Roasted Supper Veggies (Printable)

Seasoned vegetables roasted to a golden finish with herbs and garlic, perfect as a side or vegetarian main.

# What You’ll Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 1 large red bell pepper, seeded and cut into 1-inch pieces
03 - 1 large zucchini, cut into 1-inch rounds
04 - 1 medium red onion, cut into wedges
05 - 2 cups small potatoes, halved

→ Seasoning

06 - 3 tablespoons olive oil
07 - 1½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - ½ teaspoon smoked paprika
12 - 3 cloves garlic, minced

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon lemon juice

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place carrots, bell pepper, zucchini, red onion, and potatoes into a large mixing bowl.
03 - In a small bowl, whisk together olive oil, sea salt, black pepper, dried thyme, dried rosemary, smoked paprika, and minced garlic.
04 - Pour the seasoning mixture over the vegetables and toss until evenly coated.
05 - Spread the vegetables in a single layer on the prepared baking sheet.
06 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are golden and tender.
07 - Remove from oven. Drizzle with lemon juice and sprinkle with fresh parsley if desired.
08 - Serve warm as a side dish or over grains as a satisfying main.

# Expert Advice:

01 -
  • One sheet pan means minimal cleanup, which honestly might be the real reason I make this weekly.
  • The vegetables actually taste like themselves, just better—sweet, nutty, with crispy edges that you'll find yourself stealing off the pan.
  • Works as a side dish or toss it over rice or grains for a complete meal that feels substantial without being heavy.
02 -
  • Don't wash your potatoes after cutting them—the surface starch helps create that crispy, almost-fried texture you're after.
  • If your oven runs cool, the vegetables might need those extra five minutes; look for deep golden color as your signal, not just the clock.
03 -
  • Pat your cut vegetables dry with a paper towel before tossing with oil—excess moisture steams them instead of roasting them.
  • Don't skip the halfway stir; those forgotten vegetables in the oven corners will char while others pale, but a quick toss guarantees even caramelization.

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