Easy Roasted Veggies

Posted: October 7

Time: 45 minutes

Yield: 8 servings

recipe image

If you’re looking for the perfect side dish to accompany any entree, look no further than these Easy Roasted Veggies. Fluffy potatoes are deliciously complemented by crunchy red onion, tender carrots, and more! Not only is this a yummy side, but it’s super easy to make; just pop it in the oven and wait until the vegetables are roasted. Make sure you make a note of these Easy Roasted Veggies because you’ll want to have their freshness alongside every main course!


• 1 pound carrots, peeled and cut into 2-inch pieces • 1 1/2 pounds multicolor baby potatoes, washed, dried, and with the larger ones cut in half • 1 small butternut squash, skin removed and cut into 2-3 inch pieces • 2 small sweet potatoes, skin removed and cut into 2-3 in pieces • 1 red pepper, chopped into 1-inch pieces • 1 red onion, chopped into 1-inch pieces • 1/2 pound cauliflower, broken into florets • 1 head garlic, skin removed and cloves separated • 3 tablespoons olive oil • 1 1/2 teaspoons pepper • 2 teaspoons salt • 2 tablespoons fresh rosemary, chopped


Step 1

Preheat the oven to 425 degrees F.

Step 2

Line a large baking sheet with parchment paper.

Step 3

Place the carrots, potatoes, squash, sweet potatoes, red pepper, red onion, cauliflower, and garlic in a large mixing bowl.

Step 4

Add the olive oil, salt, pepper, and rosemary to the vegetables and give them a good toss.

Step 5

Arrange the mixture in a single layer on the baking sheet. If they don't all fit, use two baking sheets.

Step 6

Bake at 425 degrees F until all the vegetables are tender and lightly browned, about 30-40 minutes.

Step 7

Transfer the roasted vegetables to a large serving platter and serve warm.

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