Roasted Potatoes, Carrots, and Brussels Sprouts

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Roasted Potatoes, Carrots, and Brussels Sprouts is a simple side dish that’s prepped in just 15 minutes. This dish is roasted in two baking sheets with just a few ingredients for easy clean-up!

Try my Balsamic Glazed Brussel Sprouts and Sweet Potatoes next!

Overhead shot of a bowl of roasted potatoes, carrots, and Brussels sprouts.

Oven Roasted Vegetables

We roast some type of vegetable every single week. The combo pictured is one of our favorites, but I often roast others – like sweet potatoes, cabbage, cauliflower, broccoli, zucchini, yellow squash, butternut squash, tomatoes, onions, etc.

I recently shared my Gnocchi with Roasted Vegetables and you should try that one soon! My Balsamic Roasted Brussels Sprouts and Sweet Potatoes is a blog favorite and it’s delicious too.

Tips for roasting vegetables in the oven:

Tip #1
Cut them in roughly the same size. Try to chop the vegetables in similar size, so that they cook evenly. You want them to all be done at the same time, so you can avoid mushy veggies or some that aren’t done.

Tip #2
Split up certain vegetables. Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet. (The three pictured are all hearty and can be cooked together.)

For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan.

Tip #3
Don’t skimp on the oil. Be GENEROUS with the oil so that the veggies are well coated. I recommend using a bowl to combine veggies and oil – and toss them well. You’ll add the seasoning next.

Tip #4
Add plenty of seasoning. Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!

Tip #5
Give them space. Use extra baking sheets to avoid the veggies being piled up. When roasting veggies, you’re looking for a little crispiness. Piling up veggies too close together will cause them to steam instead, and you won’t get the crispiness.

Side view of a bowl of roasted veggies.

Ingredients Needed

  • Potatoes – I love using yellow potatoes in this recipe. However, you could use any potato, like russet, sweet potato, white, or even purple.
  • Carrots – I recommend whole carrots for best flavor. The mini bagged carrots are often times watery and not so fresh.
  • Brussels Sprouts – Chop the Brussels in half, or in quarters if they’re extra large.
  • Olive Oil – I use 1/4 cup of extra virgin olive oil for this recipe.
  • Salt and Pepper – Kosher salt and freshly ground black pepper, to taste.
A tray of whole carrots, Brussels sprouts, and potatoes.

How to make Roasted Veggies

Step 1
Chop veggies. Chop the vegetables in chunks, keeping them close to the same size. Combine them in a large bowl.

Step 2
Add oil and seasonings. Add the olive oil, salt, and pepper. Stir it up with a large spoon.

Step 3
Place on baking sheets. Spread the vegetables on two baking sheets prepared with parchment paper.

Two sheet pans of chopped veggies ready to roast.

Step 4
Roast. Roast the vegetables on two racks, in a preheated 400 degree oven, until fork tender. Rotate the pans as needed to cook equally. Transfer to a large bowl to serve.

A partial view of a bowl of roasted veggies.

What to serve with Roasted Vegetables

Side view of a bowl of roasted veggies, with a spoon.

xoxo ~Sue

A bowl of roasted potatoes, brussels, and carrots.

Roasted Potatoes, Carrots, and Brussels Sprouts

Roasted Potatoes, Carrots, and Brussels Sprouts is a simple side dish that's prepped in just 15 minutes. This dish is roasted in two baking sheets with just a few ingredients for easy clean-up!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 186kcal
Author: Sue Ringsdorf

Ingredients

  • 1 pound yellow potatoes – chopped
  • 1 pound brussels sprouts – leaves removed and chopped
  • 1/2 pound carrots – peeled and chopped
  • 1/4 cup olive oil
  • kosher salt and freshly ground black pepper – to taste

Instructions

  • Preheat oven to 400 degrees.
  • Chop the vegetables in chunks, keeping them close in size for even cooking. Add them to a large mixing bowl.
  • Add the olive oil, salt, and pepper to the bowl. Stir well to combine.
  • Spread on two baking sheets. Add parchment paper to two baking sheets and spread out the veggies evenly. Add additional salt and pepper, if needed.
  • Roast the vegetables on two racks of your oven. Rotate baking sheets as needed.
  • Transfer roasted vegetables to a large bowl for serving.

Notes

Tips for roasting vegetables in the oven:

Tip #1
 Cut them in roughly the same size. Try to chop the vegetables in similar size, so that they cook evenly. You want them to all be done at the same time, so you can avoid mushy veggies or some that aren’t done.
Tip #2
 Split up certain vegetables. Depending on the type of vegetable you’re cooking, you may want to cook all one type on each sheet. (The three pictured are all hearty and can be cooked together.
For instance, zucchini, squash, and tomatoes may get mushy when cooked with potatoes, so they should be cooked on a separate pan.
Tip #3
 Don’t skimp on the oil. Be GENEROUS with the oil so that the veggies are well coated. I recommend using a bowl to combine veggies and oil and toss them well. You’ll add the seasoning next.
Tip #4
 Add plenty of seasoning. Unless you are on a heart-healthy diet, be quite liberal with your salt and pepper. You want some seasoning on every single veggie!
Tip #5
  Give them space. Use extra baking sheets to avoid the veggies being piled up. When roasting veggies, you’re looking for a little crispiness. Piling up veggies too close together will cause them to steam instead, and you won’t get the crispiness.

Nutrition

Calories: 186kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 50mg | Potassium: 733mg | Fiber: 6g | Sugar: 4g | Vitamin A: 6886IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

4 Comments

  1. Brynn Warrick says:

    This recipe is so good that we made it multiple nights in a row this week! We like to serve it with grilled chicken or burgers.

    1. Suebee Homemaker says:

      Oh, I’m so glad to hear this, Brynn! Thanks for letting me know!

  2. Danalea Warrick says:

    These were so easy and delicious! Carrots really compliment the other flavors. Agree with your tip to overseason these!

    1. Suebee Homemaker says:

      Thanks Danalea! I’m glad you enjoyed them. 🙂

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