Easy roasted vegetables
This simple recipe of deliciously seasoned and roasted vegetables is a real treat!
0h 15m prep
0h 55m total
easy difficulty
13 ingredients
Vegetables
- Extra virgin olive oil
- ¼ cup (maybe a bit more)
- Carrot
- 3 medium (1 — 1 ½ inch chunks)
- Brussels sprout
- ½ lb (1 — 1 ½ cups, halved)
- Baby red potatoes
- 1 lb (4 ½ cups, halved or quartered)
- Red onion
- 1 (large, halved, 1-inch pieces)
- Sweet potato
- 1 lb (1 ¼ cup, peeled and cut into 1 ½-inch slices)
- Dried oregano
- ¾ tbsp
- Dried rosemary
- ¾ tbsp (crushed)
- Dried thyme
- 1 tsp
- Basil
- 1 tsp
- Black ground pepper
- to taste (freshly cracked)
- Sea salt
- to taste (freshly cracked)
Garnish
- Fresh parsley
- optional
Useful tools
Method
1
Preheat oven to 400 °F or 200 °C. Grab a large (11×17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1-inch chunks if they are thinner do 1-1/2 inch chunks), remove the outer leaves of the Brussels 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.
2
Place all the prepared vegetables in one even layer (do NOT overlap or you’ll steam the veggies instead of roasting them) on the prepared baking sheet(s) and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
3
Place on middle rack in the oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
4
Remove from the oven and enjoy immediately.
