Sheet Pan Roasted Broccoli, Green Beans, and Tomatoes with Lemon and Parmesan
Servings 4
Equipment
- Baking Sheet
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.
- Roast for 15 minutes.
- 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.