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5.0 from 192 votes

Roasted Vegetables

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5
Calories: 161 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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

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

% 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.