Super Easy Roasted Vegetables

Author: Becky Hardin - The Cookie Rookie
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  • 2 potatoes I used Yukon Gold, but any kind will work!
  • 2 red peppers
  • 1 red onion
  • 1 cup Brussels sprouts
  • 3 sprigs asparagus
  • 1 cup squash
  • 4 garlic cloves minced
  • 6 tablespoons olive oil
  • Salt and pepper


  • Cut the veggies into medium sized pieces. You want bite sized pieces of everything. Preheat oven to 400F
  • Spray a baking sheet with nonstick spray Arrange veggies and garlic on baking tray. Some overlap is fine, but you want the vegetables to all touch the baking sheet if possible.
  • Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 30 minutes, then flip the veggies and bake for another 20-25 minutes.