Roasted Sheet Pan Veggies
These amazingly Roasted Sheet Pan Veggies have five different kind of veggies that are tossed in garlic salt, Italian seasoning, and olive oil and roasted on a sheet pan in the oven until tender and crisp. Easy, healthy, and so so yummy!
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These are some of my most favorite veggies to serve with any main course. These roasted veggies also work well for meal prepping.
These are the veggies you will need for roasting:
- 1 zucchini
- 1 yellow squash
- 1 red bell pepper
- 1 red onion
- 6 small red potatoes or 3 medium/large red potatoes
A few other things you will need: 3 tablespoons of olive oil, 2 teaspoons of garlic salt, 1 teaspoon of Italian seasoning, and 1/2 teaspoon of black pepper.
All the veggies are diced, sliced and tossed in olive oil, garlic salt and Italian seasoning. Then, they are roasted for 20 minutes on 425 degrees F, flipped with a spatula, and roasted for 20 more minutes. Flipping them in the middle of baking time will give them a perfect crisp!
Also, I’ve learned over the years that spreading them out on a sheet pan will help them brown/roast properly. Otherwise, if they are overlapping each other they won’t brown properly and you won’t get that perfect roasting. If your sheet pan is too small to hold all of the veggies, grab a second one and split them in half.
If you love these roasted veggies, try a few other reader’s favorites!
- Crispy Smashed Potato Salad
- Cheddar And Scallion Corn Fritters
- Shaved Brussels Sprouts With Parmesan And Panko
- Lobster Mac And Cheese
- Olive Garden House Salad (Copycat Recipe)
If you make these Roasted Sheet Pan Veggies, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Roasted Sheet Pan Veggies
Ingredients
- 1 zucchini, cut into ½ inch slices and halved
- 1 yellow squash, cut into ½ inch slices and halved
- 1 red bell pepper, cut into 1 inch squares
- 1 red onion, halved then quartered
- 6 small red potatoes, quartered (if using 3 large potatoes instead, then cut into 8 parts )
- 3 tablespoons olive oil
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- ½ teaspoon fresh cracked black pepper
Instructions
- Preheat oven to 425 degrees F.
- Toss all the prepped veggies, olive oil, garlic salt, Italian seasoning, and pepper together on a sheet pan and lay out in a single layer so they are not overlapping each other.
- Bake for 40 minutes until veggies are golden brown, flip them half way through baking time to ensure perfect roasting. Serve with main dish.
