Name: Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups baby potatoes, cut into halves or quarters; 2 cups carrots, cut into small chunks; 2 cups sweet potatoes, cut into small chunks; 2 cups brussels sprouts, halved; 2 cups asparagus, each piece cut into thirds; 1 yellow bell pepper, cut into large chunks; 1 red bell pepper, cut into large chunks; 1 cup red onion, chopped into large pieces; 3 cloves garlic, minced; 2 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tsp cracked black pepper; 1 tsp kosher salt; ½ tsp garlic powder; 1 tbsp oregano leaves (dehydrated); 1 tbsp parsley (dehydrated)

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Why You’ll Love This Recipe

What I really love about this recipe is its versatility. I can switch up the vegetables based on what’s in season or what I have on hand. The combination of olive oil, balsamic vinegar, and dried herbs adds just enough richness and acidity to enhance the flavor without overpowering it. Whether I’m making a quick weeknight dinner or planning a holiday meal, this dish always fits in. And best of all, it’s healthy, filling, and absolutely delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups baby potatoes, halved or quartered
2 cups carrots, cut into small chunks
2 cups sweet potatoes, cut into small chunks
2 cups Brussels sprouts, halved
2 cups asparagus, cut into thirds
1 yellow bell pepper, cut into large chunks
1 red bell pepper, cut into large chunks
1 cup red onion, chopped into large pieces
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon cracked black pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
1 tablespoon dehydrated oregano
1 tablespoon dehydrated parsley

Directions

I preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
I wash, peel (if needed), and chop all the vegetables into similar-sized pieces, keeping slow- and fast-cooking ones in mind.
In a large bowl, I toss the vegetables with olive oil, balsamic vinegar, garlic, and all the spices until everything is well coated.
I spread the vegetables evenly across the two prepared baking sheets in a single layer. I make sure nothing is overlapping so everything roasts instead of steams.
I scrape any remaining oil and seasoning from the bowl and drizzle it over the veggies.
I roast the vegetables for 20 minutes, then take them out and give everything a quick stir. I return them to the oven for another 20 minutes, until the vegetables are tender and caramelized around the edges.
I serve them hot and enjoy the crispy, flavorful finish on every bite.

Servings and timing

This recipe serves 6 people and takes about 55 minutes total—15 minutes for prep and 40 minutes of roasting time. It’s a great option for both everyday meals and special occasions.

Variations

I like to mix things up based on the season or my cravings. In the fall, I’ll throw in parsnips or squash. In the spring, I add green beans or cauliflower. For extra flavor, I sometimes sprinkle on a bit of parmesan cheese after roasting or drizzle with a garlic-lemon tahini sauce. If I want a little heat, I’ll add red pepper flakes before roasting.

Storage/reheating

Leftovers store well in an airtight container in the fridge for up to 4 days. To reheat, I pop them in a 375°F oven for about 10–15 minutes to bring back their crispiness. I also reheat them in a skillet with a splash of oil or toss them cold into salads and grain bowls.

FAQs

Can I use frozen vegetables?

I prefer fresh for roasting since frozen veggies tend to release water and steam instead of crisping up. But if I do use frozen, I spread them out well and expect a softer texture.

What vegetables roast best together?

I like to group vegetables with similar roasting times. Potatoes, carrots, sweet potatoes, and Brussels sprouts take longer, while peppers, asparagus, and onions roast more quickly. I just cut the slow-cooking ones smaller to even out the timing.

Why are my roasted vegetables soggy?

That usually happens when the pan is overcrowded or the oven isn’t hot enough. I always use two pans if needed and keep everything in a single layer. Roasting at 425°F helps get those crispy edges.

Can I make this ahead of time?

Yes. I often prep the vegetables and store them in the fridge a day ahead. I roast them just before serving for the best texture, but they reheat well too.

What should I serve roasted vegetables with?

These go with just about everything. I serve them alongside roasted chicken, grilled steak, baked fish, or as a hearty topping for grain bowls or salads. They’re also great tossed with cooked quinoa or lentils for a full vegetarian meal.

Conclusion

Roasted vegetables are one of those simple dishes that never go out of style. They’re flavorful, easy to customize, and bring out the best in every ingredient. Whether I’m making them as a side or the main attraction, they always add color, texture, and nutrition to the table.