4 from 5 votes
Roasted Vegetables on a white tray including butternut squash, brussels sprouts, cauliflower, and zucchini.
Roasted Vegetables
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables, including brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.

Course: Side Dish
Cuisine: American
Unit: clove, cup, small, Tablespoon, teaspoon
Servings: 5
Calories: 94 kcal
Author: Lauren Allen
Ingredients
  • 2 cups fresh broccoli florets
  • 1 small butternut squash , peeled, seeded and chopped
  • 1 zucchini , sliced and quartered
  • 1 yellow squash , sliced and quartered
  • 1 red bell pepper , chopped
  • 1 red onion , chopped
  • 2 Tablespoons olive oil
  • 4 cloves garlic , minced
  • 1/2 teaspoon herbes de provence
  • salt and freshly ground black pepper , to taste
Instructions
  1. Preheat oven to 425 degrees F. Lightly spray a baking sheet with nonstick spray.
  2. Place vegetables in a large bowl. Add olive oil, garlic and herbs de provence; season with salt and pepper, to taste. 

  3. Gently toss to combine. Pour vegetables into a single layer on the baking sheet.

  4. Bake for 12-15 minutes, or until tender. (Baking time may vary depending on the size of your vegetables).
Nutrition Facts
Roasted Vegetables
Amount Per Serving
Calories 94 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 18mg 1%
Potassium 412mg 12%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
Vitamin A 23%
Vitamin C 95.7%
Calcium 3.9%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.