This Oven Roasted Vegetables and Potatoes recipe is a great staple to have in your arsenal for any occasion – from weeknight meal to serving for the holidays, it's the perfect side dish or meal prep. Everything gets nice and tender on the inside and lightly golden brown on the outside.
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Ingredients
- Potatoes: Any kind of potato works in this recipe – red potatoes, yukon gold, baby potatoes, sweet potatoes, etc. I used quartered small red potatoes.
- Carrots: Rinsed and peeled, then cut into good 2 inch size chunks if thinner, 1 inch if thicker. You can also cut a thicker carrot in half lengthwise to make it thinner.
- Broccoli: 2 inch pieces, broken off the main stalk and cut smaller if needed.
- Red onion: one red onion chopped into big 1 inch pieces. These get really nice and soft when roasted.
- Olive oil: Regular olive oil is good for roasting at a higher temperature. It’s best to stay away from extra virgin olive oil in this case as it has a smoke temperature of 410°F.
- Spices: A combination of black pepper, kosher salt, garlic powder, onion powder, and smoked paprika is, in my opinion, a really good base spice combination that works well with a wide variety of vegetables.
- Fresh thyme: A fresh herb to top the roasted veg and potatoes which brightens them up.
- Other fresh herbs that work great are: fresh rosemary, fresh parsley, or fresh chives
Step by step instructions
I love making oven-roasted vegetables and potatoes weekly because it's such an easy way to complement a variety of main dishes. You simply:
1. Put the chopped vegetables on a baking sheet.
2. Add the olive oil and seasonings.
3. Roast.
4. Finish with fresh thyme.
Tips and tricks
- Roast in a single layer: Roast the vegetables and potatoes in a single layer to give each piece the opportunity to get golden brown by touching the sheet pan. A single layer also will help ensure they roast and don’t steam.
- Same size pieces: Chop everything similar size pieces so they cook in roughly the same amount of time.
- Cooking time will vary depending on how big your pieces end up being, so check for doneness by piercing each vegetable with a fork to see if it's tender.
- Use an oven thermometer to make sure your oven temperature is accurate. My oven, for example, says it’s preheated when it’s actually 100 - 150°F too hot, so I need to wait for it to cool down before using it otherwise it would scorch my food.
Alternate seasonings
Aside from what I have outlined, the below seasonings would be great alternatives:
- Italian seasoning (topping with parmesan cheese after they are baked would be delicious)
- Balsamic vinegar
- Cajun seasoning
- Herbs de Provence
How to serve
Oven roast veggies and potatoes are such a great staple to serve with your favorite protein. Some ideas below:
- Grilled marinated steak
- Garlic baked chicken
- Sautéd shrimp
- Roasted salmon
Other vegetables that are great roasted
The best vegetables for roasting are ones that can stand the high heat for a long period of time without totally losing their shape and texture. Below are some alternatives that would be great aside from what I’ve outlined in the recipe.
- Any root vegetables
- Brussels sprouts
- Cauliflower
- Beets
- Parsnips
- Bell pepper
- Beets
Storage and reheating
- Storage: Let the roasted vegetables cool to room temperature then transfer them to an airtight container. Keep in the fridge for up to 4 days.
- Reheating: Warm in the microwave for a few minutes or in the oven at 350°F for 10-15 until warmed through.
FAQs
You want to use an oil that has a high smoke point – regular olive oil works, so does avocado oil, canola oil, and a few others but those are my favorite.
Roasted vegetables are done cooking when easily pierced with a fork.
You don’t for the preparation I have outlined here. However, if you are cooking vegetables that are in smaller pieces or bake in a quicker amount of time (e.g., a mushroom), giving the potatoes a head start is smart. In that case, cut them into chunks, add to room temp water and bring up to a boil. Then reduce to a light boil and cook until just about fork tender (time will depend on the size of your potatoes).
Did you make this recipe? Leave a rating and review below and tag me on social!
More veg-forward sides
📖 Recipe
Oven Roasted Vegetables and Potatoes
Ingredients
- 1 lb baby red potatoes quartered
- 1 cup carrots cut in 2" pieces
- 1 ½ cups broccoli in bite sized pieces
- 3 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme
Instructions
- Preheat your oven to 425°F.
- Put the chopped vegetables on a baking sheet. Transfer the veggies to a parchment paper lined rimmed baking sheet that’s big enough to hold them all in a single layer, with a little extra room.
- Add the olive oil and seasonings. Over top the veggies, pour the olive oil and sprinkle the spices. Toss to combine.
- Roast. Place the baking sheet with vegetables and potatoes in a 425°F preheated oven and roast, tossing halfway through, until tender and lightly golden brown, roughly 30-40 minutes.
- Finish with fresh thyme. Prior to serving, sprinkle the roasted vegetables with fresh thyme.
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