Sheet Pan Roasted Vegetables with Herb Oil
Perfectly caramelized Mediterranean vegetables with herb-infused olive oil. The simple side that makes any meal better.
Ingredients
Instructions
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Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or use unlined for extra browning.
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Cut all vegetables into similar-sized pieces for even cooking. Place zucchini, peppers, and onion wedges in a large bowl. Add cherry tomatoes.
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Drizzle with 3 tablespoons olive oil. Season generously with salt and pepper. Toss to coat evenly.
Tip: Don't skimp on the oil. It's what creates crispy, caramelized edges. -
Spread vegetables in a single layer on the sheet pan. They shouldn't be touching or overlapping—crowded vegetables steam instead of roast. Use two pans if needed.
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Tuck garlic cloves and herb sprigs among the vegetables.
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Roast for 25–30 minutes, flipping once halfway through, until vegetables are tender and edges are caramelized.
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While vegetables roast, make the herb oil: combine remaining 2 tablespoons olive oil with chopped parsley in a small bowl.
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Remove from oven. Squeeze the roasted garlic cloves out of their skins and scatter over vegetables. Drizzle with herb oil and lemon juice if using.
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Serve warm or at room temperature.
Storage & Meal Prep
Refrigerate in an airtight container for up to 4 days. The herb oil should be stored separately and drizzled on just before serving for the freshest flavor. Reheat vegetables in a hot oven rather than the microwave to maintain texture.
FAQ
What temperature is best for roasting Mediterranean vegetables?
A high temperature of 425F (220C) is ideal. It promotes caramelization on the outside while keeping the vegetables tender inside. Lower temperatures tend to steam the vegetables rather than roast them.
Can I make the herb oil ahead of time?
Yes, you can prepare the herb oil up to 2 days in advance. Store it in a sealed jar in the refrigerator and bring it to room temperature before drizzling over the roasted vegetables.
What other herbs work well in the herb oil?
Beyond parsley, try fresh basil, oregano, mint, or a combination. Dill works especially well if you are serving the vegetables alongside fish. Use tender herbs rather than woody ones for the oil.
Nutrition Facts
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Per Serving
The Story Behind This Dish
This is the vegetable side dish I make most often. It’s endlessly adaptable—use whatever vegetables are in season or in your fridge—and the technique is foolproof.
The keys to perfect roasted vegetables:
- Don’t crowd the pan. Vegetables need space to brown, not steam.
- Use enough oil. This creates crispy edges and carries flavor.
- High heat. 425°F or higher. Caramelization requires heat.
- Similar sizes. Cut everything roughly the same for even cooking.
The herb oil finish—just olive oil mixed with fresh herbs—elevates simple roasted vegetables to something you’d pay for at a restaurant. It adds freshness and richness in one drizzle.
These keep well and actually taste good cold or at room temperature. Perfect for meal prep.
Seasonal Variations
Summer: Zucchini, peppers, tomatoes, eggplant
Fall: Butternut squash, Brussels sprouts, fennel, red onion
Winter: Root vegetables (carrots, parsnips, turnips), cauliflower
Spring: Asparagus, artichoke hearts, new potatoes, spring onions
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