Description
Oven Roasted Vegetables are your go-to solution for a quick dinner, healthy side, or vibrant dish to impress. This easy recipe transforms everyday vegetables like carrots, Brussels sprouts, and potatoes into crispy, golden, caramelized perfection. Whether you’re looking for dinner ideas, healthy snacks, or easy recipes for meal prep, this colorful dish is as flexible as it is flavorful. A fantastic addition to your rotation of food ideas and perfect for everything from casual weeknight meals to elegant holiday spreads.
Ingredients
2 cups baby potatoes, halved
1 cup Brussels sprouts, halved
1 cup carrots, peeled and sliced
1 cup parsnips, peeled and chopped
1 large red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F (220°C).
2. Wash and dry all the vegetables thoroughly. Cut them into uniform pieces for even roasting.
3. Place the vegetables in a large bowl, drizzle with olive oil, sprinkle with salt, pepper, rosemary, and thyme. Toss to coat evenly.
4. Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
5. Roast for 25–35 minutes, flipping halfway through, until golden and tender.
6. Remove from oven, garnish with extra herbs or balsamic drizzle if desired. Serve hot.
Notes
Make sure the vegetables are spread out on the baking sheet; crowding leads to steaming, not roasting.
Cut vegetables into similar sizes to ensure even cooking.
Add delicate vegetables like zucchini or tomatoes in the last 10 minutes of roasting to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg