Big Pan Roasted Veggies: From Side Dish to Pasta Primavera
One sheet pan. Two vibrant meals.
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Optional: garlic powder or herbs
Instructions
- Preheat oven to 220°C / 425°F.Pro Tip: High heat caramelizes sugars without steaming the veggies.
- Toss all vegetables in oil, salt, pepper, and optional seasonings. Spread evenly on a large sheet pan.Pro Tip: Avoid crowding; overcrowded pans steam rather than roast.
- Roast for 20–25 minutes, flipping halfway, until edges are golden and tender.Pro Tip: Remove smaller pieces earlier if needed to prevent burning.
- Cool completely before storing if not using immediately.Pro Tip: Cooling prevents condensation in storage containers, preserving texture.