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Simple Roasted Vegetables

So easy you will make them all the time! I offer variations below for added vegetables and herbs. Have fun.

Course Side Dish
Cuisine American
Keyword easy side dish recipe, holiday recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Linda Spiker


In this variation we are using:

  • 10 rose or white new potatoes, quartered
  • 8 carrots carrots, peeled and cut into 3" pieces
  • 6 shallots, peeled and cut in half


  • zucchini, corn on the cob or asparagus (see cooking instructions below)
  • herbs like chopped rosemary or thyme


  1. Preheat oven to 400 degrees and place rack in upper third of oven. Place parchment paper on a rimmed cookie sheet.
  2. Prepare veggies and place them on pan.
  3. Drizzle veggies with olive oil (enough that all veggies are glistening but not drenched) and toss. Sprinkle with sea salt and freshly ground pepper. Toss. (add herbs if desired)
  4. Bake to your liking (45-55 minutes). I like to roast vegetables till the edges are crispy and slightly browned.


  1. If you would like to add asparagus, zucchini or corn on the cob, add them to the pan ten minutes before root veggies are done.
  2. For rosemary or thyme vegetables, chop fresh herbs and sprinkle over vegetables before cooking.

Recipe Notes

You can use any root veggie you like or a combination of many. Carrots, beets, potatoes, shallots, butternut squash, even brussels sprouts etc...