What temperature is best for roasting vegetables?

The sweet spot when it comes to the best temperature for roasting vegetables is 400 degrees Fahrenheit . You can roast just about any vegetable to the perfect texture at this temperature. Vegetables will become tender, and turn slightly golden brown. When you go higher, vegetables tend to brown before becoming tender. Let the vegetables cook for about 20-25 minutes.

What type of pan should you roast vegetables on?

The best pan for roasting vegetables is a rimmed baking sheet . The rim will prevent the oil and vegetables from sliding off, which is important when you're roasting chopped vegetables. It will also help the vegetables cook evenly because the heat will continue to circle the vegetables. I like to use large sheet pans (about 20 inches long) when making sheet pan recipes because it gives you plenty of room.

Should I line my baking sheet when roasting veggies?

Yes. You always want to line your pan to prevent the vegetables from sticking. It also makes clean up a lot easier. For a non-toxic option, use unbleached parchment paper.

Sheet Pan Roasted Vegetables

Name: Sheet Pan Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 red bell pepper, chopped into 1-inch pieces; 2 large carrots, peeled and sliced into 1/2-inch coins; 1 yellow bell pepper, chopped into 1-inch pieces; 1 medium zucchini, cut in half lengthwise and sliced into 1/2-inch slices; 2 cups broccoli florets; 1 small red onion, chopped into 1-inch pieces; 3 tablespoons olive or avocado oil; 2 teaspoons Italian seasoning; 3/4 teaspoon sea salt; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1 tablespoon lemon juice

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Recipe

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Sheet Pan Roasted Vegetables

Sheet pan rainbow roasted vegetables cooked to the perfect texture! This sheet pan recipe includes a delicious assortment of vegetables that will add color to any meal. Everything cooks up together on the same pan in under 30 minutes!

Prep: 15 minutesCook: 25 minutesTotal: 40 minutes

Servings: 6-8 1x

Ingredients

Vegetables:

1 red bell pepper, chopped into 1-inch pieces
2 large carrots, peeled and sliced into 1/2-inch coins
1 yellow bell pepper, chopped into 1-inch pieces
1 medium zucchini, cut in half lengthwise and sliced into 1/2-inch slices
2 cups broccoli florets
1 small red onion, chopped into 1-inch pieces
3 tablespoons olive or avocado oil

Seasoning:

2 teaspoons Italian seasoning
3/4 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 tablespoon lemon juice

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Instructions

Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Arrange: Place the vegetables on the baking sheet by color of the rainbow starting with red and ending with purple. Drizzle the vegetables with the oil. In a small bowl, combine the Italian seasoning, salt, garlic, and black pepper. Sprinkle the mixture evenly over everything in the pan. Toss gently to combine.
Roast: Roast until the vegetables are golden brown in spots and the carrots are fork tender, about 20-25 minutes. Drizzle with the lemon juice before serving.

Notes

Swap out the Italian seasoning for any dried herb you have on hand, including parsley, basil or oregano.
Use the vegetables you have on hand if you’re short or need to use what you have!
Check the carrots for doneness as they’ll be the last to cook through.
Store leftovers in an airtight container in the refrigerator for 5-7 days.

Find it online: https://coconutsandkettlebells.com/whole30-sheet-pan-roasted-vegetables/