Herb-Roasted Sheet Pan Vegetables

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A rainbow of crisp-tender vegetables roasted with garlic, lemon, and fresh herbs, ready in 25 minutes with one pan. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 25 minutes, pairs broccoli, carrots, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 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

• 2 cups, florets broccoli
• 2 medium, peeled and sliced 1/2-inch thick carrots
• 1 medium, cut into wedges red onion
• 1, sliced red bell pepper
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp, chopped fresh rosemary
• 1/2 tsp dried thyme
• 1, sliced into thin rounds lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss broccoli florets, sliced carrots, onion wedges, and bell pepper slices on a large rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Toss until vegetables are evenly coated.
2. Step 2: Roast for 12 minutes, then remove pan and flip vegetables with a spatula to ensure even browning. Sprinkle minced garlic, chopped rosemary, and dried thyme over the vegetables, then drizzle with remaining 1 tbsp olive oil.
3. Step 3: Return to oven and roast for 10-12 minutes more, stirring once halfway, until carrots are tender when pierced with a fork and edges of vegetables are slightly caramelized and crispy.
4. Step 4: Remove from oven and arrange lemon slices on top of vegetables. Season with remaining salt and black pepper. Let rest for 3 minutes to allow flavors to meld before serving.
5. Step 5: Serve directly from the sheet pan as a side dish or over quinoa for a complete meal. Discard any excess lemon slices before eating.