Oven Roasted Veggies – yes please!
At the farm, roasted veggies aren’t just for Fall – we love them all year round. While we prefer brussels sprouts & carrots combination, if I happen to have some parsnips or sweet potato on hand those will join the roasting party too. The prep is a snap as all you need to do is wash, peel (sometimes I even skip the peeling step if I’ve scrubbed the veggies well), cut and bake. Easy peasy friends. And what a splendid splash of color these vegetables can add to a ho-hum chicken dinner or take a steak dinner to the next level. I love using rainbow carrots for this dish for a little whimsy if I have them.
How to make Oven Roasted Vegetables:
- Preheat oven to 425F
- Wash all your veggies
- Peel sweet potatoes (if using)
- Peel parsnips & carrots (if using) – sometimes I skip this if they have been well scrubbed as it adds a more “rustic” feel to the dish
- Cut ends off brussels sprouts (if using)
- Cut brussels sprouts in half lengthwise
- Cut all other vegetables into uniform sizes. (about the same size as 1/2 of a brussels sprout)
- Place in a large bowl
- Sprinkle with salt, pepper, garlic & onion powder
- Toss in olive oil until coated
- Lay a sheet of parchment on a rimmed cookie sheet or jelly roll pan.
- Dump all your vegetables onto your pan and arrange in a single layer.
- Roast in the oven for 30 minutes, checking 1/2 way through and rotating pan 180 degrees if needed.
- After 30 min, test for doneness using a fork.
- If needed, roast for another 10 min.
- ENJOY!
This dish pairs so well with Oven Roasted Whole Chicken! It rounds out the perfect comfort food meal with some added color and a bit of an earthy flavor. We like ours a bit more on the “done” side as it tends to bring out almost a background of caramelized flavor. So tasty! You’ll want to experiment with your favorite veggie combo – try parsnips, beets, sweet potatoes if you have them.
Our favorite Oven Roasted Vegetables
DifficultyEasy
Servings4
Prep time15 minutes
Cook time30 minutes
Total time45 minutes
This recipe is so easy and gives any meal a splash of fancy color and deliciousness! Using any combination of root veggies is allowed - pick the ones you like and ditch the ones you don't. This is a side dish found on our farm table at least once a week.
Ingredients
- 6 cups root vegetable combo of your choice - cut into uniform sizes, we love carrots, brussels sprouts, sweet potatoes & parsnips
- 2 Tbls olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
Instructions
- 1
Preheat oven to 425F
- 2
Wash all veggies
- 3
Peel sweet potatoes (if using)
Peel parsnips & carrots (if using) – sometimes I skip this if they have been well scrubbed as it adds a more “rustic” feel to the dish
Cut ends off brussels sprouts (if using)
- 4
Cut brussels sprouts in half lengthwise
Cut all other vegetables into uniform sizes. (about the same size as 1/2 of a brussels sprout)
Place in a large bowl
- 5
Sprinkle with salt, pepper, garlic & onion powder
Toss in olive oil until coated
- 6
Lay a sheet of parchment on a rimmed cookie sheet or jelly roll pan.
Dump all your vegetables onto your pan and arrange in a single layer.
- 7
Roast in the oven for 30 minutes, checking 1/2 way through and rotating pan 180 degrees if needed.
- 8
After 30 min, test for doneness using a fork.
If needed, roast for another 10 min.
Notes
Recipe as shown in photos used 1 pound of brussels sprouts and 1 pound of carrots.
We love using the leftovers as a base underneath some over-easy farm fresh eggs in the morning. Delish!
Keywords:carrots, brussels sprouts, potatoes, parsnips, roasted vegetables
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