Roasted Sheet Pan Veggies
Roasted Sheet Pan Veggies – Five different kind of veggies are tossed in garlic salt, Italian seasoning, and olive oil and perfectly roasted until tender and crisp. Easy, healthy, and so so yummy! ( Jump to Recipe)
These are some of my most favorite veggies to serve with any main meal. These roasted veggies also work very well for meal prepping. They’re fresh and also so easy to chop up and toss together.
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.
All the veggies are diced and 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.
Still looking for that perfect side dish? Try these other ones:
Rosemary-Parmesan Butternut Squash
Mixed Green Salad With Balsamic Vinaigrette
Roasted Sheet Pan Veggies
Ingredients
- 1 zucchini, cut into 1/2 inch slices and halved
- 1 yellow squash, cut into 1/2 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 tbsp olive oil
- 2 tsp garlic salt
- 1 tsp Italian seasoning
Instructions
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Preheat oven to 425 degrees F.
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Toss all the prepped veggies, olive oil, garlic salt, and Italian seasoning together on a sheet pan and lay out in a single layer so they are not overlapping each other.
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Bake for 40 minutes until veggies are golden brown, flip them half way through baking time to ensure perfect roasting. Serve with main dish.
Have you made these Roasted Sheet Pan Veggies? Tag @fettysfoodblog or #fettysfoodblog in Insta! I’d love to see your creation!
