Sheet Pan Garlic Lemon Veggies

$- 2 cups broccoli florets - 2 cups cauliflower florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 small red onion, sliced When choosing vegetables, I love a mix of colors and textures. Broccoli and cauliflower add crunch. Bell peppers bring sweetness, and zucchini adds softness. Red onion gives a nice bite. This blend makes each bite exciting. - 4 cloves garlic, minced - 3 tablespoons olive oil - Zest of 1 lemon - 2 tablespoons lemon juice - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste For seasoning, garlic is a must. It gives a warm, rich flavor. Olive oil helps the veggies roast nicely. Lemon zest and juice add brightness, making everything fresh. Oregano and thyme bring depth. Don't forget salt and pepper to enhance all those flavors! - Fresh parsley Garnishing with fresh parsley makes the dish pop. It adds a lovely green color and a fresh taste. Just chop it finely and sprinkle it on top before serving. This small step makes your meal look and taste gourmet! - Preheating the oven Start by preheating your oven to 425°F (220°C). This high heat helps the veggies roast nicely. - Preparing the vegetables In a large bowl, add 2 cups of broccoli florets, 2 cups of cauliflower florets, and your sliced bell peppers. Chop 1 zucchini and slice 1 small red onion. Mix all these veggies together well. - Mixing the seasoning In a small bowl, combine 4 minced garlic cloves, 3 tablespoons of olive oil, the zest of 1 lemon, and 2 tablespoons of lemon juice. Then, add 1 teaspoon each of dried oregano and thyme. Season with salt and pepper. Whisk it together until it’s smooth. - Coating the veggies Pour your garlic-lemon mixture over the veggies in the large bowl. Toss everything together until the veggies are fully coated. This step is key for great flavor. - Spreading on the sheet pan Take a large sheet pan and spread the coated vegetables evenly. Make sure they are in a single layer. This helps them roast better. - Roasting process Place the sheet pan in your preheated oven. Roast for 20-25 minutes. Stir the veggies halfway through. This way, they cook evenly and get that nice char. - Garnishing tips After roasting, remove the pan from the oven. Let the veggies cool for a few minutes. Garnish them with fresh parsley before serving for a pop of color. - Cooling time before serving Allow the veggies to cool slightly. This helps the flavors settle and makes them easier to eat. Enjoy your fresh and tasty meal! To get the best roast, spread the veggies out on the sheet pan. If they touch, they steam instead of roast. This means they won’t brown well. Stir the veggies halfway through cooking. This helps them cook evenly and get that nice char. Add your favorite spices or herbs for more taste. Try paprika or fresh basil for a twist. You can also marinate the veggies. Mix them with olive oil, garlic, and lemon juice. Let them sit for 30 minutes before cooking. This boosts the flavor a lot. Chop your veggies ahead of time. You can do this the night before. Just keep them in the fridge in a sealed bag. You can also use frozen veggies. They cook well and save you time. Just adjust the cooking time, and you’re good to go! {{image_2}} You can mix up your veggies easily. Try adding: - Asparagus for a crunchy bite. - Carrots for sweetness. - Mushrooms for earthy flavor. You can also change your seasoning. Instead of oregano and thyme, use: - Italian seasoning for a bolder taste. - Paprika for a smoky flavor. - Curry powder for a warm spice. For a vegan or gluten-free option, this recipe works great! Just use: - A gluten-free oil instead of regular olive oil. - Ensure your spices are gluten-free. If you're looking for low-carb swaps, focus on: - Zucchini and cauliflower as your main veggies. - Skip the bell peppers for fewer carbs. Want to try cooking these veggies in an air fryer? Here’s how: - Preheat the air fryer to 400°F (200°C). - Toss the veggies with oil and seasonings. - Cook for 10-15 minutes, shaking halfway. Grilling adds a smoky taste. Here’s how you can grill: - Preheat your grill to medium-high. - Place the veggies in a grill basket. - Grill for 10-12 minutes, stirring often for even cooking. After enjoying your sheet pan garlic lemon veggies, store any leftovers in the fridge. Use an airtight container to keep them fresh. You can eat these veggies for up to four days. Check for any signs of spoilage before using them. To freeze roasted vegetables, first let them cool completely. Spread them out on a baking sheet in a single layer. Freeze for about one hour, then transfer to a freezer-safe bag. They can last in the freezer for up to three months. When reheating frozen leftovers, you can bake them at 400°F (200°C) for about 15-20 minutes. This helps keep them tasty. These veggies are great for meal prep. You can toss them in salads or wraps for a quick lunch. Add them to pasta or stir-fries for extra flavor. You can even blend them into soups for a healthy twist. Be creative and enjoy your leftovers in new ways! To make the veggies crispier, space them out well on the sheet pan. Crowding the pan traps steam, making them soggy. You can also roast them at a high temperature, around 425°F (220°C). If you want more crunch, try broiling for a few minutes at the end. This gives a nice char without burning them. Yes, you can swap out vegetables to your liking. Carrots, asparagus, or even Brussels sprouts work well. Just keep in mind that some veggies cook faster than others. Cut them into similar sizes to ensure even cooking. Leftovers can last about 3 to 5 days in the fridge. Store them in an airtight container for best results. If you notice any signs of spoilage, it's best to toss them out. Absolutely! This recipe is great for meal prep. You can make a big batch and store it in the fridge. Just reheat portions throughout the week. It pairs well with grains or proteins for balanced meals. Garlic lemon veggies go well with many dishes. Serve them with grilled chicken, fish, or tofu for protein. You can also pair them with rice, quinoa, or pasta for a complete meal. They add color and flavor to any plate! This blog post shows how to roast vegetables perfectly. We explored key ingredients like fresh veggies, tasty spices, and simple techniques. You learned step-by-step instructions for preparation and cooking, plus tips to enhance flavor. Remember, you can swap ingredients for your favorite ones or adjust for diet needs. With this knowledge, you can create delicious roasted veggies that fit your taste. Whether for meal prep or a side dish, happy roasting!$

Discover the vibrant flavors of Sheet Pan Garlic Lemon Veggies, the perfect addition to any meal! This easy recipe features a colorful mix of broccoli, cauliflower, bell peppers, and zucchini, all tossed in a zesty garlic and lemon dressing. Roast to perfection in just 40 minutes for a delightful side dish that's healthy and delicious. Click through to explore this savory recipe and bring some brightness to your dinner table!

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Ingredients

2 cups broccoli florets

2 cups cauliflower florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 small red onion, sliced

4 cloves garlic, minced

3 tablespoons olive oil

Zest of 1 lemon

2 tablespoons lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine broccoli florets, cauliflower florets, bell peppers, zucchini, and red onion.

In a separate small bowl, whisk together the minced garlic, olive oil, lemon zest, lemon juice, dried oregano, dried thyme, salt, and pepper.

Pour the garlic-lemon mixture over the veggies and toss well to coat all the vegetables evenly.

Spread the coated vegetables evenly on a large sheet pan.

Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly charred, stirring halfway through for even cooking.

Once done, remove from the oven and let cool for a few minutes.

Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4