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. Perfect as a healthy side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 medium carrots, peeled and cut into 1/2-inch thick sticks
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick rounds
1 medium red onion, cut into 1-inch wedges
1 cup broccoli florets
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).
In a large bowl, combine the carrots, red bell pepper, yellow bell pepper, zucchini, red onion, and broccoli florets.
Add the olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper to the bowl. Toss the vegetables until they are evenly coated with the oil and seasonings.
Spread the vegetables in a single layer on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly browned.
Remove the sheet pan from the oven and transfer the roasted vegetables to a serving dish.
Sprinkle the chopped fresh parsley over the top for garnish and serve warm.