A No-Stress Weeknight Favorite
If you’ve ever tried roasting vegetables directly on a baking sheet, you know the drill—burnt edges, veggies stuck to the pan, and scrubbing afterward. The simple solution? Parchment paper. This kitchen staple makes roasted vegetables crispy, evenly browned, and practically effortless to clean up.
Whether you’re cooking for family, meal prepping, or whipping up a quick side, this parchment-lined method will become your go-to.
Ingredients
- 2 cups broccoli florets
- 2 cups carrots, sliced
- 1 red bell pepper, chopped
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
Step 1: Prep your oven.
Preheat oven to 425°F (220°C).
Step 2: Line the pan.
Place a sheet of parchment paper on a baking tray. This creates a nonstick surface that helps vegetables caramelize while making cleanup effortless.
Step 3: Toss & season.
In a large bowl, combine broccoli, carrots, and bell pepper with olive oil, garlic powder, salt, and pepper. Spread evenly on the parchment—don’t overcrowd the pan.
Step 4: Roast to perfection.
Bake for 25 minutes, flipping halfway through, until vegetables are tender with golden edges.
Step 5: Cool & serve.
Remove from oven and let the tray rest on a cooling rack for 5 minutes. Thanks to parchment, veggies slide right off—no scraping or soaking required.
Why Use Parchment Paper?
- Even cooking: Prevents hot spots and ensures golden caramelization.
- No sticking: Veggies lift off easily without tearing.
- Effortless cleanup: Just toss the sheet when you’re done.
Serving Ideas
- Pair with grilled chicken or salmon for a complete meal.
- Toss roasted veggies into quinoa or couscous bowls.
- Drizzle with balsamic glaze for a gourmet touch.
✨ Kitchen Pro Tip: Make double the batch and store leftovers in an airtight container for up to 3 days. Reheat on—you guessed it—parchment paper to keep them crisp.