Go Back
–+ servings
Sheet Pan Roasted Veggies
Print Recipe

Sheet Pan Roasted Veggies

Sheet Pan Roasted Veggies (vegetarian, vegan); a delicious combination of flavors and infused oil to make the perfect light, healthy and vibrant vegetable side!
Prep Time8 minutes
Cook Time25 minutes
Total Time33 minutes
Course: Side Dishes, Veggies
Cuisine: American
Keyword: Low Carb Roasted Vegetables, sheet pan vegetables
Servings: 6 -8 servings
Author: Silvia Dunnirvine

Ingredients

  • 1/4 cup Rosemary Infused oil OR high quality olive oil
  • 1 tsp fresh oregano
  • salt + pepper to taste

Veggies

  • broccoli
  • whole sweet peppers
  • yellow and red bell peppers
  • mushrooms
  • cherry tomatoes
  • peach
  • garlic cloves
  • fresh parsley

Instructions

  • Pre-heat oven to 350F degrees.
  • Whisk to combine the first three ingredients (seasonings) and set aside.
  • Place all the cut up veggies on a large baking sheet. Pour the seasoning mix evenly over the veggies and toss them to combine.
  • Bake for 25-30 mins and be sure to give the veggies a little stir half way through.

Nutrition

Calories: 80kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 0.3mg | Potassium: 4mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.2mg