Name: Oven Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups baby potatoes; 2 cups Brussels sprouts; 2 cups carrots; 1 large red onion; 3 tablespoons olive oil; 2 teaspoons fresh rosemary, chopped; 1 teaspoon fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon black pepper

This Oven Roasted Vegetables recipe is the ultimate celebration of cozy, wholesome flavor. With caramelized edges and vibrant color, every bite delivers the natural sweetness of root vegetables balanced with just the right amount of savory herbs. Whether you’re making a weeknight dinner or planning a holiday feast, this easy dish adds a beautiful, hearty side that never disappoints.

What makes this roasted veggie medley so irresistible is the balance of textures and colors: tender carrots, golden potatoes, crispy Brussels sprouts, and deeply sweet roasted red onions. All roasted to perfection with olive oil and fresh herbs. Simple to prepare, easy to love, and even easier to customize.

What Kind of Vegetables Should I Roast?

The beauty of this recipe lies in its flexibility. You can use a colorful variety of seasonal vegetables. Aim for a mix of textures and flavors: starchy, sweet, and slightly bitter. Go for firm veggies that can withstand the oven’s heat and develop golden, crispy edges without turning mushy. Carrots, potatoes, Brussels sprouts, and onions are ideal for this combination.

Ingredients for the Oven Roasted Vegetables

Carrots: Their natural sweetness intensifies in the oven, offering a tender bite and rich color.
Baby Potatoes: Small and creamy, they roast into golden bites with a crispy skin.
Brussels Sprouts: Slightly bitter when raw, they become nutty and tender when roasted.
Red Onions: Roasting brings out their natural sugars, adding a beautiful caramelized flavor.
Olive Oil: Helps the vegetables crisp up and carries the herb flavor beautifully.
Fresh Rosemary & Thyme: Aromatic herbs that pair perfectly with root vegetables.
Salt & Black Pepper: Essential for seasoning and enhancing the natural flavors.

How To Make the Oven Roasted Vegetables

Step 1: Prep the Veggies

Wash and peel your carrots. Halve the Brussels sprouts and baby potatoes. Slice the red onions into wedges. Try to keep everything relatively uniform in size for even cooking.

Step 2: Season & Toss

In a large bowl, toss all the vegetables with olive oil, fresh rosemary and thyme, salt, and pepper. Make sure everything is well coated.

Step 3: Spread on a Sheet Pan

Line a baking sheet with parchment paper or foil for easy cleanup. Spread the vegetables in a single layer, giving them space so they roast instead of steam.

Step 4: Roast to Perfection

Bake at 425°F (220°C) for about 25-30 minutes, stirring halfway through. Roast until the vegetables are tender and the edges are golden and slightly crispy.

Step 5: Serve Warm

Once they’re done, serve immediately with a sprinkle of fresh herbs or a drizzle of balsamic glaze if you want an extra flavor pop.

How to Serve and Store Roasted Vegetables

Serve these roasted vegetables straight from the oven for the best texture. They pair wonderfully with meats, pastas, or grain bowls. For storing, keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer to bring back the crispiness, or enjoy them cold in a salad.

What to Serve With Oven Roasted Vegetables?

Herb-Crusted Chicken

Pair this with juicy herb chicken for a wholesome dinner packed with flavor.

Crispy Chicken Fried Chicken

A classic Southern comfort food that turns this side dish into a complete meal.

Creamy Parmesan Italian Sausage Soup

A rich, creamy soup that balances well with the earthy roast veggies.

Roasted Rosemary Sweet Potatoes

Double down on the roast game with this sweet-savory combo.

Crockpot Ham and Potato Soup

A hearty soup that welcomes a vibrant veggie side like this.

Want More Side Dish Ideas?

If you’re all about adding vibrant, comforting sides to your meals, check out these must-tries:

Roasted Rosemary Sweet Potatoes for an herby, caramelized twist.
Easy Marinated Mushrooms that are perfect chilled or warmed.
Crispy Fried Zucchini for a crunchy side that complements roasted textures.
California Spaghetti Salad for something refreshing next to hearty vegetables.
Grape Salad if you love sweet-savory contrasts.

Save This Pin For Later

Pin this cozy veggie platter to your favorite Pinterest board so it’s easy to pull up anytime you need a go-to side dish.

Tried it with parsnips or butternut squash? Maybe a sprinkle of feta or a maple glaze? I’d love to hear how you personalized it—drop your twist in the comments!

Need more inspiration? Explore my daily kitchen creations on Savor Queen’s Pinterest. There’s a new favorite waiting for you every day.

Oven Roasted Vegetables

Author: Julia Walton
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

Crispy, caramelized, and bursting with color—these Oven Roasted Vegetables are your ultimate go-to for a cozy, wholesome side dish. With tender carrots, baby potatoes, Brussels sprouts, and sweet red onions tossed in olive oil and herbs, this recipe transforms everyday ingredients into pure magic. It’s perfect for any meal—whether you’re looking for a healthy snack, easy dinner idea, or vibrant food to impress guests. Ideal for anyone searching for simple veggie recipes, quick oven-roasted meals, or delicious dinner ideas with vegetables.