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Oven Roasted Vegetables
Oven Roasted Vegetables
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Try these irresistible Crispy Oven Roasted Vegetables for a simple, healthy, and delicious dish.
Ingredients:
  • 1 medium red onion, cut into 3/4-inch wedges
  • 1 large bulb fennel, core removed and cut into 3/4-inch wedges
  • 1 small (6 ounces) sweet potato, cut into 3/4-inch cubes
  • 2 small (8 ounces) waxy potatoes, cut into 3/4-inch cubes
  • 2 medium carrots, cut in half lengthwise and cut into 1-inch pieces
  • 2 cloves garlic, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
Instructions:
  • Preheat the oven to 425°F.
  • Prepare the vegetables: Place onion, fennel, sweet potato, potatoes, carrots, and garlic in the center of a large 18x13-inch sheet pan. Drizzle with olive oil and sprinkle with salt, cumin, coriander, turmeric, paprika, and red pepper flakes. Use your hands to mix well and ensure even coating. Arrange the vegetables in a single layer on the sheet pan, using an additional pan if needed to prevent overcrowding. Ensure vegetables are touching but not overlapping.
  • Roast the vegetables: After 20 minutes, stir the vegetables on the pan and continue roasting until tender and golden brown, about 25 more minutes.
  • Serve the roasted vegetables straight from the oven to enjoy them at their crispiest. If you enjoyed this recipe, please consider rating it below!

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