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4.88 from 25 votes

Sheet Pan Roasted Vegetables

Ideal for any gathering, these veggies are an effortless way to whip up something nutritious. They will tantalize your taste buds and satisfy the whole family!
Course Side Dish
Cuisine American, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 158kcal
Author Ligia Lugo

Ingredients

  • 2 tablespoons Extra virgin olive oil
  • 1 pound Asparagus - a bunch, cleaned and cut crosswise
  • 2 cups Carrots - about 8-10, cleaned and cut
  • 1 pound Red potatoes - washed and cut in half, if the potatoes are largish, cut into quarters
  • 2 cups Cauliflower - cut into florets, ½ head
  • 8 ounces Portabello mushrooms - or cremini mushrooms, cleaned and sliced
  • 1 ½ cups Bell peppers - green, red, yellow, orange or a combination, cleaned and sliced
  • 4 cloves Garlic - sliced thinly
  • 3-4 sprigs fresh thyme
  • 3-4 sprigs fresh parsley for garnish
  • 1 teaspoon Salt
  • ¼ teaspoon Ground black pepper

Instructions

  • Preheat the oven to 400 F. 
  • Clean and cut vegetables then spread the vegetables in a single layer on the baking sheet. 
  • Drizzle with olive oil then add the herbs, sliced garlic, salt and pepper
  • Bake for 30-40 minutes or until all vegetables are tender. Stir gently after about 20 minutes.
  • Remove from the oven and allow to cool a bit before serving.

Video

Notes

One serving is about 1 ½ cups.
You don’t have to use all the veggies listed. You may pick and choose, as well swap in some of your favorites.

Nutrition

Serving: 1Serving | Calories: 158kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 447mg | Potassium: 957mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8866IU | Vitamin C: 78mg | Calcium: 53mg | Iron: 3mg