Name: Oven-Roasted Mixed Vegetables (Easy Sheet Pan Side Dish)
Prep time: 15 min
Cook time: 15 min
Ingredients: 400 g / 14 oz waxy potatoes (scrubbed and cut in wedges); 300 g / 10.5 oz carrots (peeled and cut in sticks); 200 g / 7 oz parsnips (peeled and cut in sticks); 200 g / 7 oz Brussels sprouts (trimmed and halved); 150 g / 5.3 oz red onion (cut in thick petals); 120 g / 4.2 oz red bell pepper (in large pieces); 45 ml / 3 tbsp olive oil; 8 g / 1 ½ tsp fine salt (adjust to taste); 3 g / 1 tsp freshly ground black pepper; 4 g / 1 tsp dried thyme or Italian herbs; 3 g / 1 tsp sweet paprika; 10 ml / 2 tsp lemon juice or cider vinegar (finish); Optional: 15ml / 1 tbsp maple syrup for a light glaze

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Roasted vegetables in the oven are one of those side dishes that work with almost everything — roast chicken, grilled meats, pasta bakes, even weeknight salmon. This version is built for a Canadian/USA audience that wants a simple, reliable sheet pan method, but with enough detail so the vegetables come out caramelized, not steamed. We’ll use a mix of roots (carrots, parsnips, potatoes) plus colorful vegetables (bell pepper, red onion, Brussels sprouts) so the tray looks good on the blog and beside bistro-style mains like maple roast chicken or creamy chicken and zucchini gratin.

Why You’ll Love This Roasted Veg Tray

Works with almost any seasonal vegetable
One pan, little cleanup
Perfect side for saucy meats like spaghetti with meat sauce or easy chicken parmigiana
Scales up for holiday meals with turkey and classic bread stuffing with bacon

Ingredients

(Serves 4–6 as a side)

400g / 14 oz waxy potatoes, scrubbed and cut in wedges
300g / 10.5 oz carrots, peeled and cut in sticks
200g / 7 oz parsnips, peeled and cut in sticks
200g / 7 oz Brussels sprouts, trimmed and halved
150g / 5.3 oz red onion, cut in thick petals
120g / 4.2 oz red bell pepper, in large pieces
45ml / 3 tbsp olive oil
8g / 1 ½ tsp fine salt (adjust to taste)
3g / 1 tsp freshly ground black pepper
4g / 1 tsp dried thyme or Italian herbs
3g / 1 tsp sweet paprika
10ml / 2 tsp lemon juice or cider vinegar (finish)
Optional: 15ml / 1 tbsp maple syrup for a light glaze

You can pair this with fresh salads like homemade Caesar salad or creamy sides like cauliflower potato gratin.

Step-by-Step Instructions

1. Preheat and prepare the pan

Preheat the oven to 215°C / 425°F. High heat is key to caramelization. Line a large baking sheet with parchment or use a heavy, unlined tray if you want deeper browning.

2. Cut everything to similar size

Roots (potatoes, carrots, parsnips) should be in similar thickness so they roast at the same pace. Brussels sprouts can be halved, and onions left in bigger petals so they don’t burn. Keeping sizes consistent is what makes this a “blog reliable” recipe versus just tossing leftover veg on a tray.

3. Season properly

In a big bowl, combine all vegetables. Add olive oil, salt, pepper, thyme, and paprika. Toss very well — every piece should be shiny. If you want that slight Canadian touch, add a spoon of maple syrup now.

4. Spread in a single layer

Pour everything onto the baking sheet and spread in one layer. Crowding = steaming. If needed, use two trays.

5. Roast hot, flip once

Roast 15 minutes. Stir or flip the vegetables so the underside colors too. Roast another 12–15 minutes, or until potatoes and carrots are golden at the edges and tender inside. Total time: around 28–30 minutes depending on the oven and cut size.

6. Finish bright

As soon as the tray comes out, splash with lemon juice or vinegar. This wakes up the roasted flavor. Taste and correct salt. Serve right away alongside mains like homemade meatloaf or maple roast chicken.

Substitutions and Variations

Other vegetables: sweet potato, butternut cubes, zucchini (add in the last 15 minutes), fennel, turnip.
Spice profile: swap thyme + paprika for smoked paprika + oregano to serve with authentic Belgian fries and grilled meats.
Garlic lovers: add 6–8 whole cloves in the last 15 minutes.
Make it Mediterranean: finish with olives, crumbled feta, and serve beside homemade Greek salad.
Holiday tray: add par-cooked baby potatoes and serve with roast turkey with bacon-bread stuffing.

What to Serve With It (Suggested Posts)

FAQ

How do I keep roasted vegetables from getting soggy?
High heat, enough space on the tray, and dry vegetables. Don’t overload.

Can I roast frozen vegetables?
Yes, but roast them on their own tray at 220°C / 430°F and don’t add watery vegetables. Fresh gives the best color.

Can I make this ahead?
You can roast earlier and reheat 8–10 minutes at 200°C / 400°F. Finish with lemon juice again.

Which oil is best?
Olive oil gives flavor, but neutral canola or avocado oil is fine at high heat.