Caramelized Sheet-Pan Roasted Vegetables
Crisp-tender roasted potatoes, carrots, onions, and seasonal veggies tossed with herbs and olive oil at high heat.
Diet labels (Vegetarian, Vegan, Gluten Free) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
10 mins
30 mins
40 mins
Easy
Crisp-tender roasted potatoes, carrots, onions, and seasonal veggies tossed with herbs and olive oil at high heat.
Ingredients
(7 items)- [ ]2 medium, cut into 3/4-inch chunks Potatoes (Yukon Gold or Russet)
- [ ]2 carrots, sliced into 1/2-inch coins Carrots or bell peppers
- [ ]1 large, cut into wedges Red or yellow onion
- [ ]3 tbsp Olive oil
- [ ]1/2 tsp Garlic powder
- [ ]1 tsp Dried rosemary or thyme
- [ ]To taste Kosher salt and black pepper
Substitutions:
- • Carrots → Broccoli florets, cauliflower, or zucchini
Instructions
- 1.
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
- 2.
Place chopped vegetables in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and herbs.
- 3.
Toss thoroughly with clean hands so every vegetable surface is lightly coated with oil.
- 4.
Spread onto the baking sheet in a single layer with space between pieces. Do not overlap.
- 5.
Roast for 25 to 30 minutes, flipping once halfway through, until edges are blistered and potatoes are fork-tender.
Printer-Friendly Recipe Card
Save ink or paper by printing just the ingredients and instructions, scaled to your desired servings.
Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
Place chopped vegetables in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and herbs.
Toss thoroughly with clean hands so every vegetable surface is lightly coated with oil.
Spread onto the baking sheet in a single layer with space between pieces. Do not overlap.
Roast for 25 to 30 minutes, flipping once halfway through, until edges are blistered and potatoes are fork-tender.
Ingredient Substitutions
- If you don't have Carrots: replace with Broccoli florets, cauliflower, or zucchini.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓A hot oven (around 425°F / 220°C) and space between the pieces give the best browning. Crowded pans or lower temperatures tend to steam the vegetables before they color.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
Learn how to store, substitute, and maximize these kitchen staples:
