Roasted Vegetables

A simple, satisfying favorite.

Why You'll Love This Recipe

• One pan, minimal cleanup.
• Pairs with literally any protein.
• Naturally vegan and gluten-free.
• Meal-prep MVP.
• Better than the sum of its parts.

Ingredient Notes

• Yukon Gold potatoes hold their shape and crisp up.
• Fresh thyme is leagues better than dried for roasting.
• Smashed (not minced) garlic doesn't burn at high heat.

Ingredient Substitutions

• Add Brussels sprouts, parsnips, or sweet potatoes.
• Rosemary or oregano instead of thyme.
• Sprinkle Parmesan in the last 5 minutes.

Equipment Needed

• Large rimmed sheet pan
• Parchment paper (optional)

Prep Tips

• Pat veg dry — water = steam, not caramelization.
• Use a rimmed sheet pan large enough that veg don't touch.

Instructions

1. 1

   Gather and prep: 1 medium carrot, sliced, 1 potatoes, 1 medium bell pepper, sliced, 1 medium onion, diced, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 3 cloves garlic, minced. mince the garlic, dice the onion, and chop the vegetables into even pieces before you start cooking.

2. 2

   Chop veg uniformly.

3. 3

   Toss with oil, garlic, salt, pepper.

4. 4

   Roast 425°F 35 min.

Artsi Pro Tips

• Don't crowd the pan — vegetables steam instead of roasting.
• Cut harder veg (potatoes, carrots) smaller than softer veg (peppers) for even doneness.
• Balsamic at the end caramelizes and adds depth.

Common Mistakes

• Crowding the pan — soggy, not caramelized.
• Cutting veg different sizes — some burnt, some raw.
• Oven too cool (under 400°F) — pale and limp.

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