Description
This roasted veggies recipe features a vibrant mix of tender-crisp vegetables, caramelized to perfection on a sheet pan, and finished with a fresh, aromatic basil drizzle. It’s a family-friendly and healthy meal, ideal for busy weeknights.
Ingredients
- 1 large Bell Pepper (about 1.5 cups chopped), any color (or a mix for more vibrant hues)
- 1 large head Broccoli (about 3 cups florets)
- 2 medium Carrots (about 1 cup chopped)
- 1 large Sweet Potato (about 2 cups chopped)
- 3 Tbsp Olive Oil
- 1 tsp Garlic Powder
- 0.5 tsp Salt (or to taste)
- 0.25 tsp Black Pepper (freshly ground preferred)
- 1 cup Fresh Basil Leaves (packed tightly)
- 1 small Garlic Clove
- 2 Tbsp Fresh Lemon Juice
- 0.25 cup Extra Virgin Olive Oil
Instructions
- Preheat Oven and Prep: Preheat your oven to a steady 400°F (200°C). Line a large, sturdy sheet pan (like my trusty 13×18 inch baking sheet) with parchment paper. This ensures quick cleanup and prevents sticking, letting your veggies get beautifully golden.
- Chop Vegetables: Wash all your chosen vegetables thoroughly. Then, chop them into roughly 1-inch (2.5 cm) pieces. Aim for uniform size so everything cooks evenly and you achieve that perfect tender-crisp texture throughout this roasted veggies recipe.
- Season and Toss: In a spacious mixing bowl, combine the chopped vegetables with the measured olive oil, garlic powder, salt, and pepper. Toss vigorously until every piece is lightly coated, gleaming faintly with oil and seasonings.
- Roast Vegetables: Spread the seasoned vegetables in a single layer across your prepared sheet pan. Ensure they have enough space; do not overcrowd the pan, as this leads to steaming instead of proper roasting. (If your pan looks too full, split the veggies between two pans. Overcrowding is the number one cause of soggy roasted vegetables!) Roast for 20-25 minutes, gently flipping them halfway through, until they appear tender-crisp, with visibly caramelized edges and a fragrant, savory aroma.
- Make Basil Drizzle: While the vegetables are roasting, combine the fresh basil leaves, peeled garlic clove, fresh lemon juice, and extra virgin olive oil in a small food processor or a high-speed blender. Process until the mixture is smooth and vibrant green. If it seems too thick to drizzle, add a tiny bit more olive oil or a spoonful of water until it reaches your desired consistency.
- Serve Roasted Vegetables: Carefully remove the perfectly roasted vegetables from the oven. Arrange them on a platter or serve directly from the sheet pan. Drizzle generously with the freshly made basil dressing, ensuring every bite of this easy dinner is infused with bright flavor.
Notes
Other root vegetables like parsnips or regular potatoes work wonderfully in place of some sweet potato. Cherry tomatoes or zucchini are great additions for the last 10 minutes of roasting; they cook faster. A sprinkle of feta cheese or grated Parmesan after roasting adds a savory, salty flourish. To save time, use pre-chopped vegetables or add quick-cooking protein (chickpeas, pre-cooked sausage) during the last 10-15 minutes of roasting for a complete meal. Avoid overcrowding the sheet pan and chop vegetables to a similar size for even cooking to prevent soggy or unevenly cooked results.
- Prep Time: 28 minutes
- Cook Time: 25 minutes
- Category: Vegetable Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 260 calories
- Sugar: 9 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: easy dinner, healthy, family-friendly, roasted veggies, sheet pan, basil, vegetarian, meal prep, quick, nutritious