Sheet Pan Roasted Garlic and Herb Veggies

Sheet pan recipes like this one are great because they require minimal effort to make. Just cut up some veggies and protein, stick it in the oven, and you have a delicious simple meal that will last you throughout the week. Also, you can easily customize your creation with your favorite veggies. If you don’t like bell peppers, substitute cabbage. Don't like broccoli? You can easily exchange it for green beans. The possibilities are endless!

Serves 6


  • 2 cups broccoli florets

  • 1 large zucchini cut 1 into inch pieces

  • 1 medium onion cut into 1 inch pieces

  • 1 bell pepper any color, cut into 1 inch pieces

  • 1 cup grape tomatoes cut into 1 inch pieces

  For the Garlic & Herb marinade:

  • 1/4 cup olive oil

  • 2 tsp of garlic powder

  • 2 tablespoons lightly dried parsley or chive or basil

  • 2 tablespoons lightly dried cilantro (optional)

  • 1 teaspoon chili pepper flakes

  • Salt and freshly ground black pepper

  • 1 teaspoon ginger (optional)

  • juice of 1/2 lime (optional)

   Optional: Add protein: 1 block firm tofu or  1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces


  1. Preheat oven to 450F.

  2. In a medium bowl, whisk the garlic, herbs, salt and pepper and lime juice.

  3. Place the chicken/tofu and veggies on a sheet pan and drizzle with the garlic and herb mixture. Combine with hands until all the chicken and veggies are coated.

  4. Bake for 20-22 minutes or until the chicken and veggies are cooked through.

  5. Serve immediately with rice or quinoa or cool to room temperature

    Recipe Inspired By:

Christina Allen