When the colder weather rolls in, I start to lean into more soups and one-pot dishes. These sheet pan vegetables break up the monotony with crisp, crunch, and a burst of freshness. Plus, they’re an incredibly simple addition to a rice bowl, meat-and-three meal, or your Thanksgiving table.

It doesn’t get more simple than these veggies! Most of your meal-time labor goes into chopping. Save time by chopping on your meal prep day or buying yours pre-chopped from your favorite grocery store.

INGREDIENTS: EVERYDAY ROASTED VEGGIES

1/3 cup evo

3 medium carrots, cut into 1 1/2 in thick circles

1 1/2 cups of brussel sprouts, halved (about 1/2 lb)

2 cups new potatoes

(about 1/2 lb)

2 cups yukon gold potatoes

(about 1/2 lb)

1 tbsp dried oregano

1 tbsp dried rosemary

1 tsp dried thyme

1 tsp dried basil

1/4 tsp sea salt

1 tsp fresh ground pepper

RECIPE: EVERDAY ROASTED VEGGIES

• Prepare carrots and brussel sprouts.
• Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil.
• Place the vegetables on a baking sheet. Add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. (Add more oil if the vegetables seem dry.)
• Spread the vegetables evenly. Place on middle rack in oven and bake at 400° for 35 to 40 minutes.

RECIPE TIPS

Baby potatoes and they are not as starchy as larger potatoes, so they’re great for roasting.

Yukon potatoes add a little sweetness to make a great combo.

Variation: Parsnips and sweet potatoes are two other great additions.

Tip: more room on the baking sheet means crisper and truly roasted vegetables

What vegetables did you try? Hope these turn out wonderfully warm, crispy, and flavorful for you!

Click here for your printable Roasted Vegetables recipe.