Description
Caramelized edges and tender centers in 30 minutes at 425°F (220°C). Tested twice; best texture at 30 minutes with a flip at 20.
Ingredients
Scale
- 2 cups (260 g) broccoli florets
- 2 cups (260 g) cauliflower florets
- 1 cup (150 g) cherry tomatoes
- 1 cup (120 g) red bell pepper, 1-inch pieces
- 1 cup (130 g) zucchini, half-moons
- 1 cup (160 g) red onion, wedges
- 1 cup (150 g) carrots, ½-inch coins
- 2 tbsp (30 ml) olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 3 cloves garlic, minced
- 1 tsp lemon zest + 1 tbsp (15 ml) lemon juice, divided
- Optional: 1 tbsp (15 ml) balsamic vinegar or 2 tsp balsamic glaze; 2 tbsp chopped parsley
Instructions
- Heat oven to 425°F (220°C). Line a rimmed half-sheet pan with parchment.
- Toss vegetables with oil, salt, pepper, Italian seasoning, garlic, and lemon zest. Spread in a single layer with space between pieces.
- Roast 20 minutes, flip, then roast 8–12 minutes more until browned and tender. Finish with lemon juice and balsamic if using; garnish with parsley.
Notes
Naturally dairy-free and gluten-free. For extra protein, add chickpeas before roasting. For meal prep, store 4 days and reheat at 400°F (205°C) 8–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 170
- Sugar: 8
- Sodium: 390
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 23
- Fiber: 6
- Protein: 5
- Cholesterol: 0
Keywords: Roasted Vegetable Medley, roasted vegetables, sheet pan vegetables, oven roasted veggies, garlic herb vegetables, lemon roasted vegetables, one-pan side dish, weeknight side, vegan option, dairy-free, gluten-free