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Classic Roasted Vegetables

Classic Roasted Vegetables

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.

6 servings · Prep 15 min · Cook 35 min · Total 50 min

Side Dish

Ingredients

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  • 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

  • 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

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.