Description
A simple and delicious sheet pan recipe featuring tender roasted carrots and a medley of colorful vegetables, seasoned with garlic and herbs for a perfect side dish or light meal.
Ingredients
4 medium 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 extra virgin 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 mixing bowl, combine the carrots, red bell pepper, yellow bell pepper, zucchini, red onion, and cremini mushrooms.
Add the extra virgin olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper to the vegetables. Toss well to evenly coat all the vegetables with the oil and seasonings.
Spread the vegetables in a single layer on a large rimmed sheet pan.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
Remove the sheet pan from the oven and transfer the roasted vegetables to a serving dish.
Sprinkle the chopped fresh parsley over the vegetables for garnish.
Serve warm as a side dish or a light main course.
- Prep Time: 15 minutes
- Cook Time: 30 minutes