One Pan Oven Roasted Vegetables

Quick and easy oven roasted vegetables recipe, homemade with simple ingredients in one pan or sheet pan in 30 minutes. Great as a side dish or main dish.

Course Main Course

Cuisine American

Keyword 30 minute meal, sheet pan meal, vegetables

Prep Time 10

Cook Time 20

Total Time 30

Servings People

Calories 99

Author Abeer

Ingredients

1 cup Zucchini Sliced into circles
1 cup Squash Sliced into circles
1/2 cup Carrots Sliced into circles
1 Potato Large, Cut into small 1 inch pieces
1/2 cup Cauliflower Cut into small florets
1/2 cup Broccoli Cut into small florets
1/2 cup Onion Cut into 2 inch pieces
1/2 cup Peppers Red, green or yellow
2 cloves Garlic Finely minced
4-5 tbsp Olive oil
1-2 tbsp Italian seasoning
Salt To taste
Pepper To taste
1/2 tsp Red chili flakes Optional
1-2 tbsp Parmesan cheese For topping

Instructions

Line a large sheet pan with foil paper. (Dimensions: 18 x13).
Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.
Drizzle olive oil all over the vegetables.
Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.
Toss everything together until vegetables are evenly coated.
Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.
Remove from oven and sprinkle parmesan cheese.
Serve immediately. Enjoy!

Notes

Read all my tips above.
Tastes best when served fresh but leftovers can be stored in a sealed container in the fridge for 1-2 days.

Nutrition