Description
A simple, healthy sheet pan dinner featuring broccoli, bell peppers, and red onions roasted with caramelized garlic and olive oil for crispy, flavorful results.
Ingredients
Scale
- Broccoli florets, cut into bite-sized pieces
- Red bell peppers, cut into 1-inch squares
- Red onion, cut into wedges
- 4–5 large garlic cloves, minced
- 3–4 tablespoons extra virgin olive oil
- Sea salt
- Freshly cracked black pepper
- Red pepper flakes (optional)
- Fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry vegetables. Cut broccoli into florets, bell peppers into squares, and red onion into wedges.
- Peel and mince garlic cloves finely.
- Place vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Add minced garlic to the bowl and toss again to ensure garlic sticks to the vegetables.
- Spread vegetables in a single layer on a large rimmed baking sheet, ensuring space between pieces.
- Roast for 20-25 minutes, stirring halfway through, until tender with crispy, browned edges.
- Remove from oven and garnish with fresh parsley and red pepper flakes if using. Serve warm.
Notes
Do not overcrowd the pan to prevent steaming. Ensure vegetables are dry before tossing in oil. If using harder vegetables like carrots, cut them smaller or roast longer. Garlic can burn easily, so keep an eye on it and cover with foil if browning too quickly.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5
- Sodium: 250
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 4
- Protein: 3
Keywords: garlic roasted vegetables, sheet pan dinner, healthy side dish, vegan recipe, gluten-free, meal prep, roasted broccoli, easy dinner