Roasted Vegetables Recipe

Roasted Vegetables

Serves 6 to 8

These versatile roasted veggies are an easy side dish to make any time of year. Make sure to cut the vegetables to similar sizes so they cook evenly together on the pan. Creamer potatoes are young, small, tender potatoes about the size of golf balls.


  • 1 large fennel bulb, cored and cut into 3/4-inch pieces, fronds reserved
  • 1/2 pound sweet potatoes, cut into 3/4-inch pieces
  • 1/2 pound carrots, peeled, quartered lengthwise, and cut into 2-inch long pieces
  • 1/2 pound creamer potatoes
  • 1/2 pound Brussels sprouts, halved
  • 1/2 pound yellow or red beets, cut into 3/4-inch pieces
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste


  1. Preheat oven to 400°F.
  2. In a large bowl, toss vegetables with olive oil, salt, and pepper. Spread vegetables on a large, rimmed baking sheet. Roast 15 to 25 minutes or until tender, stirring once or twice.
  3. Transfer veggies to a serving dish and sprinkle with fennel fronds. Serve warm.


Amount Per Serving (based on 8 servings)
Calories: 130
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 150 mg
Carbohydrates: 19 g
Fiber: 4 g
Sugar: 6 g
Protein: 3 g
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Ratings and Reviews

“Great basic. i added some dried cranberries at the end. ”

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