Crispy, caramelized roasted veggies are one of my favorite easy, hearty meals. This oven roasted vegetables and potatoes recipe delivers a sheet pan of deliciousness in just 40 minutes! Roasting is the perfect way to cook up a medley of vegetables and bring out their natural sweetness.
For this recipe, I use a combination of potatoes, carrots, bell peppers, broccoli, onions, and garlic seasoned with olive oil, rosemary, thyme, salt, and pepper. The high heat of the oven transforms the vegetables into perfectly tender, vibrantly colored sides and mains.
Roasting veggie recipes like this are so simple too. Just chop, toss the veggies with oil and spices, and pop them in the oven until crisp-tender. They pair well with just about any protein and make fantastic vegetarian dishes. Even better, this oven roasted vegetable and potato medley is gluten-free and vegan!
If you’re looking for an easy way to cook delicious vegetables for a crowd, this oven roasted veggie recipe is sure to be a hit. The caramelized flavors and colors are irresistible. Get ready to enjoy a simple yet tasty sheet pan dinner with this foolproof method for roasted vegetables.
Ingredients for Oven Roasted Vegetables and Potatoes
When it comes to making oven roasted vegetables and potatoes, the ingredients you choose are key to creating a delicious and healthy dish. Here are some ingredients that I recommend using:
Vegetables
- Potatoes: Russet, red, or Yukon gold potatoes work well for roasting. Cut them into bite-sized pieces.
- Carrots: Choose fresh, firm carrots. Peel and cut them into bite-sized pieces.
- Broccoli: Cut broccoli florets into bite-sized pieces.
- Zucchini: Cut zucchini into bite-sized pieces.
- Bell peppers: Use red, green, or yellow bell peppers. Cut them into bite-sized pieces.
- Onions: Use yellow or red onions. Cut them into bite-sized pieces.
Herbs and Spices
- Garlic: Use fresh garlic cloves and mince them finely.
- Rosemary: Fresh rosemary sprigs add a wonderful aroma and flavor to roasted vegetables.
- Thyme: Fresh thyme leaves add a subtle flavor to roasted vegetables.
- Salt and pepper: Use kosher salt and freshly ground black pepper to season the vegetables.
Oils
- Olive oil: Use extra-virgin olive oil for the best flavor and health benefits.
- Avocado oil: Avocado oil has a high smoke point, making it ideal for roasting at high temperatures.
By using these ingredients, you can create a flavorful and healthy dish that is perfect for any meal.
Preparation Steps
Preparing oven roasted vegetables and potatoes is a simple process that requires just a few steps. Here are the steps I follow to make sure my roasted vegetables and potatoes turn out delicious every time.
Prepping the Vegetables
First, I wash and dry my vegetables thoroughly. Then, I chop them into bite-sized pieces. I prefer using a mix of vegetables such as carrots, bell peppers, onions, and broccoli, but you can use any vegetables of your choice.
Next, I toss the vegetables in a bowl with some olive oil, salt, pepper, and any other seasonings I want to use. I make sure that all the vegetables are coated evenly with the oil and seasonings.
Prepping the Potatoes
For the potatoes, I peel them and cut them into small cubes. I rinse them under cold water to remove any excess starch, then pat them dry with a paper towel.
In a separate bowl, I mix together some olive oil, salt, pepper, and any other seasonings I want to use. Then, I add the potatoes to the bowl and toss them until they are evenly coated.
Once the vegetables and potatoes are prepped and seasoned, I spread them out on a baking sheet in a single layer. I make sure to leave some space between the vegetables and potatoes so that they roast evenly.
That’s it! Once the vegetables and potatoes are on the baking sheet, I pop them in the oven and let them roast until they are tender and golden brown.
Cooking Method
When it comes to cooking oven roasted vegetables and potatoes, there are a few key steps to follow to ensure they turn out perfectly. In this section, I will cover the roasting process for both the vegetables and potatoes separately.
Roasting the Vegetables
To start, preheat your oven to 450°F. While the oven is heating up, prepare your vegetables by washing and cutting them into bite-sized pieces. You can use a variety of vegetables for this recipe, such as broccoli, carrots, bell peppers, and onions.
Once your vegetables are prepped, toss them in a large bowl with olive oil, salt, and pepper. You can also add other seasonings or herbs to taste, such as garlic powder, rosemary, or thyme.
Next, spread the vegetables out evenly on a baking sheet lined with parchment paper. Make sure there is enough space between each piece of vegetable to allow them to roast evenly.
Place the baking sheet in the preheated oven and roast for 15-20 minutes, stirring once halfway through cooking time. The vegetables should be tender and lightly browned when done.
Roasting the Potatoes
To roast the potatoes, preheat your oven to 375°F. Wash and dice the potatoes into small, bite-sized pieces.
In a large bowl, toss the potatoes with olive oil, salt, and pepper. You can also add other seasonings or herbs to taste, such as garlic powder, paprika, or thyme.
Spread the potatoes out evenly on a baking sheet lined with parchment paper. Make sure there is enough space between each piece of potato to allow them to roast evenly.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring once halfway through cooking time. The potatoes should be crispy and golden brown when done.
By following these simple steps, you can create a delicious and healthy side dish that is perfect for any meal. Enjoy!
Serving Suggestions
When it comes to serving oven roasted vegetables and potatoes, the possibilities are endless. Here are some of my favorite serving suggestions:
- As a Side Dish: This is the most common way to serve roasted vegetables and potatoes. They make a great side dish for any protein, such as chicken, fish, or steak. You can also serve them with a salad or soup for a lighter meal.
- In a Wrap or Sandwich: Roasted vegetables and potatoes can add flavor and texture to any wrap or sandwich. Simply add them to your favorite bread or wrap with some hummus or avocado spread, and you have a delicious and healthy meal.
- With Pasta or Rice: Roasted vegetables and potatoes can also be served with pasta or rice. You can mix them with your favorite pasta sauce or add some cheese for a creamier texture.
- As a Snack: Roasted vegetables and potatoes can be a healthy and tasty snack. You can sprinkle them with some herbs or spices and enjoy them on their own or with a dip.
- In a Salad: Roasted vegetables and potatoes can be a great addition to any salad. You can mix them with some greens, nuts, and dressing, and you have a delicious and nutritious salad.
No matter how you choose to serve them, oven roasted vegetables and potatoes are a great way to add flavor and nutrition to your meals.
Oven Roasted Vegetables and Potatoes Recipe
Description
Looking for a delicious and healthy veggie side? Try my easy oven roasted vegetables and potatoes recipe! With a medley of fresh veggies and herbs, it’s a flavorful gluten-free dish the whole family will love. The instructions are simple to follow for crispy, caramelized roasted veggies in just 40 minutes. Get the step-by-step guide now!
Ingredients
Instructions
- Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper.
- Wash and dry vegetables thoroughly. Chop into bite-sized pieces. You can use a mix such as carrots, bell peppers, onions, broccoli or any vegetables of your choice.
- In a large bowl, toss chopped vegetables with olive oil, salt, pepper and any other desired seasonings until coated evenly.
- Peel potatoes and cut into small cubes. Rinse under cold water and pat dry.
- In a separate bowl, toss potatoes with olive oil, salt, pepper and any other desired seasonings until evenly coated.
- Spread vegetables and potatoes in a single layer on the prepared baking sheet, leaving space between pieces.
- Roast vegetables for 15-20 minutes, stirring halfway through, until tender and lightly browned.
- Roast potatoes for 30-35 minutes, stirring halfway through, until crispy and golden brown.
- Remove from oven and season with more salt and pepper if desired. Serve vegetables and potatoes warm.
Frequently Asked Questions
Here are some common FAQs about Oven Roasted Vegetables and Potatoes:
How do I season oven roasted vegetables?
There are many ways to season oven roasted vegetables. You can use a variety of herbs and spices, such as thyme, rosemary, oregano, paprika, and garlic powder. You can also add a drizzle of olive oil or balsamic vinegar for extra flavor. Experiment with different seasonings to find your favorite combination.
What are some Mediterranean-style roasted vegetable recipes?
Mediterranean-style roasted vegetables often include ingredients like eggplant, zucchini, bell peppers, tomatoes, and onions. You can season them with herbs like oregano, thyme, and rosemary, and add a drizzle of olive oil and lemon juice for extra flavor.
What are some potato and vegetable recipes that can be roasted in the oven?
There are many potato and vegetable recipes that can be roasted in the oven. You can try roasted sweet potatoes, carrots, Brussels sprouts, or cauliflower. You can also add potatoes to your roasted vegetable mix for a hearty side dish.
How do I make oven roasted potatoes and vegetables with rosemary?
To make oven roasted potatoes and vegetables with rosemary, preheat your oven to 425°F. Cut your potatoes and vegetables into bite-sized pieces, and toss them with olive oil, salt, pepper, and fresh rosemary. Spread them out in a single layer on a baking sheet, and roast for 25-30 minutes, stirring occasionally, until they are golden brown and tender.
How can I make oven roasted potatoes and vegetables with balsamic vinegar?
To make oven roasted potatoes and vegetables with balsamic vinegar, preheat your oven to 425°F. Cut your potatoes and vegetables into bite-sized pieces, and toss them with olive oil, salt, pepper, and balsamic vinegar. Spread them out in a single layer on a baking sheet, and roast for 25-30 minutes, stirring occasionally, until they are golden brown and tender.
What are the best dried herbs to use for roasted vegetables?
The best dried herbs to use for roasted vegetables are thyme, rosemary, oregano, and basil. These herbs add a lot of flavor to your vegetables and pair well with a variety of different vegetables. You can also experiment with other herbs and spices, like paprika, garlic powder, and cumin, to find your favorite flavor combinations.
