Description
This Simple Roasted Vegetables recipe is the ultimate go-to for a quick dinner side, meal prep favorite, or plant-based main. A medley of hearty root vegetables and aromatic herbs are roasted until golden and crisp, locking in their natural sweetness and earthy flavor. It’s a budget-friendly, nutrient-packed, and easy recipe that works great with whatever veggies you have on hand. Whether you’re exploring healthy snack options, easy dinner ideas, or flavorful food ideas for any season, this dish checks all the boxes.
Ingredients
500g baby potatoes
3 carrots
2 parsnips
1 red onion
4 garlic cloves
3 tablespoons olive oil
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 teaspoon salt
0.5 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F (220°C). Wash and scrub all vegetables. Cut them into even chunks for uniform cooking.
2. Place all the chopped vegetables into a large bowl. Drizzle with olive oil, then add garlic, rosemary, thyme, salt, and pepper. Toss to coat well.
3. Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they’re not overcrowded.
4. Roast in the oven for 35–40 minutes, flipping halfway through. Vegetables should be golden and fork-tender.
5. Serve hot or let cool and store for later use.
Notes
Make sure not to overcrowd the pan to ensure your vegetables roast rather than steam.
For extra flavor, add a splash of balsamic vinegar before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, easy dinner, quick side dish, healthy snack, food ideas