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Oven Roasted Vegetables

Oven Roasted Vegetables

Delicious oven roasted vegetables that are perfectly crispy and full of flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 cups baby potatoes
  • 2 cups Brussels sprouts
  • 2 cups carrots
  • 1 large red onion
Seasoning
  • 3 tablespoons olive oil
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Large Bowl

Method
 

Preparation
  1. Wash and peel carrots, halve Brussels sprouts and baby potatoes, and cut onion into wedges.
  2. Toss all vegetables with olive oil, herbs, salt, and pepper in a large bowl until coated evenly.
Cooking
  1. Line a baking sheet with parchment paper and spread vegetables in a single layer.
  2. Roast in the oven at 425°F (220°C) for 25–30 minutes, flipping halfway through.
  3. Remove once veggies are tender with golden, crispy edges.
  4. Serve warm, optionally topped with more fresh herbs or balsamic glaze.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 10g

Notes

Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or outdoor entertaining sessions.

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