Description
Crispy, colorful, and packed with flavor, these Sheet Pan Roasted Vegetables are the ultimate easy recipe for busy weeknights or healthy meal prep. This quick dinner idea combines tender roasted potatoes, sweet carrots, and caramelized onions with herbs and garlic for a simple yet satisfying dish. Perfect for healthy snack options, dinner ideas, and everyday food inspiration.
Ingredients
2 cups baby potatoes halved
2 cups carrots peeled and cut into sticks
1 cup Brussels sprouts trimmed and halved
1 large red onion cut into wedges
1 large yellow onion cut into wedges
4 tablespoons olive oil
3 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
1 tablespoon balsamic vinegar optional
1/4 cup Parmesan cheese optional
2 tablespoons fresh parsley chopped
Instructions
1. Preheat oven to 425°F (220°C)
2. Wash and dry all vegetables thoroughly
3. Cut vegetables into evenly sized pieces
4. Combine vegetables with olive oil, garlic, and seasonings
5. Toss until evenly coated
6. Spread on a sheet pan in a single layer
7. Roast for 25–35 minutes flipping halfway
8. Remove when golden and tender
9. Add balsamic vinegar and Parmesan if desired
10. Garnish with parsley and serve
Notes
Use high heat for better caramelization
Avoid overcrowding the pan
Cut vegetables evenly for consistent results
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg