Sheet Pan Herb-Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant blend of seasonal vegetables roasted until caramelized, finished with fresh herbs for a simple yet flavorful side dish. This american-inspired sheet pan ready in about 45 minutes pairs carrots, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 medium, peeled and cut into 1/2-inch coins carrots
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1, seeded and cut into 1/2-inch pieces red bell pepper
• 1, cut into 1/2-inch wedges yellow onion
• 3 tbsp olive oil
• 2 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp garlic powder
• to taste salt
• to taste freshly ground black pepper
• 1/4 cup, finely chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place carrots, zucchini, bell pepper, and onion on a large sheet pan. Drizzle with 3 tbsp olive oil, then sprinkle with 2 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp garlic powder, and season with salt and pepper to taste. Toss until vegetables are evenly coated.
2. Step 2: Spread vegetables in a single layer on the sheet pan and roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and slightly caramelized around the edges.
3. Step 3: Remove from oven, sprinkle with 1/4 cup fresh parsley, and serve immediately.