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Oven Roasted Vegetables

Oven roasted vegetables with garlicky herbs and caramelized edges. Broccoli, cauliflower, carrots, pepper, zucchini, and red onion roast on a sheet pan until tender and lightly browned.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and seasonings
  • 2 cup broccoli florets
  • 2 cup cauliflower florets
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 1 zucchini, sliced
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 3 clove garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F (220°C) and set out a large sheet pan lined with parchment paper.
  2. Add the broccoli florets, cauliflower florets, sliced carrots, chopped red bell pepper, sliced zucchini, and red onion wedges to a large mixing bowl.
  3. Add the olive oil, minced garlic, Italian seasoning, kosher salt, and black pepper to the vegetables.
  4. Toss the vegetables until evenly coated, with visible seasoning on all pieces.
  5. Spread the vegetables on the baking sheet in a single layer so they roast and brown rather than steam.
Roast
  1. Roast for 25–30 minutes at 425°F (220°C).
  2. Stir the vegetables once halfway through cooking to encourage even caramelization on both sides.
  3. Continue roasting until the vegetables are tender and lightly caramelized at the edges.
Finish and serve
  1. Remove the baking sheet from the oven and let the vegetables cool for 1–2 minutes.
  2. Drizzle the roasted vegetables with lemon juice.
  3. Sprinkle with chopped fresh parsley and serve immediately.

Notes

For the best caramelized edges, keep vegetables spread out in a single layer and avoid crowding the sheet pan. Store leftovers in the refrigerator for up to 4 days. Freezing isn’t recommended for the best texture. For a lower-sodium option, use 3/4 tsp kosher salt while keeping the rest the same.