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Easy • Sides

Sheet Pan Lemon Herb Veggies

A vibrant mix of seasonal vegetables roasted until tender and flavorful with lemon and herbs.

Prep
10 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Lemon Herb Veggies

Eating your veggies just got a whole lot more delicious and easier! This Sheet Pan Lemon Herb Veggies recipe is all about celebrating fresh produce, simply seasoned and roasted to perfection. It's a fantastic side dish for almost any meal, or a light vegetarian main, and the best part? Minimal cleanup!

Ingredients

Yield: 4 servings

Main

  • 1 lb broccoli florets
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch half-moons
  • 1 red onion, cut into 1/2-inch wedges
  • 2 tablespoons olive oil
  • Juice of 1/2 lemon (about 1.5 tablespoons)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish, optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine broccoli florets, red bell pepper, zucchini, and red onion. Drizzle with olive oil and lemon juice. Add Italian seasoning, garlic powder, salt, and pepper. Toss well to ensure all vegetables are evenly coated.

  3. Step 3

    Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded; use two baking sheets if necessary to prevent steaming.

  4. Step 4

    Roast for 20-25 minutes, or until the vegetables are tender-crisp and slightly caramelized. You can toss them once halfway through cooking for even roasting.

  5. Step 5

    Remove from oven, garnish with fresh parsley if desired, and serve immediately.

Tips

  • Feel free to swap in other quick-cooking vegetables like cherry tomatoes (add halfway through cooking) or mushrooms.
  • For a little extra zest, sprinkle with a pinch of lemon zest before roasting.

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