Description
Crispy, caramelized, and bursting with flavor, these sheet pan roasted vegetables are the ultimate easy recipe for busy weeknights or healthy dinner ideas. This colorful mix of potatoes, carrots, Brussels sprouts, and onions transforms into a golden, tender, and slightly crispy dish with minimal effort. Perfect as a quick dinner side, meal prep option, or even a wholesome plant-based main.
Ingredients
1 lb baby potatoes halved
3 large carrots peeled and cut into sticks
1 lb Brussels sprouts trimmed and halved
2 red onions cut into wedges
3 tablespoons olive oil
4 cloves garlic minced
1 tablespoon fresh thyme
1 tablespoon fresh rosemary chopped
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon red pepper flakes optional
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons balsamic vinegar optional
1/4 cup grated Parmesan optional
2 tablespoons fresh parsley chopped
Instructions
1. Preheat oven to 425°F (220°C)
2. Wash and dry all vegetables thoroughly
3. Cut vegetables into even sizes
4. Combine with oil, garlic, and seasonings
5. Toss until evenly coated
6. Spread on sheet pan in single layer
7. Roast 20 minutes then flip
8. Roast additional 15–25 minutes
9. Add optional toppings
10. Serve warm
Notes
Cut vegetables evenly for consistent cooking
Avoid overcrowding the pan
Use high heat for best caramelization
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: easy recipe, healthy dinner, roasted vegetables, sheet pan meal, quick dinner, meal prep