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A colorful tray of herb roasted vegetable medley with golden potatoes and carrots

Classic Herb-Roasted Vegetable Medley

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 185 kcal

Ingredients
  

  • 2 large carrots , peeled and cut into 1-inch rounds
  • 1 lb red potatoes, scrubbed and quartered
  • 1 medium red onion, cut into 1-inch wedges
  • 1 large red bell pepper, seeded and chopped into 1-inch pieces
  • 1 cup broccoli florets
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 0.5 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
  • Line a large heavy-duty rimmed baking sheet with parchment paper or a silicone baking mat.
  • Place the carrots, potatoes, onion, bell pepper, and broccoli into a large mixing bowl.
  • Drizzle the extra virgin olive oil over the vegetables and toss to coat thoroughly.
  • Sprinkle the thyme, rosemary, garlic powder, salt, and black pepper over the oiled vegetables and toss again to ensure even distribution of seasoning.
  • Spread the vegetables in a single, even layer across the prepared baking sheet, ensuring they are not overcrowded to prevent steaming.
  • Roast in the oven for 35 minutes, using a spatula to turn the vegetables at the 15-minute mark.
  • Continue roasting until the vegetables are fork-tender and the edges are well-browned.
  • Remove from the oven and serve immediately while hot.