The ultimate BEST EVER easy roasted vegetables! via

Deliciously seasoned roasted greens with an unimaginable seasoning mix. We make these roasted veggies not less than as soon as every week at my residence — they’re nice served alongside a meat-heavy dish or ready forward of time for wholesome meal prepping in the course of the week.

These roasted greens make the proper aspect dish to this loopy common crockpot chili! OR use this chicken marinade recipe to grill up some hen and serve with these veggies!

A pan full of roasted vegetables

Roasted Greens

It’s about TIME we had some roasted greens round these elements 😉 December has been crammed with method an excessive amount of sugar (sure, I’ll lastly admit that may be a factor), and I nonetheless have a number of cookie recipes to share earlier than the yr is thru.

I’ve talked about earlier than that I’ll be making (with loads of assist!) round 800 cookies for my sister’s marriage ceremony that’s THREE days after Christmas. The perfectionist in me desires each recipe to be the very best and there has not been someday in December the place I haven’t made/examined not less than two batches of cookies. And sadly my testing isn’t missing on style checks….Seasoning to use on roasted vegetables

So in my makes an attempt to steadiness out a few of this cookie and sugar insanity, I’ve additionally been roasting lots of veggies. This recipe features a spice combination that’s my absolute favourite, and relaxation assured these greens are on the menu for our Christmas Eve dinner.

This yr I’m internet hosting Christmas Eve dinner and I’ll admit I’ve gotten method too excited concerning the menu. Up to now I’m planning on making these roasted greens coupled with this salad, this “salad“, and this salad. And naturally ham + mashed potatoes are a should. These all can be paired with glowing pomegranate lemonade and a few enjoyable appetizers I’ve been testing. As nice as Thanksgiving is, ham occurs to be my favourite meat so Christmas Eve dinner all the time takes first place in my coronary heart.

And simply in case you’re questioning, I’ve been engaged on a créme brûlée recipe for dessert. I labored at a elaborate restaurant in Utah for 6-7 years and so they had one of the best créme brûlée I’ve ever had, so a re-creation of that has been within the works for a few weeks, and hopefully I’ll have that out quickly. (UPDATE: créme brûlée recipe right here!)
A plate of roasted vegetables

Now again to those roasted veggies. This recipe is extraordinarily straightforward, however I do have a number of tricks to make these prove one of the best 🙂

Easy methods to make one of the best oven roasted greens

  • Ensure that the greens don’t overlap. For those who pile greens on prime of one another in your sheet pan, they’ll find yourself steaming as a substitute of roasting. Whereas steamed greens are undoubtedly not dangerous there is no such thing as a comparability to roasted vegetable! To keep away from overlap, use a really giant sheet pan or roast the greens on 2 totally different sheet plans. Ensure that the greens every have their very own “house” and aren’t overlapping with one another.
  • Use a scrumptious spice combination. This recipe contains my absolute favourite spices with roasted greens! However after all, modify the quantities (and sorts of seasonings) to your desire. In my view, freshly cracked pepper and sea salt make a world of a distinction from conventional salt and pepper!
  • Flip the veggies midway by means of baking time: Across the 20 minute mark of roasting these veggies, make certain to flip and stir the greens round a bit. This ensures a fair roasting on ALL sides of ALL the veggies.

Scooping roasted vegetables out of a pan

Extra Straightforward Facet Dishes:

Straightforward Roasted Greens

Deliciously seasoned roasted greens


Facet Dish



Key phrase:

roasted greens

Servings: 6 -Eight servings as a aspect

Energy: 239 kcal

Writer: Chelsea


  • 1/4
    Further Virgin Olive Oil
    (you might want a bit extra)
  • 3
    medium carrots,
    peeled and lower into 1 – 1-1/2 inch chunks
  • half of
    pound (about 1-1/2 cups)
    giant Brussels sprouts,
    outer leaves eliminated and halved
  • 1
    pound (about 4-1/2 cups)
    child purple potatoes,
    halved or quartered
  • 1
    purple onion,
    halved and lower into thick 1-inch items
  • 1
    pound (about 1-1/Four cup)
    candy potatoes,
    peeled and lower into 1 1/2-inch thick slices
  • 3/4
    dried oregano
  • 3/4
    dried CRUSHED rosemary
  • 1
    dried thyme
  • 1
    dried basil
  • Freshly cracked pepper and sea salt
  • Non-compulsory: recent herbs (comparable to thyme or parsley) to garnish with


  1. Preheat oven to 400 levels F. Seize a big (11×17-inch) or 2 smaller sheet pans and put aside. Put together the veggies: peel the carrots and lower into giant chunks (if they’re thick do 1 inch chunks if they’re thinner do 1-1/2 inch chunks), take away the outer leaves of the brussels and halve them, halve the child purple potatoes (quarter particularly giant ones), halve the purple onion and lower into thick 1-inch items, peel the candy potato(s) and lower into giant 1-1/2 inch chunks/slices.

  2. Place all of the ready greens in a single even layer (do NOT overlap otherwise you’ll steam the veggies as a substitute of roasting them) on the ready baking sheet(s) and add the oregano, rosemary, thyme, and basil. Add salt and pepper to style (I add about half of teaspoon sea salt and about 3/Four teaspoon pepper). Add the olive oil and toss properly, evenly coating all of the greens with the seasonings and oil. (Add 1-2 extra tablespoons of oil if the greens appear dry.)

  3. Place on center rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.

  4. Take away from the oven and revel in instantly.