There’s something about the aroma of roasting vegetables that feels like home. The way the garlic and herbs mingle with the sweet, caramelizing edges of peppers and mushrooms. I remember one evening, after a long day, when I pulled this sheet pan from the oven—steam rising, colors glowing warmly under the kitchen light. Each bite was a little celebration of fresh flavors and effortless comfort. It was the kind of meal that didn’t demand more time or fuss but still felt special, nourishing in the best way.
The textures were perfect—the tender snap of zucchini, the juicy burst of cherry tomatoes, and the soft, earthy mushrooms. It was a reminder that simple ingredients, when treated right, can turn into something truly satisfying. That night, the roasted vegetable sheet pan wasn’t just dinner. It was a moment to pause, savor, and feel grateful for the small joys of food.
- Bright and colorful medley of fresh vegetables that brighten your plate and mood
- Seasoned with fragrant garlic and herbs that infuse every bite with warmth
- Easy to prepare and clean up—just one sheet pan needed
- Versatile enough to serve as a hearty side or a wholesome main course
- Perfectly timed for busy weeknights with under an hour from start to finish
If you’re worried about leftovers, this recipe holds up beautifully in the fridge and reheats without losing its charm. It’s a reliable way to enjoy nourishing meals throughout the week without extra effort.
PrintRoasted Vegetable Sheet Pan
A simple and delicious roasted vegetable sheet pan recipe featuring a colorful medley of fresh vegetables seasoned with olive oil, garlic, and herbs. Perfect as a side dish or a healthy main course.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch rounds
1 medium yellow squash, sliced into 1/2-inch rounds
1 medium red onion, cut into 1-inch wedges
1 cup cherry tomatoes, whole
8 ounces cremini mushrooms, halved
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, yellow squash, red onion, cherry tomatoes, and cremini mushrooms.
In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss well to coat evenly.
Spread the vegetables out in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and transfer the roasted vegetables to a serving dish.
Sprinkle with chopped fresh parsley before serving.
FAQ
Can I use other vegetables? Absolutely. Feel free to swap in your favorites or what’s seasonal. Just keep the roasting time in mind for even cooking.
How can I make this vegan? This recipe is naturally vegan, using olive oil and herbs—no animal products involved.
Can I prepare it ahead of time? You can chop the vegetables and mix the seasoning ahead, then roast when ready for a quick finish.
What pairs well with this dish? It’s great alongside grains like quinoa or rice, or served with a simple protein for a balanced meal.
Ready to bring vibrant, cozy flavors to your table? This roasted vegetable sheet pan will quickly become a go-to recipe you turn to again and again.