Can I use frozen vegetables for this recipe?

While you can use frozen vegetables, fresh vegetables provide a much better texture. Frozen vegetables tend to release more moisture and may steam rather than roast, resulting in a softer texture.

How do I prevent the garlic from burning?

To prevent garlic from burning, ensure it is well-mixed with the olive oil and distributed evenly. If you find your garlic burns quickly, you can add it halfway through the roasting process instead.

What are the best vegetables for sheet pan roasting?

Root vegetables like carrots and potatoes are great, but cruciferous vegetables like broccoli and cauliflower, along with bell peppers and onions, roast beautifully because they caramelize well at high heat.

Garlic Herb Sheet Pan Roasted Mixed Vegetables: 5 Tips

Name: Garlic Herb Sheet Pan Roasted Mixed Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 2 large carrots, peeled and sliced into rounds; 1 red bell pepper, chopped into 1-inch pieces; 1 zucchini, sliced into half-moons; 1 red onion, cut into wedges; 3 tablespoons extra virgin olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme leaves; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

Ingredients

Scale

2 cups broccoli florets
2 large carrots, peeled and sliced into rounds
1 red bell pepper, chopped into 1-inch pieces
1 zucchini, sliced into half-moons
1 red onion, cut into wedges
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: Prepare all the vegetables by washing and cutting them into uniform, bite-sized pieces to ensure even cooking for your Garlic Herb Sheet Pan Roasted Mixed Vegetables.
Step 3: Place the chopped broccoli, carrots, bell pepper, zucchini, and red onion onto the prepared sheet pan.
Step 4: In a small bowl, whisk together the olive oil, minced garlic, oregano, rosemary, thyme, salt, and pepper.
Step 5: Drizzle the herb oil over the vegetables and toss thoroughly with your hands or tongs until every piece is well-coated.
Step 6: Spread the vegetables out in a single layer, ensuring the pan is not overcrowded to allow for proper roasting and browning.
Step 7: Roast in the preheated oven for 20-25 minutes, tossing the vegetables halfway through, until they are tender and slightly caramelized on the edges.
Step 8: Remove from the oven and serve your Garlic Herb Sheet Pan Roasted Mixed Vegetables warm as a side dish or part of a main meal.

Notes

Ensure vegetables are dry before tossing with oil to get the best roast. Feel free to swap vegetables based on what’s in season.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dishes
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 145 kcal
Sugar: 5g
Sodium: 320mg
Fat: 9g
Saturated Fat: 1.5g
Unsaturated Fat: 7.5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: roasted vegetables, sheet pan recipe, garlic herb veggies, healthy side dish, easy dinner

Ingredients

Instructions

Notes

Nutrition

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