Sheet Pan Roasted Broccoli, Green Beans, and Tomatoes with Lemon and Parmesan

I made a chicken poppy seed casserole for dinner, along with crusty bread and a simple side dish of sheet pan roasted broccoli, green beans, and tomatoes with lemon and parmesan. These roasted broccoli, green beans, and tomatoes with lemon and parmesan were a light, healthy, and delicious veggie side dish that paired nicely with our casserole and was a hit with the whole family.

Sheet Pan Roasted Vegetables

Ingredients:

• 2 cups broccoli florets
• Handful of green beans, trimmed
• Handful of grape tomatoes
• ¼ yellow onion, chopped
• 2-3 tbsp olive oil, to taste
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper, to taste
• 1 clove of garlic, thinly sliced
• Lemon wedges
• Parmesan, freshly grated

How to Make Sheet Pan Roasted Vegetables:

Preheat the oven to 400 degrees.

Toss the broccoli florets, green beans, tomatoes, and onion with olive oil, then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to evenly coat.

Pour all but the tomatoes on the sheet pan.

Roast for 15 minutes.  Side Note: Cooking the tomatoes later will prevent them from overcooking. 

Add the tomatoes and garlic slivers, then roast for 10 minutes or until the veggies are fork-tender and the tomatoes are ready to burst.

Remove from the oven.

Squeeze a fresh lemon wedge over the veggies, then top with freshly grated Parmesan.

Serve with additional lemon wedges and Parmesan. Enjoy.