Sheet Pan Roasted Broccoli, Carrots & Potatoes
Dump three veggies on a sheet pan, toss with oil and seasoning, roast until golden and crispy. Ready in 25 minutes — your new weeknight side that actually tastes great.
- Total time
- 25 min
- Servings
- 4
- Calories
- 165
- Protein
- 4g
simplewholesomeamericanvegetarianvegangluten-freedairy-freecrispy
Ingredients
- 1 head, cut into florets broccoli
- 1 lb, sliced into 1/4-inch rounds carrots
- 1 lb, cut into 1-inch cubes potatoes
- 3 tbsp olive oil
- ¾ tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F.
- 2
Toss broccoli, carrots, and potatoes with olive oil, salt, and pepper on a sheet pan.
- 3
Spread in a single layer and roast for 20 minutes, stirring halfway through.
- 4
Roast 3–5 minutes more until edges are golden and crispy.
- 5
Serve hot.
Tools you’ll need
- sheet pan
- oven
- chef's knife
- cutting board
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