Description
Simple Roasted Vegetables is an easy and delicious side dish made with baby potatoes, carrots, and bell peppers tossed in olive oil and fresh rosemary. This oven-roasted vegetable recipe is naturally vegan, gluten-free, and perfect for weeknight dinners or holiday gatherings. A healthy, colorful, and crispy side you’ll love.
Ingredients
1.5 lbs baby potatoes
3 medium carrots
1 large red bell pepper
3 tablespoons olive oil
2 teaspoons fresh rosemary (plus extra for garnish)
3 garlic cloves, minced
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Preheat the oven to 425°F (220°C).
2. Halve the baby potatoes and cut the carrots and red bell pepper into bite-sized chunks.
3. In a large mixing bowl, toss all vegetables with olive oil, minced garlic, rosemary, salt, and pepper.
4. Spread the vegetables evenly on a baking sheet without overcrowding.
5. Roast for 20 minutes, then toss or flip using tongs for even browning.
6. Continue roasting for another 15–20 minutes or until golden and crispy.
7. Garnish with more rosemary or fresh thyme and serve hot.
Notes
For crispier results, don’t crowd the pan—spread the vegetables out evenly.
Feel free to substitute vegetables like zucchini, onions, or sweet potatoes.
Reheat leftovers in the oven to maintain texture, not in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg