Sheet Pan Roasted Vegetables
This easy sheet pan roasted vegetable recipe includes broccoli, mushrooms, bell pepper, tomatoes, onion, and garlic. The veggies are simply seasoned, tossed in olive oil, and roasted on a sheet pan until tender. I make roasted vegetables at least once a week because I find it’s the best way to clean out your fridge and use up any extra vegetables you have on hand. These roasted veggies are a delicious vegetable side dish but they also make terrific additions to pasta or as a baked potato topper.
How to Make Sheet Pan Roasted Vegetables
Preheat the oven to 400 degrees.
Toss the broccoli florets, mushrooms, asparagus, bell pepper, 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 and thinly sliced garlic on the sheet pan.
Place into the oven and roast for 15 minutes. Toss the veggies with a spatula.
Add the tomatoes and slivered garlic then continue to roast for another 5-10 minutes or until the veggies are fork-tender and the tomatoes are ready to burst. Side Note: If the asparagus is thin, add it to the sheet pan with the tomatoes to prevent them from overcooking.
Remove from the oven and place in a serving bowl. Squeeze a fresh lemon wedge over the veggies. Serve with additional lemon wedges on the side. Enjoy.
Equipment
- Baking Sheet or Sheet Pan
Ingredients
- 2 tbsp olive oil
- 1 cup broccoli florets
- 5-6 large button mushrooms, quartered
- 5 thick asparagus spears, wooden ends removed, cut into bite-sized pieces
- ¼ yellow onion, chopped
- ¼ yellow bell pepper, chopped
- Handful of grape tomatoes
- Sea salt and freshly cracked pepper, to taste
- Crushed red pepper flakes, to taste
- 1 clove of garlic, sliced thinly
- Lemon wedges, for serving
Instructions
- Preheat the oven to 400 degrees.
- Toss the broccoli florets, mushrooms, asparagus, onion, bell pepper, and tomatoes 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 and slivered garlic on the baking sheet. Place into the oven and roast for 15 minutes. Toss the veggies with a spatula.
- Add the tomatoes and slivered garlic then continue to roast for another 10 minutes or until the veggies are fork-tender and the tomatoes are ready to burst. Remove from the oven. Side Note: If the asparagus spears are thin, add them with the tomatoes to prevent them from overcooking.
- Squeeze a fresh lemon wedge over the veggies. Serve with additional lemon wedges on the side. Enjoy.
This makes a nice side with some grilled chicken 🙂
I love reminders like this to just keep it simple!
Love vegetables when they are roasted, This recipe looks so good.
Where is the garlic in the actual recipe?
Norma,
Thanks for letting me know! 1 clove of garlic sliced thinly and added with the tomatoes.
-Pam