Sheet-Pan Roasted Vegetables
Whether you're cooking for one or for six you can throw these sheet-pan roasted vegetables together in 30 minutes.
Calories:
Ingredients
- Seasonal Vegetables of all colors I have multi-colored carrots, purple cauliflower, broccoli, thin asparagus, thinly sliced onion, and Brussel sprouts
- Olive Oil
- Salt
- Fresh Thyme
- 1 Lemon
Instructions
- Preheat your oven to 350F. Line a sheet pan with parchment paper and set aside.
- Cut up your vegetables so that they are roughly the same size pieces, this will allow them to cook evenly throughout. To help save time, there is no need to peel your carrots, you can if you want to, but you can just quickly scrub them off and go.
- Lay them all out on a sheet pan in no particular order but I try to make it look pretty. We eat with our eyes so doing this makes me more excited about the vegetables.
- Lightly drizzle olive oil over top, a few fresh thyme leaves, and a sprinkle of salt. Salt is important, for the dish in the picture I used about 1 tsp. Salt enhances a lot of natural flavors making your vegetables much-much-more enjoyable. Save the fresh squeezed lemon until after it comes out of the oven.
