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

Today I was making a chicken poppy seed casserole recipe for dinner, along with some crusty bread, and this sheet pan roasted broccoli, green beans, and tomatoes with lemon and parmesan recipe. 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 the veggies together with olive oil, sea salt, freshly cracked pepper, and crushed red pepper, then roasted them until fork-tender and perfect. 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. Place into the oven and roast for 15 minutes.  Side Note: Cooking the tomatoes later will prevent them from overcooking. 

Add the tomatoes and garlic slivers, 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.