Description
Roasting vegetables is one of the simplest ways to unlock their natural sweetness and create a vibrant, nutrient-packed dish. This Simple Roasted Vegetables recipe is perfect for a quick weeknight dinner, a healthy snack, or a colorful side for your holiday table. With crispy edges, tender centers, and a medley of herbs, this easy recipe requires minimal effort but delivers maximum flavor. Great for anyone searching for quick breakfast, easy dinner, healthy snack, or vegetable-forward food ideas, this is a staple in any home cook’s rotation.
Ingredients
1 lb baby potatoes
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
1 red onion, cut into wedges
4 garlic cloves, unpeeled (optional)
2 tbsp olive oil
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp salt
1/2 tsp freshly ground black pepper
Instructions
1. Preheat oven to 425°F (220°C).
2. Wash and chop all vegetables into even-sized pieces.
3. Place chopped vegetables in a large bowl.
4. Drizzle with olive oil, and sprinkle with salt, pepper, rosemary, and thyme. Toss to coat.
5. Spread vegetables in a single layer on a baking sheet or roasting pan.
6. Roast for 35–45 minutes, stirring once or twice during cooking.
7. Remove from oven when vegetables are golden and fork-tender.
8. Serve warm with an optional garnish of fresh herbs.
Notes
Make sure vegetables are dry before roasting to avoid steaming.
For extra crispiness, preheat your baking pan in the oven.
Feel free to toss in other veggies like bell peppers or Brussels sprouts.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, easy dinner, healthy side dish, gluten-free, vegan