Ingredients
Method
Preheat the Oven:
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper.
Prepare the Vegetables:
- Wash and prep the vegetables by halving or quartering potatoes to a uniform size, slicing carrots and peppers, and chopping onions and broccoli into bite-sized pieces.
Mix the Seasoning:
- Whisk together olive oil, garlic, rosemary, thyme, salt, and pepper in a large mixing bowl.
Toss Everything Together:
- Add the potatoes and vegetables to the bowl and toss until evenly coated with the oil and seasoning.
Arrange on Baking Sheet:
- Spread the vegetables in a single layer on the prepared baking sheet, using two sheets if necessary to avoid overcrowding.
Roast the Vegetables:
- Roast for 35 to 40 minutes, flipping halfway through, until the potatoes are golden and tender and the vegetables are lightly crisped.
Finish and Serve:
- Remove from the oven and garnish with fresh parsley and lemon juice or zest, adding optional parmesan or red pepper flakes before serving hot.
Nutrition
Notes
Veggie Variations: I often swap the broccoli for cauliflower or even Brussels sprouts when I want a deeper flavor, just make sure to cut everything into similar sizes so they cook at the same rate.
Leftover Logic: These keep well in the fridge for about four days, and I suggest reheating them in a hot skillet with a tiny splash of oil to bring back that lovely roasted texture instead of using the microwave.
Prep Ahead: You can chop the potatoes and carrots a day early and keep them in a bowl of water in the fridge, which I find saves me so much stress on busy weeknights.
The Golden Rule: Avoid crowding your baking sheet because if the vegetables are too close together they will steam rather than roast, so I always use two pans if I decide to double the batch.
Flavor Finish: I never skip the fresh lemon juice at the very end because that bright hit of acidity cuts through the richness of the olive oil and makes the herbs really pop.
Pan Choice: I prefer using a heavy rimmed baking sheet because it conducts heat more evenly, ensuring the potatoes get those crispy edges that I absolutely love.