April 3, 2021
This is my favorite way to cook my vegetables. You can prepare them the day before you wish to roast them. I had them ready to go in a gallon bag. All I had to do is toss them with the spices, place them on the baking sheet, and roast them. I served them alongside my Stuffed Portobello Mushrooms for Easter Dinner. Everyone in my family loved these roasted vegetables!
EASY ROASTED VEGETABLES
prep time: 15 minutes
cook time: 40 minutes
total time: 55 minutes
servings: 8 as a side
author: Chelsea at chelseasmessyapron.com
- 1/4 cup Extra Virgin Olive Oil (or broth)
- 3 medium carrots, peeled and cut into 1 to 1-1/2 inch chunks
- 1/2 pound (about 4 1/2 cups) zucchini
- 1 pound (about 4-1/2 cups) baby red potatoes, halved or quartered
- 1 large yellow onion, halved and cut into thick 1-inch pieces
- 1 pound (about 1-1/4 cup) sweet potatoes, peeled and cut into 1 1/2-inch thick slices
- 3/4 tablespoon dried oregano
- 3/4 tablespoon dried CRUSHED rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly cracked pepper and sea salt
- Optional: fresh parsley as a garnish
- Preheat oven to 400 degrees F. Grab a large (11×17-inch) or 2 smaller sheet pans and set aside.
Wash all the vegetables.
Devide the Red potatoes in half lengthwise, and cut each half into halves. Slice the last quarter pieces into haves (leave the skins on).
Peel the Rainbow carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks).
Chop the peppers in half lengthwise. Carve out the center seeds & discard. Chop each half into thirds lengthwise. Cut each third into 1-1 1/2 inch pieces.
Halve the zucchini lengthwise & cut each half into 1/4 inch half moon slices.
Halve the yellow onion lengthwise, and cut each half into thick 1-inch pieces.
Cut the sweet potato lengthwise, and cut into large 1 inch half moon slices (leave the skins on).
Line your baking sheet with a sheet of parchment paper. I had two baking sheets. One veggie mix included peppers, and red potatoes. Another veggie mix included sweet potato, and no peppers.
Place all the cut vegetables in a large mixing bowl. Add 1/4 cup of veggie broth, and toss with your hands. Add all of the spices: oregano, rosemary, thyme, basil, onion powder, and garlic powder. Toss with your hands until well incorporated.
Place all the prepared vegetables in one even layer (do NOT overlap the veggies) on the prepared baking sheets.
Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
- Remove from the oven and enjoy immediately. I served these Roasted Vegetables alongside my Stuffed Portobello Mushrooms for Easter Dinner.
- Make sure the vegetables don’t overlap. If you pile vegetables on top of each other on your sheet pan, they will end up steaming instead of roasting. While steamed vegetables are definitely not bad there is no comparison to a good roasted vegetable! To avoid overlap, use a very large sheet pan or roast the vegetables on 2 different sheet plans. Make sure the vegetables each have their own “space” and aren’t overlapping with each other.
- Flip the veggies halfway through baking time: Around the 20 minute mark of roasting these veggies, make sure to flip and stir the vegetables around a bit. This ensures an even roasting on ALL sides of ALL the veggies.
- I made these vegetables to serve alongside the Stuffed Portobello Mushrooms for Easter Dinner.
- I prepared and chopped all of my vegetables the day before my Easter Dinner, which is when I actually roasted them. This step cuts on the preparation time, and allows me to spend more time with the family.
How did you modify this recipe? Please share in the comments. Thank you for sharing!