Roasted Carrots and Bell Peppers
Roasted carrots and bell peppers are a simple, colorful, and versatile vegetable side dish made with just fresh vegetables, olive oil, and salt. This easy sheet pan recipe uses a hot oven to help the vegetables cook quickly while bringing out their natural sweetness. The carrots become tender with lightly browned edges, while the bell peppers soften and gain a deeper roasted flavor.
This recipe is intentionally flexible. You can roast as many carrots and bell peppers as you need, whether you are preparing a small side for one meal or a larger batch to serve with lunch or dinner throughout the week. The key is to cut the vegetables into thin strips, dry them well, coat them lightly with olive oil, and spread them out on the baking sheet so they roast instead of steaming.
For the best texture, avoid crowding the pan. When the pieces overlap too much, moisture gets trapped, and the vegetables may turn soft before they have a chance to brown. If you are making a large amount, use two baking sheets or roast in batches. A quick toss halfway through baking helps the carrots and peppers cook more evenly and allows more edges to touch the hot pan.
These roasted vegetables are easy to pair with many meals. Serve them as a warm side dish, add them to bowls, tuck them into wraps, or use them as a simple topping for rice, noodles, or salads. Because the seasoning is minimal, the finished vegetables can work with many different sauces, dressings, or main dishes without overpowering the rest of the meal.
The high oven temperature is important for this method. Preheating the oven to 475°F gives the vegetables enough heat to cook quickly and develop roasted edges. Every oven is slightly different, so check the vegetables near the end of the baking time. If the carrots are still too firm or the peppers need a little more color, continue roasting for a few extra minutes while keeping an eye on them.
Roasted Carrots and Bell Peppers
This simple roasted carrots and bell peppers recipe is a quick sheet pan vegetable side dish made with olive oil and salt. Cut the vegetables into thin strips, roast them in a hot oven, and toss once halfway through for even cooking.
Ingredients
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As much as you want
carrots -
As much as you want
bell peppers -
A drizzle
olive oil -
A pinch
salt
Instructions
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Preheat the oven to 475°F.
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Make sure the carrots and bell peppers are dry. Cut them into thin, even strips so they roast at a similar pace.
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Place the sliced vegetables in a bowl or directly on the baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss until the pieces are lightly coated.
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Spread the carrots and bell peppers on a baking sheet in a single layer. Try not to overlap the pieces so they can roast evenly.
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Bake for 10 minutes.
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Use a spatula to toss and spread the vegetables again, turning the pieces so more sides touch the pan.
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Bake for an additional 5 to 10 minutes, depending on your oven and how tender or browned you want the vegetables to be.
Recipe Notes
Dry vegetables roast better than wet vegetables, so pat them dry before slicing if needed. Thin strips cook quickly and help create more roasted edges. If you are preparing a larger amount, use a bigger baking sheet or divide the vegetables between two pans to prevent overcrowding.
Because the ingredient amounts are flexible, adjust the quantity based on your meal. Use just enough olive oil to lightly coat the carrots and bell peppers. The vegetables should look glossy, not soaked. Add only a small pinch of salt at first, then taste and adjust after roasting if needed.
Serve the roasted carrots and bell peppers warm from the oven, or let them cool slightly before adding them to another dish. Their simple seasoning makes them easy to use in many meals without clashing with other flavors.