Description
Bring color, comfort, and big roasted flavor to the table with these Sheet Pan Roasted Vegetables. This easy recipe is perfect for dinner ideas, healthy side dishes, meal prep food ideas, vegetarian meals, holiday sides, and quick weeknight cooking, with tender potatoes, sweet carrots, caramelized onions, Brussels sprouts, garlic, olive oil, and fresh herbs roasted together on one simple pan.
Ingredients
1 1/2 pounds baby potatoes, halved or quartered
4 large carrots, cut into thick sticks or chunks
1 pound Brussels sprouts, trimmed and halved
2 medium red onions, cut into wedges
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika, optional
2 tablespoons fresh parsley, chopped, for garnish
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper, or lightly grease the pan.
2. Cut the potatoes, carrots, Brussels sprouts, and red onions into similar-sized pieces so they roast evenly.
3. Add the vegetables to the sheet pan with garlic, olive oil, rosemary, thyme, salt, black pepper, and smoked paprika.
4. Toss until every piece is lightly coated with oil and seasoning.
5. Spread the vegetables into a single layer, placing Brussels sprouts cut-side down when possible.
6. Roast for 25 to 35 minutes, flipping once halfway through, until the potatoes are tender and the vegetables have browned edges.
7. Sprinkle with fresh parsley and serve warm.
Notes
Cut firm vegetables into similar sizes so everything cooks evenly and browns at the same time.
Do not overcrowd the sheet pan. Use two pans if needed so the vegetables roast instead of steam.
For extra brightness, add a squeeze of fresh lemon juice or a light drizzle of balsamic glaze just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 7g
- Sodium: 430mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: sheet pan roasted vegetables, roasted vegetables, easy side dish, healthy side dish, dinner ideas, food ideas, vegetarian recipe, meal prep vegetables