Sheet Pan Roasted Vegetables

This easy sheet pan roasted vegetable recipe includes broccoli, mushrooms, bell pepper, tomatoes, onion, and garlic, all roasted together until caramelized and 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. This roasted veggies recipe is a delicious side dish, but also makes terrific additions to pasta or as a baked potato topper. We devoured these veggies and thought they paired nicely with some roasted chicken and creamy mashed potatoes.

Sheet Pan Roasted Vegetables

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

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 onto the sheet pan.

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.