These colorful roasted vegetables are a perfect blend of nutrition and flavor, ready in just 30 minutes. A medley of fresh vegetables transforms into caramelized, tender bites that make an ideal side dish or meal prep option.
With only 161 calories per serving and packed with vitamins A and C, this wholesome recipe delivers both health benefits and satisfying taste. The natural sweetness that develops during roasting, combined with a light coating of heart-healthy fats, creates a dish that’s both nourishing and delicious.
Ingredients for Roasted Vegetables
- Brussels Sprouts: 1/2 lb, halved or quartered if large for even cooking
- Butternut Squash: 2 cups (10 oz), cut into ¾-inch uniform cubes for consistent roasting
- Red Bell Pepper: 1 whole, cut into 1-inch pieces for perfect charring
- Red Onion: 1 small, chopped into 1-inch pieces for caramelization
- Olive Oil: 2 Tablespoons, helps achieve golden-brown edges
- Garlic: 2 cloves, minced for aromatic flavor
- Herbes de Provence: 1 teaspoon, adds classic French seasoning
- Salt and Pepper: To taste, enhances overall flavors
Instructions for Perfect Roasted Vegetables
- Prep: Preheat your oven to 400°F while preparing vegetables
- Season: Place cut vegetables on sheet pan, drizzle with olive oil, and season with salt, pepper, herbs, and garlic
- Arrange: Toss everything well and spread in single layer, ensuring space between pieces for proper roasting
- Roast: Bake for 20 minutes, rotating pan halfway through and giving vegetables a gentle toss
- Serve: Remove from oven when vegetables are tender and edges are golden brown
Cooking Techniques
Sheet pan roasting brings out amazing flavors in these veggies! The high heat (400°F) creates lovely browned edges and caramelization, while keeping the insides tender. For the best results, cut your vegetables into similar-sized pieces so they cook evenly.
Keep them spread out on the pan – giving each piece its own space lets them roast properly instead of steam.
Variations & Substitutions
This recipe is super flexible! Don’t have butternut squash? Sweet potatoes work great. You can swap the brussels sprouts for broccoli florets, or trade red bell peppers for yellow or orange ones.
If you can’t find herbes de Provence, try Italian seasoning or a mix of dried thyme and rosemary. No fresh garlic? ½ teaspoon of garlic powder will do the trick.
Serving Suggestions
These colorful roasted veggies make a perfect side dish for almost any meal! Try them alongside grilled chicken or fish, or toss them with cooked quinoa and a drizzle of balsamic vinegar for a warm grain bowl.
They’re also tasty served over brown rice with a sunny-side-up egg on top. Want to make them extra special? Add some toasted pine nuts or crumbled goat cheese just before serving.
Storage Tips
Keep your roasted vegetables in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and pop them in a 350°F oven for about 5 minutes – this helps keep their texture better than using the microwave. These veggies are also great cold in salads!
Roasted Vegetables
Equipment
- Sheet pan
Ingredients
- 1/2 lb brussels sprouts halved (if very large than cut into fourth’s)
- 2 cups butternut squash chopped, cut into ¾ inch cubes (about 10 oz)
- 1 whole 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
- to taste salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- 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.
- Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.
