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These Easy Roasted Vegetables are the side dish that goes with everything. Potatoes, carrots, broccoli and bell peppers are tossed with oil and a few pantry seasonings, then roasted until tender in the middle and golden at the edges.
Produce isn’t cheap these days, which is exactly why this recipe sticks to four everyday vegetables you can find all year. It’s also a great way to use up whatever is left in the crisper drawer before it goes to waste.
All you need is a hot oven and a large rimmed sheet pan. The one rule is to give the vegetables room. Crowded vegetables steam, and spread-out vegetables brown.
Potatoes and carrots take longer than broccoli and peppers, so they go in first. That one small step means everything finishes at the same time.
Ingredients and Swaps
- Potatoes: Yukon Gold, red or russet, cut into 1-inch pieces. No peeling needed.
- Carrots: Cut into ½-inch slices so they cook as fast as the potatoes.
- Broccoli and bell peppers: These cook faster, which is why they go on the pan later.
- Seasoning: Garlic powder and Italian seasoning. Smoked paprika, cumin or taco seasoning change the flavor.
- Other vegetables: Sweet potatoes and cauliflower roast like potatoes. Zucchini and onions roast like peppers.
Tips for Golden Roasted Vegetables
- Roast in two stages. Hard vegetables get a 15-minute head start so everything finishes together.
- Don’t crowd the pan. A single layer with space browns. A pile steams. Use two sheet pans if you need to.
- Keep the oven hot. 425°F gives you crisp edges before the centers go soft.
- Dry the vegetables. Water left from washing works against browning.
Easy Roasted Vegetables
Ingredients
Method
- Preheat the oven to 425°F.
- On a large rimmed sheet pan, toss the potatoes and carrots with 2 tablespoons of the olive oil, ½ teaspoon of the salt, ¼ teaspoon of the pepper, the garlic powder and the Italian seasoning. Spread in a single layer.
- Roast for 15 minutes.
- Meanwhile, toss the broccoli and bell peppers in a bowl with the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper.
- Take the pan out of the oven, stir the potatoes and carrots, and add the broccoli and peppers. Spread everything out again.
- Roast for 15–20 minutes more, until the potatoes are tender when pierced with a fork and the vegetables are golden at the edges.
- Taste, add more salt if needed and serve warm.
Notes
- Use two sheet pans if the vegetables don’t fit in a single layer.
- Cut the vegetables to similar sizes so they cook evenly.
- Yukon Gold, red or russet potatoes all work. There’s no need to peel them.
- Finish with a squeeze of lemon or a sprinkle of Parmesan.
How to Serve Them
Next to Juicy Baked Chicken Breasts or Pan-Seared Chicken Thighs, tossed with pasta, or piled over rice with an Easy Fried Egg on top.
Storage and Reheating
- Refrigerate leftovers for up to 4 days.
- Reheat on a sheet pan at 400°F for 8–10 minutes to bring back the crisp edges.
- Leftovers are good in omelets, wraps, grain bowls and soup.
Roasted Vegetable Questions
Can I use frozen vegetables?
Yes, for the broccoli and peppers. Roast them from frozen and expect softer, less browned results.
Can I cut the vegetables ahead?
Carrots, broccoli and peppers can be cut 2 days ahead. Cut potatoes should be kept in cold water, then drained and dried.
Why are my vegetables soggy?
The pan was crowded or the oven wasn’t hot enough. Spread them out and make sure the oven is fully preheated.
