Oven-Roasted Vegetables

Delicious and easy Roasted Vegetables with baby potatoes, carrot chunks, and quartered onions all seasoned with kosher salt, freshly ground black pepper, fresh rosemary, and fresh thyme. Enjoy this quick and healthy side anytime you need a delicious side dish for chicken, beef, pork or fish.

Course Side Dish

Cuisine American

Keyword how long to roast vegetables, how to roast vegetables, roasted vegetables recipes

Prep Time 10

Cook Time 30

Servings servings

Calories 294kcal

Author Beth Pierce

Ingredients

3 medium carrots peeled and cut into 2-inch chunks
1½ lbs baby potatoes
2 large yellow or red onions peeled halved and then quartered
¼ cup olive oil
Kosher salt and fresh ground black pepper
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped

Instructions

Preheat oven to 425 degrees. Wash and dry vegetables thoroughly.
Add the carrots and potatoes to a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, chopped fresh rosemary, and chopped fresh thyme.
Cover a large baking sheet with parchment paper. Spread the vegetables, including the onions, over the parchment paper, leaving space between the vegetables for the heat to reach. Brush the onions with any residual oil and herbs from the bowl.
Cook for 25-30 minutes or until the vegetables are fork-tender. Flip the vegetables halfway through the cooking time. If desired, season with more salt and pepper and fresh herbs to taste.

Notes

Use parchment paper for even browning and easy cleanup, but make sure your parchment paper is rated for up to 425 degrees or adjust the temperature to the parchment paper.
Chop your veggies in uniform sizes so they cook at the same pace.
Dried or fresh herbs can be used for this recipe.
For even browning, flip the vegetables halfway through the cooking period.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power so you don't overcook the vegetables.

Nutrition