This is one of those “Not-A-Recipe-Recipes.” There’s not a ton of prep involved, it doesn’t require any special equipment, and it’s entirely customizable to suit individual tastes!
It’s also one of the most delicious non-recipes ever. It’s my favorite way to get the appropriate serving of veggies in the colder months with the least amount of work possible. What could be better?!
I love serving it alongside a pot roast. Or maybe some balsamic chicken. Or, my personal favorite, in the morning crisped in a pan with a fried egg on top. They’d also make for an easy Thanksgiving side dish, too. Because that’s something we have to be planning for right now!
Get ready for the easiest, most effortless side dish. Like, ever! I love to make a big batch of these pan roasted veggies to get me through the long, cold weeks of winter. Try ‘em – I know you will too! Change them up to suite your own tastes – omitting or adding vegetables of your choice. Beets, squash, and turnips would all be great additions to this recipe!
Pan Roasted Vegetables
- Prep Time: 15 minutes
- Cook Time: 75 – 90 minutes
- Total Time: 90 – 105 minutes
- Yields: an obscene amount of vegetables
- 1 pound Yukon gold potatoes, diced
- 1 pound Brussels Sprouts, sliced in half
- 1 medium onion, sliced
- ½ pound broccoli florets
- 3 large carrots, diced
- ¾ pound cauliflower florets
- 1 large sweet potato, diced
- ~¼ cup olive oil
- Salt and pepper, to taste
Preheat oven to 375 degrees. Place a large, rimmed baking sheet on center rack to heat up along with the oven. Place all veggies in a large bowl and drizzle with oil. Toss to coat and season with salt and pepper, to taste. Carefully, pour prepared veggies onto hot pan and spread into an even layer. Bake for 75 – 90 minutes, tossing 35 minutes into cooking so that vegetables evenly brown. Remove from oven when vegetables are browned and crispy.