One-Pan Roasted Vegetables
Caramelized, crispy-edged roasted vegetables on a single sheet pan. The easiest side dish there is.
Roasting is the move that makes vegetables actually exciting. High heat caramelizes their natural sugars, turning even humble carrots and broccoli sweet, crispy, and deeply flavorful. And it all happens on one pan with almost no babysitting.
Use whatever’s in season or in the fridge: root vegetables, broccoli, cauliflower, Brussels sprouts, peppers, and onions are all excellent. Just give them room on the pan so they brown instead of steam.
Ingredients
- 5 cups mixed vegetables, chopped
- 3 tbsp olive oil
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the vegetables into evenly sized pieces so they cook at the same rate.
- Toss them in a bowl with the olive oil, garlic powder, salt, and pepper until well coated.
- Spread them out in a single layer on a baking sheet, leaving space between the pieces.
- Roast for 30–35 minutes, tossing once halfway through, until tender and browned at the edges.
- Serve warm.
Equipment
- Baking sheet
- Mixing bowl
Tips
- Don't crowd the pan. Vegetables packed too tightly steam and go soft instead of roasting and caramelizing.
- A hot oven (425°F) is what gives you those crispy, browned edges. Lower and they just get soggy.
- Cut everything roughly the same size so nothing burns while the rest is still raw.