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Roasted Vegetables

A colorful medley of garden-fresh produce transformed into a delightful, caramelized dish, perfect as a side or main.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/4 cup olive oil
  • 1-3/4 cups carrots (medium, peeled, cut into 1-1/2 inch chunks) Approximately 3 to 4 carrots
  • 1/2 pound large Brussels sprouts, halved About 2 cups after outer leaves removed
  • 1 pound baby red potatoes, halved or quartered Approximately 3 cups packed
  • 1 large red onion, halved and cut into thick pieces Around 2 cups
  • 1 pound sweet potatoes, peeled and sliced Around 3 cups packed
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper, to taste About 1 teaspoon salt and 1/4 teaspoon pepper works well.
  • Fresh herbs (such as thyme or parsley, for optional garnish)
  • Parmesan cheese (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Prepare an extra-large sheet pan (15×21 inches) or two smaller sheet pans (11×17 inches).
  2. Peel the carrots and cut them on a diagonal into large chunks. For thick carrots, cut them into 1-inch chunks; for thinner ones, opt for 1-1/2 inch chunks.
  3. Remove the outer leaves from the Brussels sprouts and halve them, ensuring they are ready for roasting.
  4. Halve the baby red potatoes, quartering any that are especially large.
  5. Cut the red onion into thick, 1-inch pieces after halving it.
  6. Peel the sweet potatoes and cut them into large 1-1/2 inch slices or chunks.
Cooking
  1. Place all of the prepared vegetables onto your sheet pan. Drizzle the olive oil generously over them, ensuring even coverage.
  2. Sprinkle the oregano, rosemary, thyme, and basil over the veggies. Add salt and pepper to taste.
  3. With clean hands, toss the vegetables until they are evenly coated with the oil and seasonings. Spread them out on the pan, ensuring they aren’t overlapping.
  4. Place the sheet pan on the middle rack of the preheated oven and bake for 35–40 minutes, flipping halfway through.
  5. Once the veggies are beautifully golden-brown and tender, remove them from the oven. Taste and adjust seasoning if needed.
  6. Garnish with fresh herbs or grated Parmesan cheese on top, if desired.

Notes

Ensure you cut all vegetables to a similar size for even roasting. Experiment with different herbs and spices.