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–+ servings
A close up of many different roasted vegetables.
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4.70 from 43 votes

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!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

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 cloves garlic 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

  • Refrigerate roasted vegetables in a tightly covered container for 3-4 days. Reheat in the microwave or oven, or enjoy cold.
  • These are perfect for meal prepping! Just add them to a container or rice and your favorite protein for a great lunch all week long.
  • They will get mushy when defrosted, so freezing is not recommended.
  • Important - Not all vegetables cook at the same rate. Root veggies will take longer, while others don't take nearly as long. Roast them separately, or add to the pan at different times.

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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