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.
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!
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