Easy Roasted Potatoes And Veggies
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In partnership with Tasteful Selections
This Roasted Potatoes and Veggies recipe takes bite size potatoes, peppers, and onions and turns them into the easiest side dish you’ll make all week. With just a few simple spices, it’s just as good next to a holiday ham as it is with weeknight chicken.
Originally published April 2020 – Updated September 2026
Sheet Pan Roasted Vegetables & Potatoes
I don’t always have a lot of time for dinner prep, especially during the school year when everything feels twice as busy. That’s why I’m always on the hunt for a good shortcut, and this Roasted Potatoes and Veggies recipe is one of my favorite easy side dishes to lean on.
The best part is you don’t even need to wash or peel the potatoes. Once the veggies are chopped, just toss everything into a pan with a few herbs and spices, pop it in the oven, and you’re good to go.
Sometimes when I know our evening will be extra busy, I’ll chop the veggies ahead of time to make things even faster, so it’s an easy make ahead dish too. It’s great for busy weeknight dinners, but I’ve also made it plenty of times to go alongside a holiday meal.
Wondering what to serve these roasted red potatoes and veggies with? They taste delicious with my Lemon Rosemary Chicken, Bacon Wrapped Meatloaf, and Chicken Milanesa.
Why You’ll Love My Recipe
- Minimal prep: You can skip washing and peeling potatoes. Just chop the veggies and you’re good to go.
- Easy: Toss everything in a pan, pop it in the oven, and let it roast while you handle the rest of dinner.
- Make ahead friendly: If you know you’re looking at a busy night ahead, chop the veggies ahead of time for an even quicker meal.
Ingredients
- Bite size potatoes (pre-washed)
- Peppers – I used red, yellow and green to give the dish some color
- Purple Onion
- Garlic
- Rosemary
- Thyme
- Basil
- Salt & Pepper
- Olive Oil
How To Make Oven Roasted Veggies And Potatoes
Step 1: First, cut the potatoes in half lengthwise. Then cut all the veggies into bite size pieces.
Step 2: Next, mix the veggies and potatoes in a large bowl with your garlic, spices and olive oil.
Step 3: Finally, spread the potatoes and veggies in a single layer on a baking sheet. Bake at 425° for 20 minutes or until potatoes turn a golden brown.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator, where they’ll stay good for 3 to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Tips & Tricks
I’ve made this so many times that I know just what makes the difference between good and great! Here are my top tips.
- Don’t overcrowd the pan – When you make baked potatoes and veggies in the oven, you want to give the potatoes and veggies enough space to roast instead of steam. That’s how you get that golden, crispy edge.
- Cut everything into similar sizes – This helps the potatoes and veggies cook at the same rate so nothing ends up underdone or mushy.
- Flip halfway through baking – I don’t do this every time but it does help everything brown evenly on all sides instead of just the bottom.
- Use a hot oven – Roasting at a high temperature is what gives you that crispy, golden exterior instead of soft, steamed veggies.
For best results, roast your potatoes and veggies at 425°. If you are baking something else alongside them, you can go down to 400° but you get more of golden brown look at higher temperatures.
The two biggest reasons for soggy vegetables are crowding the pan or using too much oil. Vegetables should be in a single layer with a little space between pieces, or they tend to steam instead of roast.
Yes, but you’ll want to cut potatoes smaller so they cook at the same speed. You could also add quicker-cooking vegetables partway through instead of adding everything to the pan at once.
If you use bite size potatoes, there’s no need to parboil them first.
I regularly add mushrooms, zucchini and cherry tomatoes. You could also toss in some carrots or brussels sprouts.
What To Serve With Roasted Potatoes And Veggies
Wondering what to serve alongside this roasted potato and veggie recipe? These dinner recipes are a great match.
- Parmesan Crusted Chicken With Mayo
Oven Baked Chicken Drumsticks - Lipton French Onion Soup Meatloaf
- Oven Roasted Turkey Breast
- Crispy Panko Chicken
- Easy Baked Ziti
Roasted Potatoes And Veggies
Equipment
- mixing bowl
Ingredients
- 24 ounces Tasteful Selections Ruby Sensation (1 bag)
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 purple onion
- 1 head of garlic
- 1/2 tbsp rosemary
- 1/2 tbsp thyme
- 1/2 tbsp basil
- 1 1/2 tbsp olive oil
Instructions
- Preheat oven to 425.
- Cut Tasteful Selections potatoes in half and vegetables into bite size pieces.24 ounces Tasteful Selections Ruby Sensation , 1 red pepper, 1 yellow pepper, 1 green pepper, 1 purple onion
- Peel garlic.1 head of garlic
- Mix veggies, potatoes, garlic, rosemary, thyme, basil and olive oil in a large bowl.1/2 tbsp rosemary, 1/2 tbsp thyme, 1/2 tbsp basil, 1 1/2 tbsp olive oil
- Pour potatoes and veggies onto baking sheet and bake for 20 minutes. or until potatoes are a golden brown. Enjoy!
Notes
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
I plan on packing them up for our road trip camping into the wilderness for cooking on a fire grill when camping. Making Foil packages with the kids so they can use the potatoes in their meal and add veggies to it. So each kid can have their own packaged veggie potato bake. It’s always fun to see their faces when you pull out the bag of Tasteful Selections potatoes. They eat more of them because they are small and fun to eat. Not like huge potato they refuse to eat~
What a great idea! I love that you are bringing them on your camping trip and the kids will love having their own veggie pack. Thanks for sharing!
I went to the Tasteful site where your site said to click on to sign up for prizes but there isn’t anything on the site to enter,,,,All there was ;was a pop up site up for their recipes,,, What’s up with that.
Thank you so much for mentioning this. It’s an old recipe so when I originally wrote it in partnership with Tasteful Selection, there was a contest. I’m so sorry for any confusion and I will update the post to remove all the contest info. I appreciate you bringing it to my attention! 🙂
I’ve been making this for years, especially in the summertime when vegetables are in season. I cut all my vegetables up in good size pieces. Pour avocado oil over them then sprinkle Mrs. Dash over them and toss them put them in a foil throwaway pan so I don’t have to wash the pan after Quick, easy and delicious and very healthy great way to get a variety of vegetables in your diet
It’s such a great way to use up those seasonal vegetables!