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Roasted root vegetables in a white dish.

Basic Roasted Vegetables

This no-fail roasted vegetable recipe is a hit with all ages. You can use up whatever veggies you have in the fridge to make up this crisp, yummy side dish.

Yield: 8 servings 1x
Prep: 15 minutesCook: 30 minutesTotal: 45 minutes


  • 1 pound carrots, peeled and sliced or diced (or use baby carrots)
  • 1 pound Yukon gold or red baby potatoes, cut in half or quartered
  • 1 large sweet potato, peeled and diced
  • 3 tablespoons olive or avocado oil (enough to make sure all veggies are coated)
  • 1 1/2 teaspoons Kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons chopped flat-leaf parsley (optional)

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  1. Preheat the oven to 425°F. Line two rimmed baking sheets with foil or parchment paper for easy clean up. 
  2. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, pepper, and garlic powder. Toss well and spread out on the pan.
  3. Bake for about 25 to 35 minutes, until all the vegetables are tender and starting to brown, turning once with a metal spatula halfway through. Keep an eye on them so they don’t burn.
  4. Sprinkle with fresh parsley, taste and season to taste, and serve warm or room temp.


  • Try to cut the veggies about the same size so they cook at an even rate.
  • Do your best to spread out the veggies, so they aren’t touching. This enables them to roast on all sides, instead of steaming.
© Author: Polly Conner
Cuisine: Vegetarian Method: Bake