Quick & Easy Crispy Roasted Vegetables Recipe | Simple Side Dish

Name: Quick & Easy Crispy Roasted Vegetables Recipe | Simple Side Dish
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 medium Potatoes (Roughly 600g, cut into 1-inch (2.5 cm) wedges); 2 large Carrots (Roughly 200g, peeled and cut into 1-inch (2.5 cm) chunks); 1 large Red Onion (Roughly 150g, cut into thick wedges); 1 large Bell Pepper (Roughly 150g, any color, deseeded and cut into 1-inch (2.5 cm) strips); 3 tbsp Olive Oil (Extra virgin olive oil recommended); 1 tsp Salt (Kosher or sea salt); 0.5 tsp Black Pepper (Freshly ground for best flavor); 1 tsp Dried Rosemary (Can substitute with 1-2 sprigs of fresh rosemary)

Learn how to make delicious and perfectly crispy roasted vegetables with this quick and easy recipe. Ideal as a healthy side dish for any meal, these veggies are seasoned simply and roasted to perfection. A great way to add flavor and nutrition to your table!

#Roasted Vegetables

#Side Dish

#Easy Recipe

#Healthy

#Vegan

#Vegetarian

#Quick Meal

Freshly Chopped Vegetables

Recipe Information

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Easy

Mediterranean

English

Nutrition (per serving)

150

Calories

Protein

20g

Carbs

Fat

Seasoning the Vegetables

Ingredients

Potatoes
(Roughly 600g, cut into 1-inch (2.5 cm) wedges)
2 medium
Carrots
(Roughly 200g, peeled and cut into 1-inch (2.5 cm) chunks)
2 large

Red Onion
(Roughly 150g, cut into thick wedges)
1 large
Bell Pepper
(Roughly 150g, any color, deseeded and cut into 1-inch (2.5 cm) strips)
1 large
Olive Oil
(Extra virgin olive oil recommended)
3 tbsp
Salt
(Kosher or sea salt)
1 tsp
Black Pepper
(Freshly ground for best flavor)
0.5 tsp

Dried Rosemary
(Can substitute with 1-2 sprigs of fresh rosemary)
1 tsp

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Veggies Ready for Roasting

Instructions

0/5 completed

1
Preheat oven to 200°C (400°F). Wash and chop all vegetables into roughly equal-sized pieces to ensure even cooking.
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5m
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Preheat oven to 200°C (400°F). Wash and chop all vegetables into roughly equal-sized pieces to ensure even cooking.
5m
Ensure even size for consistent cooking.
2
In a large mixing bowl, combine the chopped potatoes, carrots, red onion, and bell pepper. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried rosemary. Toss well until all vegetables are evenly coated.
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3m
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In a large mixing bowl, combine the chopped potatoes, carrots, red onion, and bell pepper. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried rosemary. Toss well until all vegetables are evenly coated.
3m
Use your hands to really coat all vegetables well.

3
Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. Avoid overcrowding the tray to ensure proper roasting and crispiness.
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2m
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Spread the seasoned vegetables in a single layer on a large baking sheet lined with parchment paper. Avoid overcrowding the tray to ensure proper roasting and crispiness.
2m
Don't overcrowd the tray; use two trays if needed.
4
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender-crisp and lightly browned. For best results, toss the vegetables halfway through the cooking time to ensure even browning.
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25m
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Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender-crisp and lightly browned. For best results, toss the vegetables halfway through the cooking time to ensure even browning.
25m
Flipping halfway helps achieve even crispiness.
5
Remove the baking sheet from the oven. Serve the crispy roasted vegetables hot immediately as a delicious and healthy side dish.
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1m
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Remove the baking sheet from the oven. Serve the crispy roasted vegetables hot immediately as a delicious and healthy side dish.
1m
Serve immediately while still hot and crispy.