Description
This Sheet Pan Oven Roasted Vegetables recipe is a simple, wholesome way to enjoy a medley of hearty root and green vegetables, roasted to perfection until tender inside and crispy outside. With a blend of Yukon gold potatoes, Brussels sprouts, broccoli, carrots, cauliflower, sweet potato, and garlic, tossed in olive oil and seasoned with salt and pepper, it’s an easy and delicious side dish that complements any meal.
Ingredients
Scale
Vegetables
- 1 pound Yukon gold potatoes
- 1 pound Brussels sprouts
- 1 medium onion
- ½ pound broccoli florets
- 3 large carrots
- ½ pound cauliflower florets
- 1 large sweet potato
- 3 garlic cloves
Seasoning
- ¼ cup olive oil
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a large, rimmed baking sheet on the center rack to heat up along with the oven for even cooking.
- Prepare the vegetables: Cut all the vegetables into uniform, approximately 1-square-inch pieces to ensure even roasting. Combine them in a large bowl, drizzle with olive oil, and toss thoroughly to coat each piece. Season with kosher salt and black pepper according to your taste.
- Roast the vegetables: Once the oven is fully preheated and the baking sheet is hot, carefully pour the coated vegetables onto the hot pan, spreading them into an even layer to promote uniform roasting.
- Cook and toss: Bake the vegetables for a total of 75 to 90 minutes, stirring and tossing them halfway through (around 35 minutes in) to encourage even browning and crispiness on all sides.
- Finish and serve: Remove the pan from the oven once the vegetables are browned and crispy on the outside but tender on the inside. Serve immediately for the best flavor and texture.
Notes
- Roasting vegetables on a hot sheet pan ensures they develop a crispy exterior while maintaining tenderness inside.
- This roasting method brings out the natural sweetness and flavor of mixed root and green vegetables, making them more appealing even for picky eaters.
- Use vegetables of similar size for even cooking, adjusting the cut sizes if some vegetables cook faster than others.
- For added flavor, you can sprinkle fresh herbs like thyme or rosemary before roasting.
- Leftovers can be refrigerated and reheated but are best served fresh for optimal crispness.
Nutrition
- Serving Size: 1 scoop
- Calories: 122 kcal
- Sugar: 4 g
- Sodium: 45 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
