Golden Harvest Roasted Vegetable Medley
A colorful mix of seasonal vegetables roasted to caramelized perfection with garden herbs, ideal for a healthy side dish or light meal. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 35 minutes, pairs carrots, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup diced carrots
- 1 cup diced zucchini
- 1/2 cup sliced red onion
- 1 cup halved cherry tomatoes
- 1 tbsp finely chopped fresh rosemary
- 3 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 1 cup diced carrots, 1 cup diced zucchini, 1/2 cup sliced red onion, and 1 cup halved cherry tomatoes with 3 tbsp extra-virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a large bowl.
- Step 2: Spread vegetables evenly on a parchment-lined baking sheet and roast for 20 minutes, stirring once halfway through, until edges are golden and tender.
- Step 3: Remove from oven, sprinkle with 1 tbsp finely chopped fresh rosemary, and let rest for 5 minutes before serving to allow flavors to develop.
