Roasted Vegetables from the Pot

These Roasted Vegetables bake up tender and flavorful with irresistible caramelized edges. It’s a simple sheet pan side that goes with everything.

author’s note

My No Fail Roasted Veggies Formula!

If you’ve been around here for a bit, you probably know my One-Pan Italian Sausage and Veggies recipe. It’s one of the most popular things I’ve ever shared! Millions of people have made it (which still blows my mind), and the reviews have been so kind.

After that recipe took off, I couldn’t stop experimenting with different veggie combinations and seasonings. Over time, I’ve learned a lot about what really makes roasted vegetables go from “fine” to fantastic.

This recipe is the end result of all that testing — my go-to mix of vegetables, a reliable seasoning combo, and all the little tricks I’ve picked up along the way. Roasted vegetables might seem simple, but a few straightforward tweaks make a huge difference. I can’t wait to share all my best tips with you!

How To Make Roasted Vegetables

1. Heat oven to 400°F (or 425°F for extra caramelization).
2. Prep veggies: cut into similar-sized pieces so they cook evenly.
3. Toss on a sheet pan with olive oil, herbs, salt, and pepper.
4. Spread out in a single layer so they roast instead of steam.
5. Roast 35–40 minutes, flipping halfway until tender and golden.
6. Finish with a sprinkle of Parmesan or fresh herbs if you’d like.

Featured Comment

“My husband chose to have thirds for these veggies over having more steak! Unheard of for him.”

– Arlene

Reader’s Notes & Tips

My Top Tips For reliable Roasted Vegetables

• Give veggies space so they roast instead of steam.
• Use a hot burner (400–425°F) for tender insides and caramelized edges.
• Cut into similar sizes for even cooking.
• Toss halfway through and bake until the edges turn golden brown for the best flavor.

Tools That Make Things Easier

• Use a 15×21 inch sheet pan for crispy roasted vegetables. This large pan gives veggies space to caramelize and cook faster.
• A sturdy cutting board keeps things stable when chopping, especially root veggies.
• A sharp chef’s knife makes cutting easier and prevents struggling with tough veggies.

More Roasted Veggie Recipes:

Side Dishes

Roasted Sweet Potatoes

Side Dishes

Roasted Asparagus Recipe (Two Ways!)

Side Dishes

Roasted Broccoli Recipe

Vegetables

Roasted Cauliflower (Two Ways!)

What To Do With Roasted Vegetables:

• Enjoy right out of the oven with dinner! It is satisfying to them with Blackened Chicken or Italian Chicken Marinade.
• Holiday spread: Serve on your Thanksgiving or Christmas table with slow cooker Turkey Breast, Sweet Potato Casserole, Winter Salad, Thanksgiving Dressing, and no-knead Dinner Rolls. For Easter, pair with Deviled Egg Recipe, Cobb Salad, and Drop Biscuits.
• Meal prep: It is satisfying to the leftovers cold from the fridge as a quick snack or tossed into a salad like my Garden Salad.

Storage

• Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
• Reheat: Warm in the oven or air fryer at 375°F until crisp; avoid microwaving to keep texture.

Ingredients

• 1/4 cup olive oil
• 1-3/4 cups carrots (medium carrots, peeled and cut to 1-1/2 inch chunks, 3 to 4 carrots)
• 1/2 pound large Brussels sprouts (2 cups, halved, with outer leaves removed)
• 1 pound baby red potatoes (packed 3 cups, halved or quartered)
• 1 large red onion (2 cups, halved and cut into thick 1-inch pieces)
• 1 pound sweet potatoes (packed 3 cups, peeled and cut to 1-1/2 inch thick slices)
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt
• Fresh herbs (such as thyme or parsley, to finish, skippable)
• Parmesan cheese

Method

1. Heat oven to 400°F. Prepare an extra-large ( 15×21-inch ) sheet pan or 2 smaller (11×17-inch) sheet pans (see note 1) and keep nearby.
2. (See note 2.) Peel carrots and cut on the diagonal into large chunks (thick carrots—cut 1-inch chunks; thinner—cut 1-1/2-inch chunks). Remove the outer leaves of the sprouts and halve them. Halve baby red potatoes (quarter especially large ones). Halve red onion and cut into thick, 1-inch pieces. Peel sweet potato(es) and cut into large, 1-1/2-inch chunks/slices.
3. Place all veggies on the prepared sheet pan and drizzle with the oil. Sprinkle on the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add 1 teaspoon salt and 1/4 teaspoon pepper). Toss well with your hands, evenly coating all the vegetables with the seasonings and oil. Then use your hands to space veggies out so they aren’t overlapping or crowded.
4. Place the tray on middle rack of the preheated oven and bake 35–40 minutes, flipping the veggies and spacing them out again 20 minutes through.
5. Remove from oven and taste, adding extra salt/pepper if needed. skippable: top with fresh herbs or use a fine grater to grate some Parmesan cheese on top. Enjoy immediately.