Sheet Pan Spiced Vegetable Medley

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Roasted seasonal vegetables tossed in a warming spice blend of cumin, coriander, and smoked paprika, roasted until tender with crispy edges. This Mediterranean recipe (vegan, gluten free), 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 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 sticks carrots
• 2 medium, cut into 1-inch chunks zucchini
• 1 large, seeded and sliced into 1-inch pieces red bell pepper
• 1 large, cut into wedges red onion
• 4, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

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. In a large bowl, combine 3 peeled and 1-inch cut carrots, 2 zucchini cut into 1-inch chunks, 1 large red bell pepper sliced into 1-inch pieces, and 1 large red onion cut into wedges.
2. Step 2: Add 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper to the vegetables. Toss thoroughly to coat all pieces evenly.
3. Step 3: Spread the seasoned vegetables on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
4. Step 4: Remove from oven and sprinkle 1 tbsp fresh thyme leaves over the vegetables before serving warm.