Vegetables & Sides
Sheet-Pan Roasted Vegetables
The all-purpose tray of vegetables, roasted in Italian herb olive oil until the edges catch. Good beside anything, good cold the next day.
- 45 min total
- 15 min prep
- 30 min cook
- Easy
- Serves 4-6
- Vegetarian
Ingredients
- 1 lb baby potatoes, halved
- 2 carrots, cut into batons
- 1 red onion, cut into wedges
- 1 zucchini, cut into thick half-moons
- 1 red bell pepper, cut into strips
- 4 tbsp Italian Herb Olive Oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Let’s make it
- Heat the oven to 425F.
- Toss the potatoes and carrots with 2 tbsp Italian Herb Olive Oil, half the salt and half the pepper, and spread them on a large sheet pan. Roast 15 minutes.
- Toss the onion, zucchini and pepper with 1 tbsp oil and the remaining salt and pepper.
- Add them to the pan, stir everything once, and roast a further 15 minutes until the edges are browned and the potatoes are tender.
- Off the heat, drizzle with the last tablespoon of oil and scatter over the parsley.
Why it works
Staging the pan gives the dense vegetables a head start, so the potatoes are cooked through at the same moment the zucchini still has structure. Everything shares one oil, so the tray tastes like one dish rather than five.
The OTM finish
A last tablespoon of Italian Herb Olive Oil stirred through off the heat, which keeps the herb flavour forward.
Make it your own
Add broccoli or cauliflower with the second wave, throw in a drained can of chickpeas for the last 15 minutes, or finish with Parmesan.
Quick tip
Cut everything to a similar size within each wave. Even pieces cook evenly.
Shop the recipe
The bottle this recipe is built on.