Go Back
+ servings
roasted vegetables in a large white serving bowl

Best Roasted Vegetables

Print Recipe
These are the BEST Roasted Vegetables and my go-to side dish when I need something easy that pairs well with almost anything. This mix of veggies is made up of deliciously seasoned carrots, asparagus, baby red potatoes and red bell pepper, all oven roasted together to golden brown perfection. A versatile, healthy side that the whole family will enjoy!
Course Side Dish
Cuisine American
Diet Gluten Free, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 side servings
Calories 142
Author Kim

Ingredients

  • 3 tablespoons olive or avocado oil
  • 3 medium carrots peeled and cut into 1 - 1-1/2 inch chunks
  • 1 bunch asparagus stems removed
  • 1 pound about 4-1/2 cups baby red potatoes halved or quartered
  • 1 medium red bell pepper cut into 1 - 1-1/2 inch chunks
  • 3/4 tablespoon dried oregano
  • 3/4 tablespoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried basil
  • Freshly cracked pepper and sea salt
  • Optional: fresh herbs such as thyme, parsley, rosemary to garnish

Instructions

  • Preheat oven to 400ºF. Use a large (11x17-inch) or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks (if they are thick do 1 inch chunks if they are thinner do 1-1/2 inch chunks), chop stems off of asparagus tips and discard, halve the baby red potatoes (quarter especially large ones), remove ribs and seeds from red bell pepper and cut into large 1 inch to 1-1/2 inch chunks/slices.
  • Place all the prepared vegetables in a large bowl and toss with oil and seasonings. I like to mix all of my seasonings in a small bowl before adding to the vegetables to ensure they are all evenly coated in seasoning.
  • Place veggies evenly (do NOT overlap or you'll steam the veggies instead of roasting them) on the prepared baking sheet(s). Add salt and pepper to taste (I add about 1/4 teaspoon sea salt and about 1/4 teaspoon pepper).
  • Place on middle rack in oven and bake for 35 to 40 minutes. You can flip veggies after about 20 minutes of roasting, but I usually don't.
  • Remove from the oven and enjoy immediately.

Notes

Don't crowd the vegetables. If the vegetables overlap each other and are too crowded on the sheet pan, they will end up steaming instead of roasting. Trust me - these roasted vegetables are way better than any steamed veggies! To avoid crowding the veggies, use a very large sheet pan or roast the vegetables on 2 different sheet pans.
These roasted vegetables are best served fresh, but I've enjoyed them leftover many times. They will last in the fridge for up to about 2 days.
Feel free to use any combination of veggies that you prefer and see the blog post for a list of my favorites and ideas for swapping out one veggie for another.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 552mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5943IU | Vitamin C: 35mg | Calcium: 42mg | Iron: 2mg