CATEGORY:
Sides
Magic Sheet-Pan Veggie Medley
A colorful sheet pan of roasted vegetables with crispy, caramelized edges and a squeeze of lemon. Picky eaters go back for seconds.
10 mins active, 40 mins total
Vegan, Vegetarian, Pescetarian, Dairy-Free, Gluten-Free, Grain-Free, Nut-Free, Egg-Free, Soy-Free, No Added Sugar
PREP
COOK
INACTIVE
10 min
30 min
0 min
TOTAL TIME
40 min
COOKING METHOD(S):
Oven
The Side That Disappears First
Here's the magic trick: put a pile of everyday vegetables in a hot oven and they come out sweet, browned and crisp at the edges, with none of the soggy, boiled flavor that makes kids push them around the plate. Broccoli and cauliflower tips go crunchy, carrots and red onion turn sweet, and zucchini and red pepper soften into something close to candy. Olive oil, salt and pepper do the heavy lifting, and a little lemon zest and juice at the end wake the whole pan up. It's about 10 minutes of chopping and one pan to wash, and it goes with just about any main, from roast chicken to salmon. Serve it with my Balsamic-Herb Grilled Chicken Thighs and Creamy Parmesan Polenta with Browned Butter.
Related Recipes
Balsamic-Herb Grilled Chicken Thighs
Crispy Garlic & Herb Smashed Potatoes
Magic Sheet-Pan Veggie Medley
CATEGORY:
Sides
SERVINGS
4
+
-
SERVING SIZE
About 1 1/4 cups
INGREDIENTS
2 cups
Broccoli (florets)
2 cups
Cauliflower (florets)
1 cup
Carrots (sliced 1/4 inch thick on the diagonal)
1 medium
Zucchini (cut into half-moons)
1 medium
Red Bell Peppers (cut into thick strips)
1 small
Red Onions (cut into wedges)
3 Tbsp
Extra-Virgin Olive Oil
1 tsp
Kosher Salt
1/2 tsp
Black Pepper
1
Lemons (1 tsp zest and 1 Tbsp juice)
INSTRUCTIONS
Heat the oven to 425°F with a rack in the middle. Set out a large rimmed baking sheet (a half sheet, about 18 by 13 inches). Leave it unlined for the best browning, or use parchment for easier cleanup.
Cut the broccoli and cauliflower into bite-size florets, about 1 1/2 inches, slicing any big ones in half through the stem so they have a flat side. Cut the zucchini into half-moons about 1/2 inch thick. Cut the red onion into wedges, leaving a little of the root end on each so the layers hold together.
Pile the broccoli, cauliflower, carrots, zucchini, red bell pepper and red onion on the baking sheet. Drizzle with the olive oil, sprinkle with the kosher salt and black pepper, and toss with your hands until every piece is coated. Spread everything into a single layer with a little space between pieces, flat sides down.
Roast for 20 to 25 minutes, stirring once halfway through, until the carrots are tender when pierced with a fork and the broccoli and cauliflower are browned and crisp at the edges.
Sprinkle the lemon zest over the hot vegetables, drizzle with the lemon juice and toss right on the pan. Taste and add a pinch more kosher salt if needed. Serve hot.
Heat the oven to 425°F with a rack in the middle. Set out a large rimmed baking sheet (a half sheet, about 18 by 13 inches). Leave it unlined for the best browning, or use parchment for easier cleanup.
Cut the broccoli and cauliflower into bite-size florets, about 1 1/2 inches, slicing any big ones in half through the stem so they have a flat side. Cut the zucchini into half-moons about 1/2 inch thick. Cut the red onion into wedges, leaving a little of the root end on each so the layers hold together.
Pile the broccoli, cauliflower, carrots, zucchini, red bell pepper and red onion on the baking sheet. Drizzle with the olive oil, sprinkle with the kosher salt and black pepper, and toss with your hands until every piece is coated. Spread everything into a single layer with a little space between pieces, flat sides down.
Roast for 20 to 25 minutes, stirring once halfway through, until the carrots are tender when pierced with a fork and the broccoli and cauliflower are browned and crisp at the edges.
Sprinkle the lemon zest over the hot vegetables, drizzle with the lemon juice and toss right on the pan. Taste and add a pinch more kosher salt if needed. Serve hot.
