Are you ready to transform your weeknight dinners into a vibrant and flavorful feast? Look no further than this delightful Vegetarian Sheet Pan Dinner! Bursting with colorful veggies and infused with savory garlic, this dish not only tantalizes your taste buds but also makes cleanup a breeze. With just 45 minutes from prep to plate, you can enjoy a wholesome meal that’s both nutritious and satisfying. Say goodbye to boring dinners and hello to a rainbow of roasted goodness that the whole family will love!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups broccoli florets
- 2 cups bell peppers, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help to roast the vegetables, giving them a nice caramelization and enhancing their flavors.
- While the oven is preheating, prepare the vegetables. Rinse the broccoli florets and cherry tomatoes under cold water. Pat them dry with a clean kitchen towel.
- For the bell peppers, slice them into thin strips or bite-sized pieces, discarding the seeds and stems. Aim for uniform sizes to ensure even cooking.
- In a large mixing bowl, combine the broccoli florets, sliced bell peppers, and cherry tomatoes. This will be the base of your sheet pan dinner.
- Drizzle the olive oil over the vegetables. Add the garlic powder, salt, and pepper to taste. Use a spatula or your hands to toss the vegetables until they are evenly coated with the oil and seasonings.
- Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This will prevent the vegetables from sticking and make for easier cleanup.
- Spread the seasoned vegetables evenly across the prepared baking sheet, ensuring they are in a single layer. This helps them roast properly and prevents steaming.
- Place the baking sheet in the preheated oven and roast the vegetables for about 25-30 minutes. Halfway through cooking, give the vegetables a gentle toss to promote even roasting.
- Check for doneness by piercing the broccoli and bell peppers with a fork; they should be tender and slightly caramelized. The cherry tomatoes should be blistered and juicy.
- Once cooked, remove the sheet pan from the oven and let the vegetables cool for a few minutes. This allows the flavors to settle.
- Serve the roasted vegetables warm, either as a main dish or as a side. Enjoy your delicious and healthy vegetarian sheet pan dinner!
Tips
- Prep Ahead: To save time on busy nights, chop your vegetables in advance and store them in the fridge. This way, all you need to do is toss them with olive oil and seasonings before roasting.
- Experiment with Veggies: Feel free to mix and match your favorite vegetables! Zucchini, carrots, or sweet potatoes can add even more flavor and nutrients to your sheet pan dinner.
- Mind the Size: Cut your vegetables into similar sizes to ensure they cook evenly. This prevents some from being overcooked while others remain crunchy.
- Don’t Crowd the Pan: Spread the vegetables out in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, which means you’ll miss out on that delicious caramelization.
- Add a Protein: For a heartier meal, consider adding chickpeas or tofu to the mix. Just toss them with the vegetables and roast together for a complete and satisfying dish.
- Serve with Style: Elevate your dish by garnishing it with fresh herbs, a squeeze of lemon juice, or a drizzle of balsamic glaze before serving. These simple additions can enhance the flavors beautifully!
Nutrition Facts
Calories: 75kcal
Carbohydrates: 8g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
