Simple Roasted Vegetables

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Nothing beats the comfort of a warm skillet filled with caramelized, herb-kissed vegetables straight from the oven. This Simple Roasted Vegetables dish brings together golden baby potatoes, sweet carrots, and colorful bell peppers roasted to perfection in olive oil and herbs. It’s a rustic side dish that smells like Sunday dinner and tastes even better.

The natural sweetness of the vegetables intensifies as they roast, creating irresistible crispy edges and a melt-in-your-mouth interior. This is the kind of side that quietly steals the spotlight on any table, whether it’s a weeknight dinner or a festive gathering.

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Why You’ll Love This Simple Roasted Vegetables

• It’s incredibly easy to make with minimal prep.
• A versatile side dish that pairs with almost anything.
• Naturally vegan and gluten-free.
• A great way to use up any leftover veggies.
• Crispy, golden, and flavorful in every bite.

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Preparation Phase & Tools to Use

Roasting vegetables is a technique worth mastering because it’s nearly foolproof. Here are the tools and why they matter:

• Baking Sheet or Roasting Pan: A large surface area allows the veggies to roast instead of steam.
• Sharp Knife & Cutting Board: Even cuts ensure all vegetables cook at the same pace.
• Mixing Bowl: To coat vegetables evenly with oil and seasonings.
• Tongs or Spatula: For tossing halfway through roasting to ensure even caramelization.

Using these tools ensures your roasted vegetables come out crispy, evenly browned, and full of flavor.

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Ingredients for the Simple Roasted Vegetables

• Baby Potatoes: Their small size and creamy texture make them ideal for roasting.
• Carrots: Add sweetness and color while roasting up beautifully.
• Red Bell Pepper: Brings a pop of color and a subtle tang.
• Olive Oil: Helps with crisping and enhances the flavor.
• Fresh Rosemary: Adds a fragrant, earthy note that elevates the whole dish.
• Garlic: Roasts to a mellow, sweet bite that infuses the entire pan.
• Salt & Black Pepper: Essential for seasoning and balance.

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How To Make the Simple Roasted Vegetables

Step 1: Prep the Oven

Preheat your oven to 425°F (220°C). This high temperature is key for those golden, crispy edges.

Step 2: Chop and Toss

Halve the baby potatoes and chop carrots and bell pepper into bite-sized pieces. In a large mixing bowl, toss everything with olive oil, salt, pepper, chopped garlic, and rosemary sprigs until well coated.

Step 3: Spread and Roast

Spread the coated vegetables onto a baking sheet in a single layer. Make sure they’re not crowded—give them space to crisp.

Step 4: Flip for Even Roasting

After 20 minutes, toss or flip the vegetables gently using tongs. Roast for another 15-20 minutes or until golden brown and tender.

Step 5: Serve Warm

Garnish with more fresh rosemary or thyme if desired. Serve hot out of the oven for maximum crispness.

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How to Serve & Store Simple Roasted Vegetables

Serving: These roasted vegetables are best served hot right out of the oven. They pair wonderfully with grilled chicken, steak, or even as a bed for fried eggs. You can also mix them into quinoa or pasta bowls for a more filling meal.

Storing: Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. To reheat, pop them in a 375°F oven for 10 minutes to bring back that crispy texture. Avoid microwaving, as it can make them soggy.

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Frequently Asked Questions

Can I use other vegetables?

Absolutely! Zucchini, cauliflower, broccoli, sweet potatoes, and red onions all roast beautifully. Just keep in mind cooking times may vary slightly.

Why aren’t my vegetables crispy?

Overcrowding the pan causes steaming instead of roasting. Make sure they’re in a single layer with space between.

Can I make this ahead of time?

You can chop the vegetables and store them in the fridge for up to a day ahead. Roast just before serving for the best results.

Do I have to peel the potatoes?

Nope! Baby potatoes have thin, tender skins that add extra texture when roasted.

What herbs work best besides rosemary?

Thyme, oregano, or even a sprinkle of Italian seasoning works well.

Can I freeze roasted vegetables?

While it’s possible, the texture will soften upon thawing. For best flavor and texture, enjoy them fresh or from the fridge.

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Want More Vegetable Side Dish Ideas?

If you love these simple roasted vegetables, you’ll definitely want to explore these other delicious side dishes:

• Roasted Parmesan Green Beans for a cheesy and crispy green side.
• Simple and Quick German Potato Salad when you want something tangy and satisfying.
• Easy Baked Potato Chicken and Broccoli Casserole to turn your veggie game into a full meal.
• Lemon Butter Salmon with Roasted Potatoes & Broccoli for a hearty oven-baked combo.
• Simple Cheesy Potatoes if you’re craving creamy and comforting.

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Save This Pin For Later

📌 Save this recipe to your Pinterest side dish board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add zucchini or red onions? Did you use thyme instead of rosemary?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other roast smarter.

👉 You can find more of my daily recipes on Pinterest here: Kitchen By Kate on Pinterest

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