Simple Pan Roasted Vegetables
- Antonia Quinn
- Feb 23, 2018
- 2 min read
This is one of my absolute favorite go to recipes for weeknight dinner or whenever I don't want to put too much work or thought into cooking. It's super healthy, and even better, it's incredibly delicious. These go great with roasted chicken, steak, or fish, but also make a really filling meal just on their own. You can always switch up the vegetables, but these are my favorites to make!
Note: the order of tossing the vegetables in the mixing bowl doesn't matter too much because they're all being tossed in olive oil. However, I like to save the potatoes and sweet potatoes until the end because you're tossing them with garlic and honey, respectively, and don't really want that flavor on all the veggies.
Ingredients:
- 1 small yellow onion
- 3 medium to large carrots
- 1 small head of broccoli, trimmed and sliced
- 6 small white or gold potatoes, cut into quarters
- 1 small sweet potato, cut into 1/2 inch cubes
- 10 brussel sprout, halved lengthwise
Seasoning:
- 6 tablespoons of olive oil
- 2 cloves of garlic, minced
- salt and pepper
- 1 teaspoon of honey
Directions:
1. Preheat oven to 400 degrees F
2. Cut up all your veggies, then line a baking sheet (or two) with parchment paper
3. Take a big mixing bowl, and first toss in your Brussel sprouts with one tbsp of olive oil, a sprinkle of salt and freshly ground black pepper. Place them on one end of the pan.
4. Put broccoli in bowl and toss gently (to prevent it breaking apart) with one tbsp of olive oil, salt and pepper. Arrange on pan. Next do the same process for the onions and then the carrots.
5. Toss the potatoes with the minced garlic, one tbsp of olive oil, salt, pepper, and red pepper flakes (optional, but I like a lot of spice!). Place potatoes on sheet, and make sure to get all garlic scooped out of the bowl with the potatoes.
6. Now toss the sweet potatoes with 1 tsp of honey, salt, and pepper. Arrange on baking sheet.
7. Bake for about 10-15 minutes, then toss the veggies around and put back in the oven for about 15-20 minutes. I took the pan of onions, carrots, and broccoli out about 5 minutes before the other pan because they cook a little bit faster.
