Description
This roasted vegetable medley is a simple and delicious side dish perfect for any meal.
Ingredients
Scale
- 2 cups carrots
- 2 cups Brussels sprouts
- 1 large red onion
- 2 cups baby potatoes or Yukon Gold
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Cut vegetables into uniform, bite-sized pieces. Halve Brussels sprouts, quarter the onion, and slice carrots and potatoes evenly.
- Toss all chopped vegetables in a large mixing bowl with olive oil, thyme, salt, and pepper until fully coated.
- Spread the seasoned vegetables in a single layer on the baking sheet, leaving space between pieces.
- Roast for 25–30 minutes, flipping once halfway through, until vegetables are golden brown and tender.
- Remove from the oven and garnish with extra thyme if desired. Serve hot.
Notes
- This dish pairs well with a variety of main courses.
- Add your favorite herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg