Roasted Vegetables
Oven Roasted Vegetables are deliciously tender and roasted in a crave-worthy seasoning blend. Get tips for perfect roast veggies side dish every time!
Servings: 8 servings
Ingredients
- 5 Red potatoes scrubbed and cut into small chunks
- 4-5 Carrots peeled and cut into chunks
- 1 Red onion chopped
- 1 1/2 cups Chopped butternut squash
- 10-15 Brussels sprouts sliced in half
- 1/4 cup Olive oil
- 2 Lemons zested and juiced
- 2 tablespoon Chopped fresh rosemary or 1 Tbsp dried
- 2 Garlic cloves minced
- 1 tsp Freshly ground black pepper
- 1 tsp Kosher salt
Instructions
- Preheat oven to 425 degrees Line a large rimmed baking sheet with nonstick foil or parchment paper.
- Place chopped vegetables into a large bowl.
- In a small bowl, whisk together olive oil, lemon juice and zest, rosemary, and garlic and pour over vegetables. Toss to coat well.
- Arrange vegetables on prepared sheet pan. Try to keep a little bit of space between the vegetables if possible so they can cook evenly. Use two sheet pans if necessary. Sprinkle evenly with salt and pepper.
- Roast for 20 minutes, then stir and roast an additional 15-20 minutes or until veggies are tender. The actual cooking time could vary quite a bit depending on how small you cut your vegetables.
- Serve immediately.
Notes
- Cut all vegetables to similar sizes (1-1.5 inch pieces) for even cooking.
- Don't overcrowd the pan. Use two sheet pans if needed to keep vegetables in a single layer with space between pieces.
- Roast uncovered at 425°F for crispy, caramelized edges.
- When mixing vegetables with different cook times, add quicker-cooking ones halfway through or roast separately.
- Longer-cooking vegetables (40-45 min at 425°F): potatoes, sweet potatoes, carrots, butternut squash, beets, Brussels sprouts, onions.
- Medium-cooking vegetables (25-30 min at 425°F): broccoli, cauliflower, asparagus, green beans.
- Quick-cooking vegetables (15-20 min at 425°F): bell peppers, zucchini, mushrooms, cherry tomatoes.
- Stir or flip vegetables once at the 20-minute mark for even browning.
- Vegetables are done when fork-tender with golden brown, caramelized edges.
- Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven or microwave, or enjoy cold.
- Perfect for meal prep. Add to containers with rice and protein for easy lunches.
- Freezing is not recommended as vegetables will get mushy when reheated.
Nutrition
Calories: 203.12kcal | Carbohydrates: 33.6g | Protein: 4.4g | Fat: 7.24g | Saturated Fat: 1.04g | Sodium: 344.21mg | Potassium: 945.44mg | Fiber: 5.67g | Sugar: 5.53g | Vitamin A: 8088.72IU | Vitamin C: 54.62mg | Calcium: 59.08mg | Iron: 1.87mg
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