When I’m at a loss of what to cook, I empty out my veggie drawer and make a big ol’ batch of roasted veggies. They’re easy, they’re healthy and they’re delish!

Roasted Vegetables

A quick sheet pan recipe that bring a healthy addition to your plate!
Prep Time5 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: sheet pan, vegetables
Servings: 4 people


  • whatever veggies you have! I go for broccoli, asparagus, bell peppers, cauliflower, zucchini, mushrooms, etc
  • 2 tbs olive oil
  • 1 tsp sea salt
  • 1/2 lemon juiced
  • 1 tsp black pepper
  • 1/4 tsp red pepper flakes


  • Preheat oven to 375
  • Wash and chop whatever veggies you're using (I cut broccoli and cauliflower into florets, asparagus into thirds, peppers into strips, zucchini into 1/2 slices, mushrooms in half, etc)
  • Toss veggies in olive oil and spread out on foil-lined sheet pan.
  • Sprinkle sea salt on top.
  • Roast in oven for 25-30 minutes.
  • Remove from oven and top with lemon juice, black pepper and red pepper flakes.

Be sure to tag me @jillianrosado in your roasted veggie pics this week so I can see! You can also find some of my meal plans HERE and all of my food posts HERE

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