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Roasted Vegetables

Robustly seasoned Roasted Vegetables that are baked to perfection -- succulently tender with beautifully caramelized exteriors. The secret? Toss root vegetables on an extra-large sheet pan with our show-stopping seasoning blend and bake at high heat. These veggies make the ultimate side dish to a meat-heavy dinner and they're a great way to add color (and nutrition!) to your dinner spread. If you aren't so sure about veggies, you've got to try this recipe!
Course Dinner, Side Dish, Vegetarian
Cuisine American, Vegan, Vegetarian
Keyword roasted vegetables, roasted vegetables recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 servings as a side
Calories 231kcal
Author Chelsea
Cost $7.54


  • 1/4 cup extra-virgin olive oil
  • 1-3/4 cups medium carrots, peeled and cut to 1-1/2 inch chunks (3-4 carrots)
  • 1/2 pound (2 cups) large Brussels sprouts, halved, with outer leaves removed
  • 1 pound (packed 3 cups) baby red potatoes, halved or quartered
  • 1 large (2 cups) red onion, halved and cut into thick 1-inch pieces
  • 1 pound (packed 3 cups) sweet potatoes, peeled and cut to 1 1/2-inch thick slices
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Fine sea salt and pepper
  • Optional: fresh herbs (such as thyme or parsley) to garnish with, Parmesan cheese


  • PREP: Preheat oven to 400 degrees F. Prepare an extra-large (15×21 inch sheet pan) or 2 smaller (11x17-inch) sheet pans (See Note 1) and set aside.
  • PREP VEGGIES: (See Note 2.) Peel the carrots and cut on the diagonal into large chunks (thick carrots--cut 1-inch chunks; thinner--cut 1-1/2-inch chunks), remove the outer leaves of the sprouts and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato(s) and cut into large 1-1/2-inch chunks/slices.
  • ASSEMBLE: Place all the vegetables on the prepared baking sheet(s) and drizzle with the oil. Sprinkle on the oregano, rosemary, thyme, and basil. Add salt & pepper to taste (I add add 1 tsp salt & 1/4 tsp pepper). Toss well with your hands, evenly coating all the vegetables with the seasonings and oil. Then use your hands to space veggies out so they aren't overlapping or too crowded.
  • BAKE: Place the tray on middle rack of the fully preheated oven and bake for 35 to 40 minutes, flipping the veggies and spacing them out again 20 minutes into baking time.
  • ENJOY: Remove from the oven and taste, adding extra salt/pepper if needed. Optional: top with fresh herbs or use a microplane to finely grate some Parmesan cheese on top. Enjoy immediately. 



Note 1: Veggies need SPACE! The more space the vegetables have (and the less-crowded they are), the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, soggier veggies. Additionally, if the veggies don't have enough space, roast time is quite a bit longer than recipe indicates.
Note 2: Uniform sizes. When roasting a combination of different vegetables, they need to be cut to relatively similar-sized pieces so they'll roast evenly. See post for step-by-step photos for how I cut each veggie.


Serving: 1serving | Calories: 231kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 91mg | Potassium: 874mg | Fiber: 6g | Sugar: 7g | Vitamin A: 17264IU | Vitamin C: 43mg | Calcium: 69mg | Iron: 2mg