Description
These Oven Roasted Vegetables are the ultimate healthy side dish with big flavor and zero fuss. With tender carrots, crispy-edged potatoes, and caramelized Brussels sprouts tossed in a balsamic-herb glaze, this easy recipe is perfect for weeknight dinners, holiday spreads, or clean eating meal prep. Whether you’re looking for a quick dinner idea, a healthy snack, or delicious vegetable food ideas, this vibrant mix of veggies has you covered. It’s one of those easy recipes that brings out the best in everyday ingredients.
Ingredients
2 cups baby carrots
1 pound Brussels sprouts, halved
1 large red onion, cut into wedges
1.5 pounds Yukon Gold potatoes, cubed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1 teaspoon salt
0.5 teaspoon black pepper
Instructions
1. Wash and trim all vegetables. Halve Brussels sprouts, cube potatoes, and wedge onions.
2. In a large bowl, toss all vegetables with olive oil, balsamic vinegar, salt, pepper, and herbs.
3. Spread vegetables in a single layer on a parchment-lined sheet pan.
4. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway through.
5. Once golden and tender, remove from oven and garnish with extra herbs or balsamic glaze.
Notes
For extra crispiness, don’t overcrowd the pan—use two sheet pans if needed.
Add a drizzle of maple syrup or honey for a sweet finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: oven roasted vegetables, easy dinner, healthy side dish, meal prep, roasted veggies