Oven Roasted Mixed Vegetables

Roasted mixed vegetables on a white serving platter.

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Oven Roasted Mixed Vegetables

A hearty sheet pan mixed vegetables roasted in stages for perfect texture, then finished with a tangy Italian vinaigrette. You get golden vegetables with crisp edges, tender centers, and deep, savory flavor.

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, Side Dish

Cuisine: American, Italian, Mediterranean

Keyword: roasted, roasted vegetables, vegetable medley

Servings: servings

Author: Pat Nyswonger

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

Cut evenly: Cut the vegetables in a uniform size, especially the potatoes and carrots, to ensure even roasting.

Stage by cook time: Start with dense veggies like potatoes and carrots, then add broccoli and Brussels sprouts later to avoid overcooking.

Leave space on the pan: Don’t overcrowd. Spread everything out in a single layer so they roast, not steam. If your pan isn't big enough divide the veggies among two sheet pans.

Don’t skip the flip: Turn the vegetables halfway through for even browning and caramelization.

Finish with vinaigrette: A drizzle right after roasting adds brightness and ties everything together.

Nutrition