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.
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
Instructions
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.
3. Line a baking sheet with parchment paper and spread vegetables in a single layer.
4. Roast in the oven at 425°F (220°C) for 25–30 minutes, flipping halfway through.
5. Remove once veggies are tender with golden, crispy edges.
6. Serve warm, optionally topped with more fresh herbs or balsamic glaze.
Notes
For extra crispiness, avoid overcrowding the pan—use two trays if needed.
Add a drizzle of maple syrup or balsamic glaze before roasting for extra flavor depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: oven roasted vegetables, easy dinner, healthy side, vegetable recipes, quick oven meals