Restaurant-Style Sheet Pan Roasted Vegetables

🔥 Perfect Caramelization with High-Heat Roasting Techniques

Why It’s Special

Achieve restaurant-quality roasted vegetables with deep caramelization by using high heat, proper spacing, and optimal rack placement. No more soggy veggies—just crispy, flavorful perfection!

🛒 Ingredients

• 1 lb baby potatoes, halved
• 2 carrots, sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt & pepper to taste

👨‍🍳 Instructions

1️⃣ Preheat for the Best Sear

• Set your oven to 425°F and place a baking sheet inside while it heats.
• Preheating the sheet pan creates an instant sizzle, helping vegetables crisp up on contact.

2️⃣ Avoid Soggy Veggies

• In a large bowl, toss vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper.
• Do not overcrowd the pan—spread veggies in a single layer to allow for even roasting.
• If needed, use two baking sheets to prevent steaming.

3️⃣ Roast with Proper Rack Placement

• Carefully spread the seasoned veggies onto the preheated baking sheet.
• Place the tray on the top oven rack for the best caramelization.
• Roast for 25 minutes, flipping the vegetables halfway through for even browning.

🔥 Pro Tip: Add zucchini and bell peppers in the last 10 minutes of roasting to prevent overcooking and retain texture.

🥗 Serving Suggestions

• Pair with a garlic yogurt sauce or drizzle with balsamic glaze for extra depth of flavor.
• Toss roasted veggies into grain bowls, pasta, or wraps for a quick, healthy meal.

📌 Try This Variation: Want extra crispiness? Sprinkle with grated Parmesan and return to the oven for 5 extra minutes before serving!