Oven Roasted Vegetables
Oven Roasted Vegetables are an EASY side dish or meal prep, made with a variety of different veggies and garlic cloves, tossed in olive oil and roasted until perfectly tender!
Servings: 6 servings
Calories: 175kcal
Equipment
- 1 rimmed baking sheet
Ingredients
- 3 cups butternut squash cut into 1-inch pieces
- 2 cups crimini mushrooms cut in half
- 1 medium zucchini cut into 1-inch pieces
- 1 medium medium yellow squash cut into 1-inch pieces
- 1 medium red onion cut into 1-inch pieces
- 3 cups Brussels sprouts cut in half
- 4 medium carrots peeled and cut into 1-inch pieces
- 2 medium bell peppers (any color) cut into 1-inch pieces
- 6 medium garlic cloves don't peel them
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together olive oil, balsamic vinegar, dijon mustard, and Italian seasoning.
- Add the vegetables to the sheet pan. Toss in the olive oil mixture to distribute the seasoning evenly. Spread the vegetables out on the sheet pan so there is some room between each piece.
- Roast vegetables for 35-45 minutes, or until the pieces are soft and start to caramelize. Toss them with a spatula half way through the baking time. When done, season with salt and black pepper to taste.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate in an airtight container for 3-4 days.
Freeze in an airtight freezer-safe container for 2-3 months.
Cooking Tips
- If you use a regular 12"x17" baking sheet, you'll need either two baking sheets or to work in two batches.
- Try to cut your veggies to be about the same sized pieces, which will help them finish cooking at about the same time.
- Cooking times can vary depending on the vegetable. Soft vegetables like bell pepper, yellow squash, or zucchini can be cut a little bit bigger than root veggies like carrots, which have a longer roasting time.
- Leave some space on the sheet pan, so the veggies aren't crowded and can roast properly.
- If you want your veggies to be more caramelized, turn the broiler on for 1-2 minutes. Keep a very close eye on the veggies, because the broiler can burn things very quickly!
Nutrition
Calories: 175kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 254mg | Potassium: 969mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15955IU | Vitamin C: 119mg | Calcium: 109mg | Iron: 2mg