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Potatoes carrots zucchini peppers herbed crisp roast.

Crispy Mixed Roasted Vegetables Recipe

Potatoes carrots zucchini peppers herbed crisp roast. Easy American sheet pan side 35 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb baby potatoes halved
  • 3 carrots 1-inch chunks
  • 2 zucchini 1-inch chunks
  • 1 red onion wedges
  • 1 red bell pepper chunks
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper

Equipment

  • Chef’s knife
  • Cutting board
  • Mixing bowl
  • Nordic Ware half-sheet
  • Tongs
  • Measuring spoons

Method
 

  1. Baby potatoes halve chef's knife cutting board. Carrots zucchini 1-inch chunks even. Onion wedges bell pepper chunks mix. Mixing bowl dump all.
  2. 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.
  3. 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.
  4. 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.