Description
This Oven Roasted Vegetables recipe is a flavorful, easy-to-make side dish featuring a colorful medley of carrots, potatoes, Brussels sprouts, and onions tossed in olive oil and herbs. Perfect for meal prep, holiday spreads, or weeknight dinners, it’s a healthy, customizable, and crowd-pleasing favorite.
Ingredients
2 large carrots
1 cup Brussels sprouts
1 medium red onion
2 medium potatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 tablespoon fresh rosemary or thyme (optional)
Instructions
1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
2. Chop the vegetables into similar-sized pieces: halve Brussels sprouts, cube the potatoes, and slice carrots and onions.
3. Add all vegetables to a large mixing bowl. Drizzle with olive oil, sprinkle salt, pepper, and garlic powder. Toss well to coat evenly.
4. Spread the vegetables out in a single layer on the baking sheet, leaving space between pieces for crisping.
5. Roast in the preheated oven for 25–30 minutes, flipping halfway through, until vegetables are golden and tender.
6. Sprinkle with fresh herbs and serve warm or at room temperature.
Notes
For best crispiness, avoid crowding the pan and use two sheets if needed.
Roasting at 400°F enhances caramelization; don’t go lower.
Add more delicate veggies like zucchini in the last 10 minutes of baking to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg