Sheet Pan Roasted Vegetables

By Julia · 0 commentsUpdated Apr 16, 2020 · Published Sep 1, 2019

Looking for a simple yet tasty side dish? These colorful baked vegetables are low in carbs and conveniently cook at the same rate. Baked at 475 F, these vegetables are baked hot and quick, with a nice browned exterior in some spots yet juicy and tender within. Since roasting brings out their delicious intrinsic flavors, no seasoning besides salt and pepper is needed.

Roasted Vegetables

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Makes: 4 side servings

Ingredients

2 bell peppers (1 red, 1 orange), cut into 1/2-inch wide strips
1 red onion, cut into 1/2-inch wide slices
1 zucchini, halved lengthwise, then cut widthwise into 1/2-inch pieces
5 cloves garlic, sliced
1 tablespoon olive oil
1 teaspoon table salt
1/2 teaspoon ground black pepper

Instructions

Prep Oven: Position oven rack in lower-middle position of oven, and preheat to 475 F.
Season Veggies: Spread out bell pepper, onion, zucchini, and garlic on baking half sheet, no greasing or lining needed. Evenly sprinkle salt and pepper over them, then drizzle olive oil on top. Mix everything together directly on baking sheet until well-seasoned, then spread out vegetables in single layer (Note 1).
Bake & Serve: Bake at 475 F until vegetables are tender, about 15 minutes. Some of them should be browned around edges or spotty brown. Serve (Note 2) and store any leftovers (Note 3).

Nutrition

Makes 4 Servings

Amount Per Serving:

Calories 70
Total Fat 4g	6%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 590mg	25%
Net Carb 6g
Total Carb 8g	3%
Dietary Fiber 2g	9%
Sugars 5g
Protein 1g

Vitamin A 39% · Vitamin C 145% · Calcium 2% · Iron 2%

Photos

NOTES & TIPS

(1) Spreading Out Veggies. It's important that the vegetables are uniformly spread out on the sheet pan so that they get good heat coverage in the oven, which helps them brown instead of steam.

(2) Serving. Serve these baked vegetables as a colorful side dish paired with a low carb main course, like lemon parmesan cod, zucchini lasagna, or pork tenderloin. You can also enjoy these veggies fajita-style by serving them with guacamole, sour cream, salsa, and lime wedges. Wrap them up in low carb tortillas (brands like Mission) to make vegetarian burritos or tacos.

(3) Leftovers. Refrigerate leftovers in covered containers for up to 4 days. Do not freeze.

(4) Nutrition. Given the simplicity of the ingredients, this dish is suitable for almost any diet, including low carb, keto, paleo, and vegan.