Oven Roasted Vegetables and Potatoes

This Oven Roasted Vegetables and Potatoes recipe is a great staple to have in your arsenal for any occasion – from weeknight meal to serving for the holidays, it's the perfect side dish or meal prep. Everything gets nice and tender on the inside and lightly golden brown on the outside.

5 from 1 vote

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Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: side servings

Ingredients

1 lb baby red potatoes quartered
1 cup carrots cut in 2" pieces
1 ½ cups broccoli in bite sized pieces
3 tablespoon olive oil
2 teaspoon kosher salt
1 ½ teaspoon black pepper
1 ½ teaspoon garlic powder
1 ½ teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh thyme

Instructions

Preheat your oven to 425°F.
Put the chopped vegetables on a baking sheet. Transfer the veggies to a parchment paper lined rimmed baking sheet that’s big enough to hold them all in a single layer, with a little extra room.
Add the olive oil and seasonings. Over top the veggies, pour the olive oil and sprinkle the spices. Toss to combine.
Roast. Place the baking sheet with vegetables and potatoes in a 425°F preheated oven and roast, tossing halfway through, until tender and lightly golden brown, roughly 30-40 minutes.
Finish with fresh thyme. Prior to serving, sprinkle the roasted vegetables with fresh thyme.

Nutrition Estimate

Course: Side Dish

Cuisine: American

Keyword: Potatoes, vegetable, Vegetarian

Author: Haley