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SPRING VEGETABLE SHEET PAN DINNER (EASY 30-MINUTE ROASTED VEGGIE MEAL)

Sana Umer
This Spring Vegetable Sheet Pan Dinner is a colorful, healthy, and easy roasted veggie meal made with fresh seasonal vegetables, herbs, and olive oil. A simple 30-minute one-pan dinner perfect for busy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 260 kcal

Equipment

  • Large sheet pan
  • Mixing Bowl
  • Oven
  • Spatula

Ingredients
  

Vegetables:

  • 1 bunch asparagus trimmed
  • 1 lb baby potatoes halved
  • 3 carrots sliced
  • 2 zucchini sliced
  • 1 red bell pepper chopped
  • 1 red onion sliced

Seasoning:

  • 3 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Optional Add-Ons:

  • ½ cup feta cheese crumbled
  • 1 tablespoon fresh lemon juice

Instructions
 

Prep Veggies:

  • Preheat oven to 425°F (220°C). Chop all vegetables into even-sized pieces.

Season:

  • In a large bowl, toss vegetables with olive oil, garlic powder, Italian seasoning, salt, and black pepper until evenly coated.

Roast:

  • Spread vegetables evenly on a sheet pan in a single layer. Roast for 20–25 minutes, flipping halfway through.

Finish & Serve:

  • Remove from oven and drizzle with lemon juice. Top with feta cheese if desired and serve warm.

Notes

  • Cut potatoes smaller for faster cooking.
  • Swap veggies based on season.
  • Add chickpeas or chicken for extra protein.
Keyword 30 minute vegetable recipe, easy sheet pan dinner, healthy sheet pan meal, roasted vegetable dinner, sheet pan vegetables, spring vegetable sheet pan dinner