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Top down shot of roasted vegetables on a baking sheet pan.
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4 from 5 votes

Oven Roasted Vegetables Recipe

Tender oven roasted vegetables is a hearty side dish for your favorite comfort foods. This simple and easy sheet pan veggies recipe is ready in less than an hour and packed with so much flavor!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American, World
Diet: Gluten Free, Nut-free, Vegetarian
Servings: 6 sides
Calories: 163kcal
Author: Farrukh Aziz

Ingredients

  • 1½ cup Sweet Potato cut in ¾ inch cubes
  • 1½ cup Red Potatoes cut in ¾ inch cubes
  • 6 Garlic smashed and with peel
  • 1½ cup Zucchini diced - I have used baby grey zucchini variety
  • 1½ cup Broccoli Florets
  • 1 cup Bell Peppers diced
  • 1 Red Onion diced
  • 1 tablespoon Balsamic Vinegar divided
  • 1 tablespoon Honey divided
  • Salt to taste
  • Freshly Ground Pepper few
  • 2-3 tablespoons Olive Oil divided
  • 6-7 Fresh Thyme Sprigs divided
  • 1 Fresh Rosemary Sprig only leaves - roughly chopped or torn, divided
US Customary - Metric

Instructions

  • Pre-heat the oven at 425°F and line the baking sheet pan with parchment paper.
  • In a large bowl, add cubed sweet potatoes, potatoes, smashed garlic, 1 teaspoon balsamic vinegar, 1 teaspoon honey, salt, few crushes of black pepper, 1 tablespoon olive oil, few sprigs of thyme, and a sprinkle of fresh rosemary leaves. Using hands toss well to combine and coat the vegetables.
  • Spread the tossed potatoes on lined sheet pan in the even layer. Pop it into the oven and roast for 20 minutes.
  • Meanwhile, in the same bowl ( we used to toss the potatoes), add zucchini, broccoli florets, bell peppers, onion, remaining balsamic vinegar and honey, season with salt pepper, olive oil, and the remaining herbs. Toss well to combine and coat.
  • After 20 minutes, carefully remove the sheet pan using gloves or kitchen towel, add and spread the remaining coated vegetables in even layer using a spatula.
  • Pop the sheet pan back into the oven and roast for another 15-20 minutes or until veggies are tender with crisp edges.
  • Sprinkle chopped fresh parsley and serve hot or warm!

Nutrition

Calories: 163kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 42mg | Potassium: 673mg | Fiber: 5g | Sugar: 11g | Vitamin A: 14483IU | Vitamin C: 77mg | Calcium: 61mg | Iron: 1mg