Sheet pan vegetables are some of my favorite for fall because they can go with most any protein or meat and they are very easy to prepare. I love bringing this one to family gatherings and sharing with friends, but it can also be turned into multiple meals for the week.
If you’ve been challenging yourself to eat more cauliflower and broccoli, this recipe is perfect for you. This recipe gives the cooked vegetables a rich flavor with just the perfect amount of crunch, so you can change your relationship to these vegetables as wet and soggy greens. Once you cook this once, you’ll want to keep making it again and again!
Meal Prep: stores great for easy vegetables as a side in meal plans. We love to also roast a chicken while we bake vegetables. #eat-fficient
1 chopped bell pepper
1 head of broccoli chopped
½ head of cauliflower chopped
¼ red onion sliced
2 tbsp olive oil
2 cloves of garlic minced
2 tsp salt
2 tsp pepper
Zest of 1 lemon
Preheat oven to 400*
Chop vegetables and throw into a large bowl.
Pour olive oil over the vegetables and mix well.
Place vegetables onto a lined sheet pan and sprinkle with salt, pepper, minced garlic, and zest lemon over the vegetables.
Bake for 20-30 minutes depending on how done you like your vegetables.