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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/oven-roasted-vegetables-recipe/