Sheet Pan Roasted Vegetables with Carrots
A simple and delicious sheet pan recipe featuring tender roasted carrots and a medley of colorful vegetables, seasoned with garlic and herbs for an easy, healthy side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 large carrots, peeled and cut into 1/2-inch thick sticks
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium red onion, peeled and cut into 1-inch wedges
8 ounces cremini mushrooms, cleaned and 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
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the carrots, red bell pepper, yellow bell pepper, zucchini, red onion, 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 in a single layer on the prepared sheet pan.
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Remove from the oven and transfer to a serving dish.
Sprinkle with chopped fresh parsley before serving.