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Best Sheet Pan Roasted Veggies

A colorful mix of potatoes, carrots, and vegetables roasted until crispy, caramelized, and perfectly tender.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 lb potatoes cubed
  • 3 medium carrots sliced
  • 1 cup broccoli florets
  • 1 large bell pepper chopped
  • 1 medium red onion wedges
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • salt to taste
  • black pepper to taste
  • 1 tsp Italian seasoning

Equipment

  • Large sheet pan
  • Parchment paper

Method
 

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
  2. Add all vegetables to the pan and drizzle with olive oil.
  3. Add garlic, salt, pepper, and Italian seasoning; toss to coat.
  4. Spread vegetables into a single, even layer.
  5. Roast for 25–35 minutes, flipping halfway through, until golden and crisp.
  6. Serve hot as a side dish.

Notes

Do not overcrowd the pan or vegetables will steam instead of roast.