Roasted Potatoes, Carrots, and Brussels Sprouts

A bowl of roasted potatoes, brussels, and carrots.

4.84 from 6 votes

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!

Course Side Dish

Cuisine American

Keyword roasted potatoes, carrots, and brussels sprouts, roasted vegetables

Prep Time 15

Cook Time 25

Total Time 40

Servings 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

Prep. Preheat oven to 400 degrees.
Chop veggies. Chop the vegetables in chunks, keeping them close to the same size. Combine them in a large bowl.
1 pound yellow potatoes, 1 pound brussels sprouts, 1/2 pound carrots
Add oil and seasonings. Add the olive oil, salt, and pepper. Stir it up with a large spoon.
1/4 cup olive oil, kosher salt and freshly ground black pepper
Place on baking sheets. Spread the vegetables on two baking sheets prepared with parchment paper.
Roast. Roast the vegetables on two racks, in a preheated 400 degree oven, until fork tender. Rotate the pans as needed to cook equally.
Serve. 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