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!
Course Side Dish
Cuisine American
Keyword roasted potatoes, carrots, and brussels sprouts, roasted vegetables
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6servings
Calories 186kcal
Author Sue Ringsdorf
Ingredients
1poundyellow potatoes- chopped
1poundbrussels sprouts- leaves removed and chopped
1/2poundcarrots- peeled and chopped
1/4cupolive 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.