Sheet Pan Roasted Vegetables (AI Generated)

Ingredients

Pick 3–4 from each group for variety:

Hard Vegetables (cut to ¾ inch pieces)

• Broccoli florets
• Cauliflower florets
• Sweet potato
• Carrots
• Brussels sprouts (halved)
• Red onion (wedges)

Seasoning

• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• Optional: smoked paprika, cumin, za’atar, or Italian seasoning

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Cut all vegetables to roughly the same size. This is the whole secret — even sizes means even cooking.
3. Toss with olive oil and seasonings on the pan. Spread in a single layer with space between pieces. Use two pans if crowded. Crowding = steaming = sad.
4. Roast 25–30 minutes, flipping once at the 15-minute mark.
5. Vegetables are done when browned on edges and tender when pierced with a knife.

Notes

• Don’t mix hard and soft vegetables on the same pan. Zucchini, bell peppers, and mushrooms cook in 15–20 min. Root vegetables need 25–35.
• Convection/air fry mode is ideal if your oven has it. Drop temp to 400°F.
• These keep 4–5 days in the fridge. Reheat in a hot pan, not the microwave.