Sheet Pan Lemon-Herb Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

An effortless sheet pan recipe that brings out the natural sweetness of mixed vegetables roasted with zesty lemon and fresh herbs. This Mediterranean-inspired vegetarian recipe, ready in about 40 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 120 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

• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, cut into 1-inch slices zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 2 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 peeled and chunked medium carrots, 2 sliced medium zucchinis, 1 chopped large red bell pepper, and 1 wedged medium red onion.
2. Step 2: Add 3 tbsp olive oil, 1 tbsp lemon zest, 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper to the vegetables. Toss well to coat evenly.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are slightly caramelized.
4. Step 4: Remove from oven and drizzle 2 tbsp fresh lemon juice over the hot vegetables. Toss gently and serve warm.