Easy Roasted Vegetables

square image of roasted vegetables on a baking sheet with a metal spatula.

Course: Side Dish

Cuisine: American, canadian

Diet: Gluten Free

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 191cal

Author: Ashley Fehr

These Roasted Vegetables are a colorful mix of veggies, all tossed with fresh garlic, butter, cracked pepper, and parsley for the perfect seasoning. In just 5 minutes, you’ve got a side dish that pairs wonderfully with any meal!

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Ingredients

1½ pounds baby potatoes (halved)
2 large carrots (peeled and cut into ½" slices)
1 red bell pepper (cut into 1" chunks)
1 red onion (cut into 1" pieces)
2 tablespoons oil
Salt
Freshly cracked pepper
2 cloves fresh garlic (finely minced)
1 cup halved fresh green beans (7oz or 200g)
2 tablespoons salted butter
2 tablespoons fresh minced parsley

Instructions

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Place the potatoes, carrots, bell pepper, and onion on the baking sheet. Drizzle with the oil and season well with salt and cracked pepper. Add the garlic to the pan and stir well to coat.
Roast for 10 minutes. Remove from the oven, add the green beans, and stir.
Roast for another 10 to 15 minutes, until the potatoes and carrots are tender.
Add the butter to the baking sheet and allow it to melt while stirring into the vegetables. Sprinkle with the parsley and serve.

Video

Notes

Notes:

Use any veggies. The great thing about roasted veggies is you can pretty much use whatever you have on hand! Try it with mushrooms, Brussels sprouts, broccoli, cauliflower, asparagus, green beans, snap peas, you name it.
Keep in mind that different veggies cook at different rates. Veggies with more structure such as carrots need to be sliced more thinly while softer veggies such as onions and peppers can be slightly larger.
Don't skip the butter. Melting butter into the cooked veggies is optional, but highly recommended. It adds another layer of flavor that's so delicious!
Play around with seasonings. You can customize these veggies in so many ways to fit your tastes! Use other seasonings such as Italian seasoning, Cajun seasoning, red pepper flakes, everything bagel seasoning, etc. Add grated parmesan for a cheesy finish. Toss with pesto. Drizzle with balsamic vinegar. The possibilities are endless!
Add some protein: this is a great recipe to turn into a one pan meal! Simply add some sausages or chicken breasts and double the seasoning -- you may need to use more than one pan so that everything is in a single layer.

Storage:

Leftover Roasted Vegetables will last in an airtight container in the fridge for up to 5 days.

To reheat, place in a single layer on a baking sheet in the oven at 400ºF for 10 minutes or on the stove with a drizzle of oil until heated through.

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