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

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

I never get tired of roasted vegetables and usually serve some sort of roasted veggie several times throughout the week. Today I was making a chicken casserole recipe for dinner and decided to pair it with roasted veggies. After looking through the refrigerator to see what I had on hand, I found some broccoli, green beans, grape tomatoes, onion, lemon, and parmesan. I tossed all of the veggies together with olive oil, sea salt, freshly cracked pepper, and crushed red pepper then roasted them until fork tender and perfect. This sheet pan roasted broccoli, green beans, and tomatoes with lemon and parmesan was 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 Broccoli, Green Beans, and Tomatoes with Lemon and Parmesan

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. Place into the oven and roast for 15 minutes.

Side Note: Cooking the tomatoes later will prevent them from overcooking. 

Add the tomatoes and slivered garlic then continue to 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.

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

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

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

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Sides
Cuisine: American
Servings: 4
Author: Pam - For the Love of Cooking

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

Instructions

  • 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.
  • Place into the oven and roast for 15 minutes. 
  • Add the tomatoes and slivered garlic then continue to 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. 
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7 Comments

  1. This must have been delicious! I love the idea of topping them with the Parmesan!

  2. Sounds the perfect meal to me, yum yum. Have a good day, Diane

  3. I love roasted veggies so much I could eat them as a meal unto themselves. Love how you’ve made them a bit more special here!