Description
A quick and easy roasted veggie sheet pan dinner that can be prepared in just 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 2 cups of broccoli florets
- 2 cups of bell peppers, sliced
- 1 cup of cherry tomatoes
- 1 medium red onion, sliced
- 3 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine all the vegetables.
- Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and pepper.
- Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a sheet pan.
- Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- Serve warm and enjoy!
Notes
- Feel free to substitute any of your favorite vegetables.
- This dish can be served as a main or a side.
- For added protein, consider adding chickpeas or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg