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–+ servings
fork holding a piece of roasted potato and carrot over a plate of roasted vegetables

Roasted Vegetables

A simple sheet-pan mix of potatoes, carrots, parsnip, onion, and garlic roasted until golden, then finished with fresh herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
chill time 0 minutes
Total Time 55 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 275
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 Red onion
  • 4 tbsp Olive oil 60 mL
  • 1 tsp Salt
  • 1/4 Black pepper
  • 2 Carrots
  • 1 Large parsnip
  • 400 g Potatoes 14 oz
  • 5 Garlic cloves
  • Fresh basil
  • T tbsp Dried thyme
  • Parsley

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Large mixing bowl
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Spatula or tongs

Method
 

  1. Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment paper.
  2. Prep vegetables: cut potatoes into chunks, slice carrots thick, and cut parsnip into chunks similar in size. Smash garlic cloves. Cut onion into wedges.
  3. In a large bowl, toss potatoes, carrots, parsnip, and garlic with olive oil, salt, black pepper, and dried thyme.
  4. Spread vegetables on the sheet pan in a single layer. Roast for 20 minutes.
  5. Add onion wedges, toss everything, then spread back into an even layer.
  6. Roast 15–20 minutes more, until potatoes are fork-tender and edges are browned.
  7. Finish with parsley and fresh basil, then serve hot.

Nutrition

Serving: 4gCalories: 275kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gSodium: 580mgPotassium: 860mgFiber: 7gSugar: 8gVitamin A: 500IUVitamin C: 34mgCalcium: 40mgIron: 1mg

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.

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