Sheet Pan Roasted Vegetables
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Sheet Pan Roasted Vegetables
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 tbsp olive oil
- 1 cup broccoli florets
- 5-6 button mushroom large, quartered
- 5 asparagus thick spears, wooden ends removed, cut into bite-sized pieces
- ¼ yellow onion chopped
- ¼ yellow bell pepper chopped
- grape tomatoes handful
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
- crushed red pepper flakes to taste
- 1 garlic clove, sliced thinly
- lemon wedges, for serving
Instructions
- Preheat the oven to 400 degrees.
- Toss the broccoli florets, mushrooms, asparagus, onion, bell pepper, and tomatoes with olive oil then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to evenly coat.
- Pour all but the tomatoes and slivered garlic on the baking sheet. Place into the oven and roast for 15 minutes. Toss the veggies with a spatula.
- Add the tomatoes and slivered garlic then continue to roast for another 10 minutes or until the veggies are fork-tender and the tomatoes are ready to burst. Remove from the oven. Side Note: If the asparagus spears are thin, add them with the tomatoes to prevent them from overcooking.
- Squeeze a fresh lemon wedge over the veggies. Serve with additional lemon wedges on the side. Enjoy.
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