How to Roast Vegetables in the Oven
This easy 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.
Servings: 5
Calories: 161kcal
Cost: 6
Recipe Link
Equipment
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
- Tip to Chop Vegetables: Cut hard vegetables into similar sizes (i.e. butternut squash, sweet potatoes, carrots and brussels sprouts), and softer vegetables in larger pieces (broccoli, bell pepper, asparagus, zucchini, brussels sprouts, green beans) so that everything cooks at the same time.
- Preheat oven to 400 degrees F.
- Season: 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.1/2 lb brussels sprouts, 2 cups chopped butternut squash, 1 red bell pepper, 1 small red onion, 2 Tablespoons olive oil, 2 cloves garlic, 1 teaspoon herbes de provence, salt and freshly ground black pepper
- Roast vegetables at 400 degrees for about 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking. If using two sheet pans, place one in the top-third of oven, and one in the bottom-third of oven, and rotate half way through cooking.
Video
Notes
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- 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.
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- 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
Calories: 161kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 24mg | Potassium: 941mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17078IU | Vitamin C: 111mg | Calcium: 114mg | Iron: 2mg
