A tray of roasted vegetables is the ultimate side dish. It’s colorful, crisp-tender, caramelized in all the right places, and brings out the natural sweetness and richness in even the humblest of produce. This recipe is simple enough for everyday meals but delicious enough for a holiday spread.
Tossed in olive oil and seasoned with garlic, smoked paprika, thyme, and a touch of salt and pepper, these veggies get beautifully golden and are customizable based on whatever you have on hand.
Why I Love This Recipe
This recipe is so versatile and forgiving. I love that I can clean out the fridge, chop everything roughly the same size, toss with a few pantry seasonings, and end up with a sheet pan full of deeply satisfying veggies. It’s my go-to for meal prep, holiday sides, or even a veggie-forward dinner with a fried egg on top.
And that splash of balsamic vinegar or lemon at the end? Absolute game changer.
Ingredients
- 1 large carrot, peeled and sliced
- 1–2 cups broccoli florets
- 1 red onion, sliced into wedges
- 1 medium sweet potato or Yukon gold potato, cubed
- 1 zucchini or bell pepper, chopped
- 2–3 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular)
- ½ teaspoon dried thyme or rosemary
- Salt and pepper, to taste
- Optional: 1 tablespoon balsamic vinegar or lemon juice (added after roasting)
Swaps and Notes
- Veggies: Try cauliflower, mushrooms, Brussels sprouts, or parsnips.
- Herbs: Swap thyme for rosemary, oregano, or Italian seasoning.
- Oil: Avocado oil is great for higher roasting temps.
- Finishing Touch: Balsamic glaze, lemon zest, or fresh parsley are great flavor boosts.
Step-by-Step Instructions
🔹 Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
🔹 Step 2: Chop Evenly
Chop all vegetables into uniform, bite-sized pieces. This helps them roast evenly and get crispy edges.
🔹 Step 3: Season and Toss
In a large bowl, toss vegetables with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper until everything is well coated.
🔹 Step 4: Spread and Roast
Spread veggies onto the baking sheet in a single layer. Avoid overcrowding—use two pans if needed.
Roast for 35 minutes, flipping halfway through. They should be golden brown and tender with crisp, caramelized edges.
🔹 Step 5: Finish and Serve
Drizzle with balsamic vinegar or lemon juice while hot. Garnish with fresh herbs if desired. Serve warm and enjoy!
Tips for Success
- Don’t overcrowd: This causes veggies to steam instead of roast. Spread them out!
- Flip halfway: This helps both sides brown and crisp evenly.
- Watch closely in the final minutes: Different veggies roast at different speeds—pull anything that gets too brown.
Serving Suggestions and Pairings
These roasted vegetables are a dream side dish for just about anything. Pair them with:
- Easy Turkey Wings – a cozy, protein-rich combo
- Dorito Casserole – rich and cheesy with a veggie balance
- One-Pan Breakfast Bake – perfect for a brunch spread
- Blueberry Lemonade – light, tart, and refreshing alongside savory veggies
- Coconut Macaroons – a light dessert to finish the meal
Storage and Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 375°F or in a skillet to re-crisp.
- Leftover ideas: Use in wraps, grain bowls, omelets, or on top of pizza!
More Recipes You’ll Love
If you enjoyed this cozy, colorful tray of veggies, try:
Final Thoughts
These Roasted Vegetables are a colorful, flavorful, and foolproof way to bring fresh produce to the center of your plate. They’re cozy in the fall, bright in the spring, and welcome on any dinner table, anytime.
Tried it? Tag @chefmaniac and show us your roast—bonus points for charred edges! 🥕🥦🔥
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