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 this sheet pan veggies dish, we’ve got you fully 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.
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.
- Season with olive oil, salt, pepper, and your favorite seasoning blend. Toss well with a spatula to coat.
- Bake for 30 minutes or until veggies can be pierced easily with a fork.
Tip: Try varying the oven time to discover how you like your veggies best!