Herb-Roasted Sheet Pan Vegetables
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 (vegetarian) ready in about 25 minutes pairs florets broccoli, medium, cut into wedges red onion, sliced red bell pepper 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Sheet Pan Vegetables take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Sheet Pan Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep florets broccoli from drying out.
Can I substitute ingredients in Herb-Roasted Sheet Pan Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Sheet Pan Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Sheet Pan Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
