1-inch pieces into 1-inch chunks, and halve any large cremini mushrooms halved if large. Try to keep all pieces roughly the same size so they cook evenly.

Uses

Zucchini
Red Bell Pepper
Yellow Bell Pepper
Black Pepper
Red Onion
Carrot

Add all the vegetables to a very large mixing bowl. Drizzle with 3 tbsp olive oil and toss well to coat every piece. Add the 4 cloves garlic minced minced, 1 tsp dried Italian seasoning, ½ tsp garlic powder, 1 tsp kosher salt, and ½ tsp black pepper freshly ground. Toss again until everything is evenly seasoned.

Uses

Mixing Bowl
Olive Oil
Garlic
Italian Seasoning
Salt
Black Pepper

Spread the vegetables in a single layer across the two prepared baking sheet. This step is critical — do NOT crowd the pan. Crowded vegetables steam instead of roast and won't get those golden, caramelized edges. Give each piece a little breathing room.

Uses

Baking Sheet

20 min

Place both baking sheet in the oven. Roast for 20 minutes, then remove the pans and flip the vegetables with a spatula. Swap the pans between racks (top to bottom, bottom to top) for even browning.

Uses

Baking Sheet
Oven
Spatula

12–15 min

Return the pans to the oven and roast for another 12–15 minutes, until the vegetables are tender and the edges are deeply golden and slightly caramelized. The 2 medium carrots peeled and cut into 1-inch pieces and 8 oz broccoli florets cut into bite-sized pieces should be fork-tender, and the 2 zucchini cut into 1-inch half-moons and 1 red bell pepper seeded and cut into 1-inch pieces should have some charred edges.

Uses

Oven
Carrot
Broccoli Floret
Zucchini
Red Bell Pepper
Red Onion
Yellow Bell Pepper

Remove from the oven and transfer to a serving platter. If desired, squeeze fresh fresh lemon juice for finishing over the top for brightness and scatter with chopped fresh fresh parsley chopped. Taste and adjust 1 tsp kosher salt if needed. Serve hot or at room temperature.

Uses

Oven
Lemon Juice
Parsley
Salt