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.
Ingredients
- 1 pound carrots, peeled and sliced or diced (sub: baby carrots)
- 1 pound Yukon gold potatoes, cut in half or quartered (sub: red baby potatoes)
- 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)
Instructions
- Preheat the oven to 425°F. Line two rimmed baking sheets with foil or parchment paper for easy clean up.
- 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.
- 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.
- Sprinkle with fresh parsley, taste and season to taste, and serve warm or room temp.
Notes/Tips
- 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.
Nutrition
Calories: 139 kcal (7%) | Carbohydrates: 21 g (7%) | Protein: 2 g (4%) | Fat: 5 g (8%) | Sodium: 494 mg (21%) | Fiber: 4 g (17%) | Sugar: 4 g (4%)
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