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Simple Roasted Vegetable Medley

This roasted vegetable medley combines carrots, broccoli, red bell pepper, and red onion roasted on a sheet pan at 425°F. The vegetables turn tender with browned edges, while roasting the carrots first gives them a head start.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 2 carrots medium (about 8 ounces), cut into 1/2-inch-thick pieces
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 8 oz broccoli florets
  • 1 red bell pepper medium, cut into 1-inch pieces
  • 1 red onion small, cut into 1-inch wedges
  • 0.25 tsp black pepper

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and set a rack in the center.
  2. Toss the carrots with 1 tablespoon of the olive oil and 1/4 teaspoon of the salt, then spread them on a large rimmed baking sheet and roast for 10 minutes.
  3. Toss the broccoli, bell pepper, and red onion with the remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, and the black pepper.
  4. Add the seasoned vegetables to the baking sheet and spread everything in a single layer; roast for 15–20 minutes, stirring once halfway through, until tender with browned edges.

Notes

For the best browning, spread the vegetables in a single layer without crowding the baking sheet. Refrigerate leftovers for up to 4 days; freezing is not recommended because the vegetables can become soft. Avocado oil can be used in place of olive oil if needed.