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Roasted potatoes, carrots, broccoli and bell peppers on a sheet pan

Easy Roasted Vegetables

Potatoes, carrots, broccoli and bell peppers roasted on one sheet pan until tender and golden. A simple, budget-friendly side dish for any dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 pound potatoes cut into 1-inch pieces
  • 3 large carrots peeled and cut into ½-inch slices
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 large head broccoli cut into florets (about 4 cups)
  • 2 bell peppers cut into 1-inch pieces

Method
 

  1. Preheat the oven to 425°F.
  2. 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.
  3. Roast for 15 minutes.
  4. Meanwhile, toss the broccoli and bell peppers in a bowl with the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper.
  5. Take the pan out of the oven, stir the potatoes and carrots, and add the broccoli and peppers. Spread everything out again.
  6. Roast for 15–20 minutes more, until the potatoes are tender when pierced with a fork and the vegetables are golden at the edges.
  7. 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.