Oven Roasted Vegetables Recipe

Introduction

Oven roasted vegetables are a simple, flavorful side dish that brings out the natural sweetness of fresh produce. This recipe uses a colorful mix of carrots, Brussels sprouts, red onion, and potatoes, seasoned with thyme and olive oil for a perfect roast every time.

Ingredients

• 2 cups carrots
• 2 cups Brussels sprouts
• 1 large red onion
• 2 cups baby potatoes or Yukon Gold
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Step 2: Cut the vegetables into uniform, bite-sized pieces. Halve the Brussels sprouts, quarter the onion, and slice the carrots and potatoes evenly.
3. Step 3: Toss all the chopped vegetables in a large mixing bowl with olive oil, fresh thyme, salt, and black pepper until fully coated.
4. Step 4: Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure to leave space between pieces.
5. Step 5: Roast for 25–30 minutes, flipping the vegetables once halfway through, until they are golden brown and tender.
6. Step 6: Remove from the oven and garnish with extra thyme if desired. Serve hot.

Tips & Variations

• Cut all vegetables to the same size to ensure even cooking and consistent texture.
• For extra flavor, add minced garlic or a sprinkle of smoked paprika before roasting.
• Swap thyme for rosemary or oregano to change the herb profile.
• Try adding other vegetables like bell peppers, zucchini, or sweet potatoes for variety.

Storage

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through to maintain crispness. Avoid microwaving if you want to keep them from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried thyme instead of fresh?

Yes, you can substitute 1 teaspoon of dried thyme for the 1 tablespoon of fresh thyme, but fresh herbs typically provide better flavor.

How do I know when the vegetables are done roasting?

The vegetables are done when they are tender inside and caramelized to a golden brown color on the outside. You can test tenderness by piercing a piece with a fork—it should slide in easily.

Oven Roasted Vegetables Recipe

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★★★★★

4.6 from 97 reviews

A simple and delicious recipe for oven roasted vegetables featuring a medley of carrots, Brussels sprouts, red onion, and baby potatoes, seasoned with olive oil, fresh thyme, salt, and pepper, then roasted to golden perfection for a healthy and flavorful side dish.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups carrots, sliced
• 2 cups Brussels sprouts, halved
• 1 large red onion, quartered
• 2 cups baby potatoes or Yukon Gold, sliced

Seasonings

• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
2. Prepare Vegetables: Cut the carrots, Brussels sprouts, red onion, and potatoes into uniform, bite-sized pieces to ensure even cooking. Halve the Brussels sprouts, quarter the onion, and slice the carrots and potatoes evenly.
3. Toss Vegetables: In a large mixing bowl, combine all the chopped vegetables. Add olive oil, fresh thyme, salt, and black pepper. Toss well until the vegetables are thoroughly coated with the seasoning and oil.
4. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Leave some space between the pieces to help them roast evenly and develop a golden crust.
5. Roast: Place the baking sheet in the preheated oven and roast the vegetables for 25–30 minutes. Flip them once halfway through cooking to ensure even browning and tenderness.
6. Finish and Serve: Remove the roasted vegetables from the oven once they are golden brown and tender. Garnish with extra fresh thyme if desired. Serve hot as a flavorful side dish.

Notes

• Cut all vegetables into the same size to ensure even cooking and consistent texture.
• You can substitute fresh thyme with dried thyme if fresh is unavailable, using about 1 teaspoon.
• These vegetables can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.

Keywords: oven roasted vegetables, roasted carrots, Brussels sprouts recipe, healthy side dish, baked vegetables, easy vegetable recipe