Roasted Vegetables

5 from 59 votes

Roasted Vegetables with tender centers and caramelized edges! Just toss on a sheet pan with a killer seasoning blend and bake at high heat for perfection.

Prep Time20

Cook Time40

Total Time1

Course: Dinner, Side Dish, Vegetarian

Cuisine: American, Vegan, Vegetarian

Keyword: roasted vegetables, roasted vegetables recipe

Servings: servings as a side

Author: Chelsea Lords

Cost: $7.54

Equipment

Large sheet pan 15 x 21-inch or 2 smaller (11 x 17-inch) sheet pans

Ingredients

1/4 cup olive oil
1-3/4 cups medium carrots peeled and cut to 1-1/2 inch chunks, 3 to 4 carrots
1/2 pound large Brussels sprouts 2 cups, halved, with outer leaves removed
1 pound baby red potatoes packed 3 cups, halved or quartered
1 large red onion 2 cups, halved and cut into thick 1-inch pieces
1 pound sweet potatoes packed 3 cups, peeled and cut to 1-1/2 inch thick slices
3/4 teaspoon dried oregano
3/4 teaspoon dried crushed rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper
Fresh herbs such as thyme or parsley, to garnish, optional
Parmesan

US - Metric

Instructions

Preheat oven to 400°F. Prepare an extra-large (15×21-inch) sheet pan or 2 smaller (11x17-inch) sheet pans (see note 1) and set aside.
(See note 2.) Peel carrots and cut on the diagonal into large chunks (thick carrots—cut 1-inch chunks; thinner—cut 1-1/2-inch chunks). Remove the outer leaves of the sprouts and halve them. Halve baby red potatoes (quarter especially large ones). Halve red onion and cut into thick, 1-inch pieces. Peel sweet potato(es) and cut into large, 1-1/2-inch chunks/slices.
Place all veggies on the prepared sheet pan and drizzle with the oil. Sprinkle on the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper). Toss well with your hands, evenly coating all the vegetables with the seasonings and oil. Then use your hands to space veggies out so they aren’t overlapping or crowded.
Place the tray on middle rack of the preheated oven and bake 35–40 minutes, flipping the veggies and spacing them out again 20 minutes through.
Remove from oven and taste, adding extra salt/pepper if needed. Optional: top with fresh herbs or use a fine grater to grate some Parmesan cheese on top. Enjoy immediately.

Video

Notes

Note 1: The more space the vegetables have, the better they roast. When vegetables overlap on a sheet pan, they steam instead of roast, which results in softer, soggier veggies. Also, if veggies don’t have enough space, roast time is quite a bit longer.

Note 2: When roasting a combination of different vegetables, they need to be cut to relatively similar-sized pieces so they’ll roast evenly. See post for step-by-step photos for how I cut each veggie.

Storage: Cool leftovers, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F to keep edges crisp.

For freezing, spread in a single layer, freeze, then store in a freezer bag for up to 3 months. Reheat from frozen for best texture.

Nutrition