Roasted Vegetables
Devashish
These colorful roasted vegetables are a perfect blend of nutrition and flavor, ready in just 30 minutes. With only 161 calories per serving and packed with vitamins A and C, this wholesome recipe delivers both health benefits and satisfying taste.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 5
Calories 161 kcal
- 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
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.
Calories: 161kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 24mgPotassium: 941mgFiber: 6gSugar: 8gVitamin A: 17078IUVitamin C: 111mgCalcium: 114mgIron: 2mg
Keyword caramelized vegetables, healthy side dish, meal prep, seasonal produce, sheet pan cooking