Roasted Vegetables
User Reviews
5.0
192 reviews
Excellent
Roasted Vegetables
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Our fool-proof Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion, and is the perfect side dish to practically any entrée.
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Ingredients
- 1/2 lb Brussels sprouts halved (if very large than cut into fourth's)
- 2 cups chopped butternut squash (about 10 oz), cut into 3/4 inch cubes
- 1 red bell pepper cut into 1 inch pieces
- 1 small red onion , chopped into 1 inch pieces
- 2 Tablespoons olive oil
- 2 cloves garlic , minced
- 1 teaspoon herbes de provence
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
- Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.
Notes
- Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
- Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.
- Don't overcrowd pan - overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.
- Don't overcrowd pan - overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.
Nutrition Information
Show Details
Calories
161kcal
(8%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Sodium
24mg
(1%)
Potassium
941mg
(27%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
17078IU
(342%)
Vitamin C
111mg
(123%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 24mg | 1% |
| Potassium | 941mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 17078IU | 342% |
| Vitamin C | 111mg | 123% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
192 reviews
Excellent
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