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Oven Roasted Vegetables

Oven roasted vegetables with caramelized edges and tender-crisp texture using a simple olive-oil seasoning blend. Broccoli, carrots, bell pepper, zucchini, and red onion roast on a sheet pan until nicely browned, then finish with fresh parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 146
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 cup broccoli florets
  • 2 cup baby carrots, halved lengthwise
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 small red onion, sliced
Seasoning
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss all the vegetables together with the olive oil, garlic powder, Italian seasoning, kosher salt, and black pepper in a large bowl.
  3. Spread the vegetables in a single layer on the sheet pan, avoiding overcrowding (use two pans if needed).
Roast and finish
  1. Roast at 425°F for 20–25 minutes, stirring halfway through, until tender and caramelized at the edges.
  2. Sprinkle with fresh parsley before serving.
Storage
  1. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For the best caramelization, keep the vegetables in a single layer with space between pieces so moisture can steam off instead of braising. Refrigerate leftovers in an airtight container for up to 4 days; freeze is not recommended because the zucchini and onions can soften when thawed. For a dairy-free swap, keep everything as written (no cheese is used) and choose extra herbs like thyme or rosemary instead of parsley if you want a different finish.