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.
Servings: 4 People
Calories: 99kcal
Ingredients
- 1 cup Zucchini Sliced into circles
- 1 cup Squash Sliced into circles
- ½ cup Carrots Sliced into circles
- 1 Potato Large, Cut into small 1 inch pieces
- ½ cup Cauliflower Cut into small florets
- ½ cup Broccoli Cut into small florets
- ½ cup Onion Cut into 2 inch pieces
- ½ cup Peppers Red, green or yellow
- 2 cloves Garlic Finely minced
- 4-5 tablespoon Olive oil
- 1-2 tablespoon Italian seasoning
- Salt To taste
- Pepper To taste
- ½ teaspoon Red chili flakes Optional
- 1-2 tablespoon 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
Calories: 99kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Sodium: 178mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6720IU | Vitamin C: 53mg | Calcium: 97mg | Iron: 2.8mg