- side-dish
- vegetarian
- meal-prep
- high-fibre
Crispy Sheet-Pan Roasted Vegetables
A foolproof technique for crispy, caramelised roasted vegetables — one pan, one tray, endless variations.
4 servings Prep 15 min Cook 25 min 15 min + 25 min Easy
Ingredients
- 2 carrots, peeled and cut into batons
- 1 red bell pepper, sliced into thick strips
- 1 zucchini, halved lengthwise and sliced
- 1 red onion, cut into wedges
- 300 g broccoli, cut into florets
- 3 tbsp extra-virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 clove garlic, minced (optional)
- 1 lemon, for serving
Instructions
- Heat the oven to 220°C (425°F) with a large rimmed baking sheet inside. A hot tray is the secret to crispy edges.
- Toss the vegetables with the olive oil, salt, pepper, oregano, and garlic in a large bowl.
- Carefully spread the vegetables in a single layer on the hot tray. Do not crowd them — steam is the enemy of crispiness.
- Roast for 20–25 minutes, flipping once halfway, until the vegetables are tender and browned at the edges.
- Squeeze lemon juice over the top and serve.
Notes
- Cut vegetables to a similar size so they finish at the same time. Softer vegetables like zucchini can be added 10 minutes in if you want them less charred.
- Leftovers reheat well in a hot pan or air fryer — avoid the microwave, which turns them soggy.
- Pair with the garlic butter salmon or a poached egg for a complete meal.