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Best Sheet Pan Roasted Vegetables Recipe

Easy Sheet Pan Roasted Vegetables

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1 lb Baby potatoes Halved
  • 2 medium Carrots Peeled and chopped into 1-inch pieces
  • 1 medium Red bell pepper Chopped into 1-inch pieces
  • 1 medium Yellow bell pepper Chopped into 1-inch pieces
  • 1 medium Red onion Cut into thick wedges
  • 8 oz Brussels sprouts Trimmed and halved
  • 8 oz Asparagus Trimmed and cut into 2-inch pieces
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Garlic powder
  • 1 tsp Dried Italian seasoning
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper Freshly cracked

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • In a large mixing bowl, combine the halved potatoes, chopped carrots, red bell pepper, yellow bell pepper, red onion wedges, and halved brussels sprouts.
  • Drizzle the extra virgin olive oil over the vegetables. Sprinkle evenly with garlic powder, Italian seasoning, kosher salt, and black pepper. Toss well until all the vegetables are thoroughly and evenly coated.
  • Spread the seasoned vegetables onto the prepared baking sheet in a single layer. Ensure they are not overcrowded to prevent them from steaming instead of roasting.
  • Roast in the preheated oven for 20 minutes. Remove the pan from the oven, use a spatula to toss the vegetables, and then add the chopped asparagus to the pan.
  • Return the sheet pan to the oven and roast for an additional 10 to 15 minutes, or until all vegetables are fork-tender and have beautifully caramelized, crispy edges.
  • Remove from the oven and serve immediately. Garnish with a sprinkle of fresh parmesan cheese or fresh herbs if desired.