Roasted Mixed Vegetables

You are here:  > > Roasted Mixed Vegetables

This is an awesome roasted vegetables recipe. It goes great with seared pork or a grilled steak and a nice syrah.

Savory Oven Roasted Mixed Vegetables

  • Yield: 4 servings
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes


  • Large mixing bowl
  • half-sheet pan


  • 1 half head broccoli, cut into florets
  • 1 half head cauliflower, cut into florets
  • 2 brussels sprouts, halved
  • 1 russet potato, cut into 8 wedges
  • 1 sweet red bell pepper, cut into bite size pieces
  • 1 sweet yellow bell pepper, cut into bite size pieces
  • 1 red onion, quartered and separated
  • 10 cloves garlic, peeled
  • 15 sprigs thyme
  • 5 sprigs rosemary, cut in half to create 10 small sprigs
  • 10 sprigs oregano
  • Extra Virgin Olive Oil, to coat
  • Kosher Salt, to taste
  • Fresh cracked pepper, to taste


  1. Preheat Oven to 375° F (190° C)
  2. In a large mixing bowl toss broccoli, cauliflower, brussels sprouts, potato, bell pepper, onion, garlic, thyme, rosemary, and oregano with enough olive oil to lightly coat the vegetables.
  3. Season with salt and pepper, to taste and toss to thoroughly distribute seasonings.
  4. Transfer to a parchment lined sheet pan and arrange the vegetables so they are in a single layer.
  5. Place the pan on the center rack of the oven, reduce heat to 350° F (175° C), and roast until done, about 25 to 35 minutes.