Sheet Pan Roasted Vegetables

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 cups carrots, sliced
• 1 cup cherry tomatoes or asparagus spears (optional)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
• Parmesan cheese, grated (optional)
• Red pepper flakes (optional)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine all the chopped vegetables.
3. In a separate small bowl, whisk together the olive oil, garlic powder, onion powder, oregano, thyme, salt, and pepper.
4. Pour the oil mixture over the vegetables and toss until well-coated.
5. Spread the vegetables in a single layer on a large sheet pan.
6. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
7. Halfway through, stir the vegetables for even cooking.
8. Once cooked, sprinkle with fresh parsley and grated Parmesan if desired, and serve immediately.

Nutrition