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Sheet pan roasted mixed vegetables are caramelized, deeply savory, and nothing like those limp frozen blends or steam-in-bag sides.
High heat and staggered timing help each vegetable roast properly. Potatoes, carrots, and red onion roast first with broccoli and Brussels sprouts added later so they finish crisp and just-tender. A drizzle of Italian vinaigrette at the end adds tang and brightness to the mix.
Here’s Why This Mixed Roasted Vegetable Recipe Works
Staggered roasting preserves texture: Hardier veggies like potatoes and carrots go in first, while quicker cooking broccoli and Brussels sprouts join later for perfect doneness.
Sheet pan helps with maximum caramelization: Spreading everything in a single layer helps each piece brown, not steam.
Fennel adds a subtle sweet note: It roasts down sweet and tender, giving the mix a subtle anise lift.
Vinaigrette is an easy flavor boost: A quick drizzle at the end adds zip without extra work.
Ingredient Notes
Potatoes: Small waxy potatoes (like Yukon Gold or red) hold their shape and roast up creamy inside with crisp edges. Cut them in half or quarters depending on size.
Fennel: If you’ve never cooked with fennel (or think you don’t like it), roasting might convert you. The licorice edge softens into something mellow and sweet, especially with a little caramelization.
Brussels sprouts and broccoli: These go in later to avoid overcooking. You want a tender yet crisp texture, not mushy florets.
Red onion: Roasts down to soft, jammy bites that balance the mix with a hint of sweetness and sharpness.
Italian vinaigrette: A finishing drizzle adds brightness and ties the flavors together. Homemade is easy and punchy, but a good bottled vinaigrette works just as well.
These roasted vegetables make an easy side for my salmon in tarragon sauce or other simple seafood mains. They also pair well with broiled pork chops for an easy dinner with very little extra work.
Recipe Tips
Cut uniformly: Aim for similar sizes so the vegetables cook evenly, especially with potatoes and carrots.
Don’t crowd the pan: Use a large sheet pan (or two) to avoid steaming instead of roasting.
Olive oil matters: Use enough to lightly coat, but not drown. You want sizzle, not sogginess.
Season twice: A little extra salt and pepper before the final roast helps build depth.
Serve warm or room temp: These vegetables hold up well and are just as good slightly cooled. This is a great recipe for meal prep.
Fennel tip: Leave the core in: It helps the wedges stay intact through roasting and softens into a tender center.
Use what you have: Don’t stress exact veggie amounts. This recipe is forgiving as long as you keep the pan from overcrowding.
Optional finish: A handful of chopped parsley or thyme after roasting adds color and a fresh contrast to the caramelized flavors.
Oven Roasted Vegetables
Roasted mixed vegetables are proof that simple techniques and solid timing can transform a pile of produce into something craveable. Make it once and you’ll be hooked.
Serve these roasted vegetables alongside baked chicken breast for an easy dinner that doesn’t need much else.
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Oven Roasted Mixed Vegetables
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Ingredients
- 6 to 8 baby potatoes, cut in half
- 2 to 3 carrots, peeled and cut into 1-inch pieces
- 1 red onion
- 1 fennel bulb, trimmed and cut into 6 wedges, core left intact
- extra virgin olive oil, divided
- Salt and pepper
- 4 to 6 Brussels sprouts, halved
- 1 head broccoli, cut into 2-inch florets
- ¼ cup Italian vinaigrette, homemade or storebought
Instructions
- Heat oven to 425°F. Line a large rimmed sheet pan with parchment paper.
- Place the potatoes, carrots, red onion and fennel in the center of the pan. Drizzle with olive oil, spread them across the pan, sprinkle with salt and pepper. Roast the vegetables until barely tender, about 40-45 minutes, flipping them halfway with a wide spatula or tongs.
- While the vegetables are cooking, add the Brussels sprouts and broccoli to a bowl and drizzle with olive oil, reserve.
- Remove the pan from the oven and use a spatula to make space between the vegetables. Add the Brussels sprouts and broccoli, spreading them evenly across the pan. Sprinkle with more salt and pepper, then return the pan to the oven and roast for 15–20 minutes, or until everything is browned and tender.
- Transfer the vegetables to a serving platter and drizzle with Italian Vinaigrette.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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