Sheet Pan Roasted Seasonal Vegetables with Garlic and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A colorful medley of seasonal vegetables roasted on a sheet pan with garlic and fresh thyme for a simple, flavorful side dish. This general-inspired vegetarian ready in about 40 minutes pairs baby carrots, small, cut into wedges red onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 12 oz baby carrots
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 4 minced garlic cloves
• 3 tbsp olive oil
• 1 tbsp leaves fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, combine 12 oz baby carrots, 1 medium sliced zucchini, 1 medium red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables, add 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to evenly coat all vegetables.
3. Step 3: Spread the vegetables out in a single layer on the sheet pan. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.