Easy Sheet Pan Lemon Herb Roasted Vegetables
A vibrant medley of colorful vegetables roasted to caramelized perfection with bright lemon and aromatic herbs. This fuss-free sheet pan recipe delivers maximum flavor with minimal cleanup, making it the ultimate weeknight dinner side dish.
Ingredients
Ingredients
- 2 cups red bell peppers cut into 1-inch chunks
- 2 cups zucchini sliced into half-moons, 1/2-inch thick
- 2 cups red onion cut into wedges
- 2 cups cherry tomatoes left whole
- 1 cup baby carrots halved lengthwise if thick
- 4 cloves garlic minced
- 3 tbsp olive oil extra virgin
- 2 tbsp fresh lemon juice about 1/2 lemon
- 1 tbsp fresh rosemary chopped, or 1 tsp dried
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 1 tsp kosher salt or to taste
- 1/2 tsp black pepper freshly ground
Notes
Storage: Keep refrigerated in an airtight container for up to 4 days. Reheat in a 400°F oven for 10 minutes to restore crispness, or microwave for 2-3 minutes. Make-Ahead: Chop vegetables up to 1 day ahead and store separately in the fridge. Toss with oil mixture just before roasting. Variations: Add vegetables like broccoli, cauliflower, or sweet potatoes. For extra richness, sprinkle with feta cheese after roasting. For a complete meal, serve over quinoa or with grilled chicken.