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–+ servings

Crispy Roasted Vegetable Medley on One Sheet Pan

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Try this Marry Me roasted vegetable medley! Learn how to roast different vegetables on one sheet pan for a perfectly crispy side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 1
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium zucchini
  • 1 medium red onion
  • 1 cup cherry tomatoes
Seasoning
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes optional
Finishing Touches
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated Parmesan cheese optional

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and chop all vegetables into uniform, even-sized pieces.
  3. Toss the vegetables in a large bowl with olive oil, minced garlic, sea salt, black pepper, Italian seasoning, smoked paprika, thyme, and red pepper flakes.
  4. Spread the mixture in a single layer across the prepared baking sheet.
  5. Roast for 25 to 30 minutes, flipping the vegetables halfway through the cooking time.
  6. Remove from the oven, drizzle with fresh lemon juice, and garnish with chopped parsley and Parmesan cheese before serving.

Nutrition

Calories: 150kcalCarbohydrates: 12gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 350mgFiber: 4gSugar: 3g

Notes

Opt for seasonal fresh vegetables for the best flavor. Cut them evenly for uniform cooking, and avoid overcrowding on the baking sheet.