Recipe: Roasted Sheet Pan Veggies
At Summerfield, we encourage our patients to “Eat the Rainbow” by choosing a variety of colorful fruits and vegetables. With our roasted sheet pan veggies, we’ve got you totally covered! It is a lovely mixture of vibrant hues and a satisfying combination of flavors, textures, and nutrients, pairing well with your favorite starch and protein for a simple Plate Method meal.
Both roasting and sheet pan cooking are methods that work well for many vegetables, particularly firm textures. At high temperatures, the veggies begin to lose their moisture, concentrate their natural flavors, and soften their interiors. The end results are always a bit sweeter than when eaten raw or prepared with any other cooking method. If trialing new veggies intimidates you, consider adding them to a combination like these sheet pan veggies and try them roasted!
Roasted Sheet Pan Veggies
Serves 4
Ingredients
- 1 small red onion, diced
- 2 C broccoli florets
- 1 yellow bell pepper, sliced
- 2 C baby carrots
- 1 1/2 C cherry tomatoes
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp pepper
- Your favorite seasoning blend (optional)
Directions
- Preheat oven to 400°F.
- Place red onion, broccoli, yellow bell pepper, baby carrots, and cherry tomatoes evenly on a baking tray. Don’t overlap veggies too much, as more air circulation helps with crisp textures vs steamed veggies.
- Season with olive oil, salt, pepper, and your favorite seasoning blend. Toss well with a spatula to coat.
- Bake for 30 minutes or until firm veggies (such as broccoli and carrots) can be pierced easily with a fork.
Tip: Try varying the oven time to discover how you like your veggies best!
