DirectionsStep1Preheat your oven to 425 degrees Fahrenheit.Step2Cut the broccoli, carrots, mushrooms, and onion into bite-sized pieces. Place all of the vegetables on the baking sheet.Step3Drizzle olive oil over the vegetables, then sprinkle them with garlic, oregano, basil, thyme, sea salt, and black pepper. Stir the vegetables, to ensure they are evenly coated in olive oil and spread out into an even layer.Step4Roast in the oven for 7 minutes. Briefly remove from the oven to toss the vegetables, then roast for an additional 7 minutes or until they start to turn brown and the veggies are cooked through.Step5Remove from the oven and allow them to cool slightly before serving. Serve warm. Enjoy!IngredientsIngredientsadd ouncesBroccoli Crowns (chopped)4 Large Carrots (sliced into rounds)2 cupsGrape Tomatoes8 ouncesBaby Bella Mushrooms (sliced)½ Large Red Onion (chopped)3 tablespoonsExtra Virgin Olive Oil3 clovesGarlic (minced)1 teaspoonDried Oregano½ teaspoonDried Thyme1 teaspoonFine Sea Salt½ teaspoonBlack Pepper (freshly ground)add Fresh Parsley (chopped for garnish)See moreNutritionalNutritional97 Calories7 gTotal Fat8 gCarbohydrate374 mgSodium2 gProteinFrom wholelottayum.comRecipeDirectionsIngredientsNutritionalExplore furtherSheet Pan Roasted Veggies Recipe Valerie Bertinelli …foodnetwork.comHow to Roast Vegetables Perfectly Every Time - Food …foodnetwork.com21 Sheet-Pan Veggie Recipes - EatingWelleatingwell.comEasy Pan Roasted Vegetables Minimalist Baker Recipesminimalistbaker.comSheet Pan Oven Roasted Vegetables - The Chunky Chefthechunkychef.comRecommended to you based on what's popular • Feedback
Sheet-Pan Roasted Summer Vegetables
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