Roasted Vegetables
from kristineskitchenblog.comThese Roasted Vegetables are easy to make and so delicious! Use this combination of veggies, or use your favorites. See the post above for cooking tips for other types of vegetables. Serve these roasted vegetables as a healthy side dish, or enjoy them with pasta, quinoa, rice, eggs and more!
Servings: 6 servings
Calories: 101kcal
Ingredients
- 1 yellow bell pepper or any color bell pepper, cut into 1-inch pieces
- ½ pound Brussels sprouts stem ends trimmed and halved
- 1 small red onion cut into 1-inch pieces, leaving a few layers of onion together
- ½ medium head cauliflower* cored and cut into 1-inch florets
- 1 small sweet potato (about ¾ pound) peeled and chopped into ½-inch pieces
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper (for easy clean up).
- Dry the vegetables well.
- Arrange the chopped vegetables on the baking sheet. You can keep each type of vegetable separate, arranging them in rows, or you can mix them all together on the pan. For the best roasted vegetables, don't overcrowd the pan.
- Drizzle the olive oil evenly over the vegetables and toss to coat. Sprinkle with salt and pepper.
- Bake vegetables in the preheated oven for 20-25 minutes, tossing after 12 minutes. Vegetables are done when the edges begin to brown and the centers are tender when pierced with a fork. Serve immediately.
Video
Notes
- You can substitute a small broccoli crown for the cauliflower.
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or in a 400° F oven until hot.
- Nutrition information does not include added salt, as amount will vary.
Nutrition
Calories: 101kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 37mg | Potassium: 432mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3399IU | Vitamin C: 93mg | Calcium: 39mg | Iron: 1mg
