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- 2 cups broccoli florets - 1 cup assorted bell peppers (red, yellow, and green), roughly chopped - 1 cup cherry tomatoes, cut in half - 1 medium zucchini, sliced into half-moons - 1 medium red onion, cut into wedges These vegetables bring color and taste to your dish. Broccoli adds crunch, while the bell peppers offer sweetness. Cherry tomatoes burst with flavor, and zucchini adds a tender bite. The red onion gives a nice sharpness that balances all the other flavors. - 4 cloves garlic, finely minced - 3 tablespoons extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper to taste Garlic is a must for depth. Olive oil helps the veggies roast well, giving them a nice golden finish. Dried oregano and smoked paprika add warmth to the mix. Salt and pepper bring everything together, enhancing the natural flavors of your veggies. - Fresh parsley, coarsely chopped (for garnish) - Additional seasoning Fresh parsley adds a pop of green and a hint of freshness. You can also add more salt and pepper to taste. These final touches make your roasted veggies not only tasty but also beautiful on the plate. For the full recipe, check out the section above. First, preheat your oven to 425°F (220°C). A hot oven helps the veggies roast well. This step is key for getting that nice, golden color. Next, gather your veggies. You will need: - 2 cups broccoli florets - 1 cup assorted bell peppers, chopped - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced - 1 medium red onion, cut into wedges Place all the chopped veggies in a large bowl. This mix gives great color and taste. Now, let’s make the flavor blend. In a small bowl, whisk together: - 3 tablespoons extra virgin olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Sea salt and black pepper to taste This blend will coat your veggies in rich flavor. Drizzle the flavor mix over your veggies. Use tongs or your hands to toss them well. Make sure every piece is coated evenly. This step makes the veggies tasty. Line a large sheet pan with parchment paper. Spread the veggies in a single layer. Do not crowd them. This helps them roast nicely and not steam. Slide the pan into your hot oven. Roast for about 20-25 minutes. Halfway through, stir the veggies gently. This ensures even cooking and great color. When the veggies are tender and slightly caramelized, take them out. Let them cool for a few minutes. Taste them and adjust the seasoning if needed. Sprinkle some chopped fresh parsley on top for a bright finish. Enjoy your colorful and nutritious side dish! For a complete guide, check out the Full Recipe. To get a perfect roast, start with fresh veggies. Fresh vegetables have better flavor and texture. Cut them into similar sizes for even cooking. This way, they all cook at the same rate. Make sure to use enough oil. The oil helps the veggies brown and crisp up nicely. If you want a smoky flavor, use smoked paprika in your mix. Even cooking is key to great roasted veggies. Spread them out in a single layer on the sheet pan. If they are too close together, they will steam instead of roast. Halfway through the cooking time, stir the vegetables. This helps them brown evenly and prevents burning. Keep an eye on them as they roast. Different ovens may cook at different rates. For great taste, try different seasonings. Garlic adds a nice kick to the dish. You can also use herbs like thyme or rosemary. If you want something zesty, add lemon juice before serving. A splash of balsamic vinegar can also add depth. Don’t forget to taste your veggies before serving. Adjust the salt and pepper as needed. For a fresh touch, sprinkle parsley on top right before serving. For the full recipe, check the reference above. {{image_4}} You can change the veggies based on the season. In spring, try asparagus and snap peas. In summer, add eggplant and corn. Autumn brings great options like butternut squash and Brussels sprouts. In winter, consider using hearty root veggies like carrots and parsnips. These swaps keep your dish fresh and exciting. You can mix up the flavors with simple changes. For a Mediterranean twist, add olives and feta cheese. For an Asian vibe, try soy sauce and sesame oil. Want a spicy kick? Toss in some chili flakes or red pepper. Each flavor profile can transport your taste buds to a new place. This recipe is super flexible for various diets. It is naturally vegan and gluten-free. Use any veggies you like to keep it plant-based. If you want extra protein, add chickpeas or tofu. This way, you can enjoy a filling and nutritious meal that fits any dietary need. Check out the Full Recipe for ideas on these options. After enjoying your colorful crunchy sheet pan roasted veggies, store leftovers to keep them fresh. Place the cooled veggies in an airtight container. You can store them in the fridge for up to four days. If you want to keep them longer, consider freezing them. Just make sure they are fully cooled before freezing to avoid ice crystals. When you're ready to enjoy your leftovers, reheating is simple. For the best taste, use the oven. Preheat it to 350°F (175°C) and spread the veggies on a baking sheet. Heat them for about 10-15 minutes until they are warm. You can also use the microwave, but the oven helps keep the veggies crisp. Meal prepping with these roasted veggies is easy and fun. You can roast a big batch at the start of the week. Store them in meal-sized portions for quick lunches or dinners. Pair them with grains or proteins, like rice or chicken, for a complete meal. They make a great addition to salads or wraps too. The full recipe provides a great base to mix and match flavors each week! Roast your veggies for about 20 to 25 minutes. This time allows them to become tender and caramelized. Halfway through, stir them for even cooking. Yes, you can use frozen vegetables. However, they may not get as crispy. Thaw them first and pat them dry. This helps remove excess moisture. For great flavor, use a mix of olive oil, garlic, and herbs. Try oregano and smoked paprika. Sea salt and black pepper also enhance the taste. You can prep the veggies ahead of time. Just store them in the fridge for up to two days. When ready, roast them for a quick meal. These roasted veggies pair well with grains, like rice or quinoa. You can also serve them with grilled chicken or fish. Add a sprinkle of cheese for extra flavor. For the full recipe, check out the detailed instructions above. Enjoy your cooking! Roasting vegetables is easy and fun. We explored the best ingredients, like broccoli, peppers, and garlic. I shared step-by-step instructions to help you nail the process. You learned tips to get even cooking and achieve great flavor. Variations let you swap in seasonal veggies. Plus, storing leftovers is simple with my guidelines. Now, you can enjoy delicious roasted veggies anytime! Get creative, make it yours, and have fun in the kitchen!

Sheet Pan Roasted Veggies

Elevate your mealtime with this Colorful Crunchy Sheet Pan Roasted Veggies recipe! Packed with vibrant broccoli, crunchy bell peppers, juicy tomatoes, and seasoned to perfection, these roasted veggies are both healthy and delicious. Perfect for a side dish or a light meal, this recipe is easy to follow and ready in just 35 minutes. Click through to explore the full recipe and start roasting your way to colorful meals!
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Ingredients
  

2 cups broccoli florets

1 cup assorted bell peppers (red, yellow, and green), roughly chopped

1 cup cherry tomatoes, cut in half

1 medium zucchini, sliced into half-moons

1 medium red onion, cut into wedges

4 cloves garlic, finely minced

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper to taste

Fresh parsley, coarsely chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

    Prepare the Vegetables: In a large mixing bowl, combine the vibrant broccoli florets, assorted chopped bell peppers, halved cherry tomatoes, sliced zucchini, and red onion wedges.

      Create the Flavor Blend: In a separate small bowl, whisk together the olive oil, minced garlic, dried oregano, smoked paprika, and a generous pinch of salt and pepper. This will create a fragrant marinade for your veggies.

        Combine and Coat: Drizzle the oil mixture over the vegetable medley, and use tongs or your hands to toss the vegetables thoroughly, ensuring each piece is evenly coated with the flavorful blend.

          Arrange for Roasting: Line a large sheet pan with parchment paper for easy cleanup. Spread the seasoned vegetables out in a single layer on the pan, making sure they are not overcrowded to allow for proper roasting.

            Roast to Perfection: Place the sheet pan in the preheated oven and roast for about 20-25 minutes. Halfway through the cooking time, give the veggies a gentle stir to ensure they develop a nice golden color and are cooked evenly.

              Cool and Adjust: Once the vegetables are fully roasted—tender with a slight caramelization—remove them from the oven and let them sit for a few minutes to cool slightly.

                Final Touches: Taste the roasted veggies and adjust the seasoning with additional salt and pepper if needed. Sprinkle freshly chopped parsley over the top for a pop of color and freshness just before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve the roasted veggies directly on the parchment-lined sheet for a rustic look, or transfer to a vibrant serving platter. Drizzle a little extra olive oil over the top and add a few extra sprigs of parsley for added flair. Enjoy your colorful and nutritious side dish!