Roasted Vegetables mix potatoes carrots zucchini onion peppers tossed oil herbs for crispy charred American side perfection. Nordic Ware sheet 425°F blast 30 minutes caramelizes natural sugars varied textures. Healthy rainbow roast slays mains no bland steam.
Crispy Mixed Roasted Vegetables Recipe
Potatoes carrots zucchini peppers herbed crisp roast. Easy American sheet pan side 35 minutes.
Ingredients
Equipment
Method
- Baby potatoes halve chef's knife cutting board. Carrots zucchini 1-inch chunks even. Onion wedges bell pepper chunks mix. Mixing bowl dump all.
- Drizzle 3 tbsp olive oil bowl. Sprinkle 1 tsp rosemary 1 tsp thyme 1 tsp salt ½ tsp pepper measuring spoons. Toss hands coat shiny 30 seconds.
- Preheat 425°F. Parchment Nordic Ware half-sheet. Spread single layer tongs no overlap denser potatoes center. Roast 15 minutes shake mitts. Roast 15 minutes more charred edges.
- Mitts pull sheet. Toss tongs even. Plate steaming rainbow.
Notes
- 1-inch uniform cuts done same time no raw soft mix; potatoes carrots dense edges zucchini peppers. Nordic Ware half-sheet air flows crisps all no steam crowd.
- Hands toss oil herbs penetrates seals moisture chars sugars. Shake midway flips even brown no pale bottoms. 425°F sweet spot caramel no burn.
- Fresh rosemary thyme sub dried peaks aroma; onion wedges hold shape no mush. Test fork tender crisp shell snap. Lemon wedge squeeze post table wakes flavors.
- Prep chops fridge 1 day oil toss ready blast; reheat 400°F 5 minutes revives crisp no soggy microwave.
