Roasted Vegetables Recipe

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings:

Calories: 314kcal

This simple oven roasted vegetables recipe really is the best of the best for easy side dishes. Eat it with everything for a quick, healthy dish!

Cut the veggies into medium-sized pieces. You want bite-sized pieces of everything. Preheat oven to 400°F.
2 potatoes, 2 red peppers, 1 red onion, 1 cup halved Brussels sprouts, 3 spears asparagus, 1 cup chopped squash
Spray a baking sheet with nonstick spray. Arrange the veggies and garlic on the baking tray. Some overlap is fine, but you want the vegetables to all touch the baking sheet if possible.
4 cloves garlic
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.
6 tablespoons olive oil, Kosher salt and freshly ground black pepper

Line the baking sheet with parchment paper if you want to avoid sticking (and it makes clean up easier), or use a non-stick cooking spray.
Remove pan from oven to gently toss or flip veggies around for best results (do this half-way through cooking time).
Arrange veggies in a single layer on the sheet pan, with some space between them (don't pile them up).
If you’re in a rush, you can spread veggies out on the baking sheet and drizzle oil, salt, and any seasoning over them. But I recommend tossing everything together in a bowl before laying them on the sheet to make sure all vegetables are thoroughly covered in oil and seasoning.
Roast until crispy to increase the flavor & texture
Chop veggies to a uniform size (relatively) so they cook evenly.

Storage: Store roasted vegetables in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.