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In recent years, plant-based meals have surged in popularity as more people seek healthier eating habits and sustainable food choices. The vibrant colors and flavors of vegetables make them an appealing option for anyone looking to enhance their diet. One of the most convenient ways to prepare a variety of vegetables is through sheet pan cooking, which allows you to roast everything together in one go, saving time and reducing cleanup.

Garlic Roasted Sheet Pan Vegetables

Brighten up your spring brunch with these easy garlic roasted sheet pan vegetables! Packed with vibrant colors and rich flavors, this nutritious dish is perfect for busy weeknights or festive gatherings. The roasting process enhances the natural sweetness of the veggies while creating a delightful garlic aroma. Serve them as a side or mixed into grain bowls for a complete meal. Try it tonight and save this recipe for your next family gathering!
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Ingredients
  

1 medium zucchini, sliced into half-moons

1 red bell pepper, chopped into bite-sized pieces

1 yellow bell pepper, chopped into bite-sized pieces

1 cup cherry tomatoes, halved

1 medium red onion, cut into wedges

2 cups Brussels sprouts, halved

4 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This high temperature will help caramelize the vegetables, bringing out their natural sweetness.

    Prepare the Vegetables: In a large mixing bowl, add the sliced zucchini, chopped red bell pepper, chopped yellow bell pepper, halved cherry tomatoes, onion wedges, and halved Brussels sprouts. This colorful medley will create a visually appealing dish.

      Make the Seasoning: In a separate small bowl, whisk together the minced garlic, olive oil, dried oregano, paprika, and a generous pinch of salt and pepper. Taste the mixture as you go and adjust the seasonings according to your preference.

        Combine: Drizzle the seasoning mixture over the prepared vegetables. Using your hands or a spatula, toss everything together until the vegetables are evenly coated in the flavorful mixture.

          Spread on Sheet Pan: Line a large baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables out in a single layer on the sheet. Make sure to leave space between the vegetables to ensure they roast properly and do not steam.

            Roast: Place the baking sheet in the preheated oven. Roast the vegetables for 25-30 minutes, or until they are tender and starting to caramelize at the edges. Remember to stir them halfway through cooking for even roasting.

              Garnish and Serve: Once the vegetables are roasted to perfection, remove the baking sheet from the oven and allow the veggies to cool just slightly. Before serving, sprinkle with freshly chopped parsley to add a pop of color and freshness.

                Prep Time, Total Time, Servings: 15 min | 40 min | 4 servings

                  - Presentation Tips: Serve the roasted vegetables in a large bowl or on a platter, allowing the vibrant colors to shine through. For an extra touch, you can drizzle a bit more olive oil or balsamic glaze over the top before serving. Enjoy!