Roasted Vegetables
User Reviews
5
Roasted Vegetables
Description
This recipe arranges cubed butternut squash, halved or quartered Brussels sprouts, chopped red bell pepper, and red onion on a sheet pan, tossed with olive oil, minced garlic, and herbes de Provence, then seasoned with freshly ground salt and pepper. The vegetables are spread in a single layer to avoid steaming and promote roasting, then baked at 400°F (200°C) with tossing midway to ensure even caramelization. The result is vegetables that combine crisp edges with tender insides and infused aromatic notes from the herbs and garlic.
Attention to chopping size ensures all vegetables cook uniformly, notably cutting hard vegetables similarly while leaving softer ones larger or smaller as appropriate. The roasted mix presents a complex flavor profile including sweetness from bell pepper and butternut squash and mild bitterness from Brussels sprouts balanced by seasoning. These vegetables pair well with many main dishes or can be a flavorful vegetarian option.
Avoid overcrowding the pan to ensure proper roasting instead of steaming, and consider using two pans if needed, swapping their positions halfway through baking for even heat distribution.
Ingredients
- 1/2 lb Brussels sprouts halved (if very large than cut into fourth's)
- 2 cups butternut squash about 10 oz), cut into 3/4 inch cubes, chopped
- 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 freshly ground
- black pepper freshly ground
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
- Cut harder vegetables into uniform sizes for even roasting; adjust softer vegetable pieces accordingly.
- Avoid overcrowding the pan to prevent steaming; use multiple pans if necessary and rotate pans during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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