Servings
Font
Back
4.3 from 180 votes

Roasted Vegetables Recipe

Crowd-Pleasing Roasted Vegetables with sweet potato, broccoli, onion, and more! Perfect roasted veggies every time!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 to 6 people
Calories: 122 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 medium crowns broccoli chopped into florets
  • 1 medium red onion sliced into wedges
  • 1 medium sweet potato diced
  • 1 red bell pepper cored and chopped
  • 1 pasilla pepper cored and chopped
  • 1 large yellow squash chopped
  • 2 large carrots peeled and chopped
  • 1/4 cup olive oil divided
  • 2 teaspoons sea salt to taste
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F.
  2. Divide all of the vegetables between two baking sheets. Drizzle half the olive oil and sprinkle half the salt and spices over each baking sheet. Use your hands to toss everything together until the vegetables are all coated with spices and oil.
  3. Place both baking sheets in the oven (aim for the center racks) and roast 25 minutes without touching. Remove the vegetables from the oven, give each tray a quick stir or shake, and place them back in the oven. Roast 10 minutes more, or until vegetables are golden-brown and have reached desired done-ness.
  4. Serve alongside your favorite entree!

Nutrition Information

Serving 1of 8 Calories 122kcal (6%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 7g (11%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 4to 6 people

Amount Per Serving

Calories 122

% Daily Value*

Serving 1of 8
Calories 122kcal 6%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 7g 11%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.