These Roasted Vegetables are made up of a colorful blend of veggies that are perfectly seasoned with fresh garlic, butter, cracked pepper, and parsley! This 5-minute side dish pairs perfectly with any meal!
Prepare all vegetables as listed in the ingredients (peeling, chopping, etc. as needed)
Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Place all vegetables (except for green beans) on baking sheet and drizzle with oil. Season well with salt and pepper (eyeball it! Use a little more or a little less according to your preferences). Add garlic to the pan and stir well to coat.
Roast for 10 minutes. Remove from the oven, add green beans and stir.
Roast for another 10-15 minutes, until potatoes and carrots are tender.
Add butter to the pan and allow to melt while stirring into the vegetables (you can skip this but it adds such delicious flavor!). Sprinkle with fresh parsley and serve.
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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 thatdifferent 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.