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Sheet-Pan Spring Vegetable Roast for a Fresh Feast!

Sheet-Pan Spring Vegetable Roast
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A vibrant and healthy sheet-pan dish featuring a variety of spring vegetables roasted to perfection.

Ingredients

Scale
  • 1 cup asparagus, trimmed
  • 1 cup cherry tomatoes, halved
  • 1 cup bell peppers, sliced
  • 1 cup zucchini, sliced
  • 1 cup red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine all the vegetables.
  3. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
  4. Toss until the vegetables are evenly coated.
  5. Spread the vegetables in a single layer on a sheet pan.
  6. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
  7. Serve warm as a side dish or over grains for a complete meal.

Notes

  • Feel free to substitute any seasonal vegetables you have on hand.
  • For added flavor, sprinkle with fresh herbs before serving.
  • This dish can be served warm or at room temperature.

Nutrition

Find it online: https://howeats.com/sheet-pan-spring-vegetable-roast-recipe/