The vegetables go into the oven in two groups. Dense ones, potatoes, sweet potato and carrots, get fifteen minutes on their own on pans that were heated with the oven.
Peppers, red onion and broccoli, tossed with the rest of the oil and fresh thyme, join them for the last 20 to 25 minutes, so everything is tender and browned at the same moment.
When Each Vegetable Goes In
Two additions, timed by how long each vegetable takes.
Oven heating
Two empty sheet pans
Preheated with the oven.
Minute 0
Potatoes, sweet potato and carrots
Half the oil, salt and pepper.
Minute 15
Peppers, red onion and broccoli
The rest of the oil with thyme.
Minute 35 to 40
Nothing
Browned at the edges and tender.
How to Make It
Pans preheated
Heat oven to 425°F and place two sheet pans in the oven to preheat.
Root vegetables in
Toss the potatoes, sweet potato and carrots with half the oil, salt and pepper. Spread on the hot pans and roast 15 minutes.
Quick vegetables added
Toss the peppers, onion and broccoli with the remaining oil and thyme. Add them to the pans and stir everything well.
Roasted to browned edges
Roast 20 to 25 minutes more, turning once, until the vegetables are browned at the edges and tender.
Served
Serve hot.
Ingredient Notes
- Sweet potato
- Twelve ounces in 1-inch cubes, which roast in step with the halved potatoes.
- Broccoli florets
- Twelve ounces, added later so the tops char lightly rather than burn.
- Fresh thyme leaves
- One tablespoon, tossed with the second group of vegetables.
Why This Recipe Works
- Preheating the pans starts browning the moment the vegetables touch them.
- Staggering the vegetables by density stops the broccoli burning before the potatoes soften.
- Two pans give the vegetables space to roast rather than steam.
- Turning once browns more than one side.
Success Tips
- Cut the potatoes and sweet potato to similar sizes so they finish together.
- Use oven mitts when spreading vegetables onto the hot pans.
- Swap the pans between racks when turning if one browns faster.
Serving Ideas
Tip everything into a wide dish and serve hot beside roast chicken, fish or grains.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat on a sheet pan in a hot oven to bring the edges back.
Frequently Asked Questions
Is there a glaze or sauce?
No. The vegetables are roasted with olive oil, salt, pepper and thyme only.
Why preheat the pans?
Hot pans start browning the potatoes and carrots straight away.
