Description
Simple recipe for roasting a mix of seasonal vegetables on a single sheet pan for a Whole30 compliant side dish.
Ingredients
Scale
- 1 head broccoli, cut into florets
- 2 carrots, peeled and sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place all prepared vegetables on a large baking sheet.
- Drizzle the olive oil over the vegetables.
- Sprinkle the oregano, garlic powder, salt, and pepper over the vegetables.
- Toss everything together until the vegetables are evenly coated.
- Spread the vegetables into a single layer on the baking sheet.
- Roast for 20 to 25 minutes, stirring halfway through, until the vegetables are tender and slightly browned.
Notes
- Use firm vegetables like sweet potatoes or Brussels sprouts for a longer roasting time.
- For crispier edges, make sure the vegetables are not overcrowded on the pan.
- You can substitute fresh herbs like thyme or rosemary for oregano.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 150
- Sugar: 5
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0
Keywords: Whole30, sheet pan, roasted vegetables, easy side dish, vegetable recipe, healthy eating