Easy Oven Roasted Vegetables (Crispy & Healthy Side Dish)
Fast answer: Roasted Vegetables make a quick side out of plain old root vegetables in the time it takes to caramelize and garlic them up. Roast all the ingredients on one sheet pan, and finish them with fresh herbs for added flavor.
This sheet-pan side is easy and comforting and goes with just about anything. The veggies are tender in the middle with crisp golden edges, and the herbs give the whole thing a fresh taste.
It’s also an easy way to clean out the fridge: Use similar vegetables that you have, keep the seasoning and voilà!
Table of contents
Why You’ll Love This Recipe
- One pan, easy cleanup
- Golden edges + tender centers
- Basic pantry seasoning + fresh herbs
- Hearty and does well in a lunch box / Tupperware!
- Great alongside chicken, fish, steak or vegetarian entrees
Ingredients
Candy base
- Vegetables
- 400 g potatoes (about 14 oz)
- 2 carrots
- 1 large parsnip
- 1 red onion
- 5 garlic cloves
- Seasoning + herbs
- 1 tsp salt
- 1/4 tsp black pepper
- Thyme dried (see note for amount)
- Fresh basil
- Parsley
Finish
- Oil
- 4 tbsp olive oil (60 mL)
Ingredient Notes & Substitutions
Potatoes: Baby potatoes or Yukon Gold are perfect for this. If using larger potatoes, halve or quarter them so they roast evenly.
Parsnip: If you can’t find parsnips, substitute sweet potato, turnips or extra carrots.
Red onion: Yellow is cool also. It’s better to add the onion later so it doesn’t dry out too much.
Dried thyme: Italian seasoning or dried rosemary both are fine (use less if you think the rosemary might be very strong).
Fresh basil + parsley: Work with what you’ve got (cilantro, dill or chives are great here, too).
Olive oil: Avocado oil makes a good neutral but somewhat more expensive substitute for higher-heat roasting.
How to Make Roasted Vegetables
- Preheat the oven to 425 degreesF (220 degreesC). Line a rimmed sheet pan with parchment paper and set aside.
- Prepare the vegetables: Chunk potatoes, slice carrots thick and chop parsnip into chunks the size of the potatoes. Peel and crush the cloves of garlic Waterbubble. Cut red onion into wedges.
- Season the vegetables: In a large bowl, mix potatoes, carrots, parsnip and garlic with olive oil, salt, black pepper and dried thyme until evenly coated.
- Roast (first round): Place the prepared sheet pan in the oven and roast the vegetables until browned in spots but still tender, 15 to 20 minutes. Roast for about 20 minutes.
- Add onion + toss: add the red onion wedges, toss ALL ingredients on pan + flatten back out into an even layer.
- Roast a second time: Roast for 15 to 20 minutes more, until the potatoes are tender and browned around the edges.
- End with herbs: garnish with chopped parsley and fresh basil just before serving.
Expert Tips
- Cut everything the same size so that it finishes cooking at the same time.
- Don’t not overcrowd the pan: veggies want some room to brown, rather than steam.
- Toss in onion toward the end, because it will taste sweet and remain supple, not parched.
- You may need to drop your oven temperature to 400°F (205°C) and roast a few minutes more, depending on how hot your oven runs.
- For additional browning, broil for 1-2 minutes at the end (watch very close).
- Taste at the end and season with a final pinch of salt if needed.
- Fresh herbs are added after roasting so they remain bright.
- If the veggies appear dry halfway through roasting, drizzle with 1–2 tsp oil and stir.
Storage & Freezing
- Fridge: In an airtight container and for 4 days.
- Reheat: Reheat in a 400°F (205°C) oven or air fryer until hot and crisped. Works in the microwave, but edges get soft.
- Freezing: Cool roasted veggies and store in a freezer-safe container, freeze for up to 2 months.
- Thawing: Thaw in the refrigerator overnight and reheat in oven to restore texture.
Variations
- Add bell peppers last 15 minutes.
- Toss in smoked paprika for a more complex flavor.
- If you like, add cherry tomatoes during the last 10 minutes for a juicy finish.
- And to keep things nice and bright, let’s finish with some lemon zest + a squeeze of its juice.
- Sprinkle with Parmesan just after roasting for a savory twist.
Roasted Vegetables
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
- Prep vegetables: cut potatoes into chunks, slice carrots thick, and cut parsnip into chunks similar in size. Smash garlic cloves. Cut onion into wedges.
- In a large bowl, toss potatoes, carrots, parsnip, and garlic with olive oil, salt, black pepper, and dried thyme.
- Spread vegetables on the sheet pan in a single layer. Roast for 20 minutes.
- Add onion wedges, toss everything, then spread back into an even layer.
- Roast 15–20 minutes more, until potatoes are fork-tender and edges are browned.
- Finish with parsley and fresh basil, then serve hot.
Nutrition
Video
Notes
- Black pepper amount was interpreted as 1/4 tsp based on the written list; adjust to taste.
- Dried thyme amount is written as “T tbsp” in the list; if you meant 1 tbsp, that’s a common amount for this batch. If you prefer lighter herb flavor, start with 1 tsp and add more after roasting.
- Add onion later to keep it tender and prevent drying out.
- Swap parsnip with sweet potato, turnips, or extra carrots.
Tried this recipe?
Let us know how it was!FAQs
A fork should slide in with absolutely no resistance, and the cut sides of the fruit will be a nice golden edge.
Yes. Dried thyme (and/or Italian seasoning). Throw in some fresh herbs at the end if you have them.
Peeling is optional. Just give a good scrub and go to town, especially on potatoes and carrots.
Yes. You can chop the vegetables up to a day in advance and store them in the fridge (the onion is best kept separate if you have time).
It helps to use a hot oven, don’t overcrowd the pan and spread everything into a single layer.
425°F (220°C) is perfect for browning while ensuring the interior stays tender.
Key Takeaways
- Roasted Vegetables are quick and easy, making a perfect side dish with golden edges and tender centers.
- You can customize the ingredients based on what you have in the fridge while using basic pantry seasonings and fresh herbs.
- Roasting involves preheating the oven and following straightforward steps for preparation and seasoning.
- Expert tips include cutting veggies evenly, not overcrowding the pan, and adding herbs after roasting for brightness.
- Store leftovers in the fridge for up to 4 days or freeze for two months, with easy reheating methods.
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Estimated reading time: 7 minutes
