How to Roast Vegetables
This is a complete guide for how to roast vegetables with suggestions for times and temperature along with tips for roasting any vegetable!
Servings 4 servings
Calories 146kcal
Equipment
Ingredients
- 1 red onion chopped
- 1 red pepper chopped
- 1 sweet potato chopped into cubes
- 1 large yellow squash end trimmed, cut into ½-inch pieces
- 1 green pepper chopped
- 2-3 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- chopped parsley for serving
Instructions
- Preheat oven to 425°F.
- Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper and garlic powder.
- Use your hands to toss the vegetables. Then spread out into an even layer, making sure the vegetables are not overlapping.
- Roast for 15 to 30 minutes depending on the vegetable.
Notes
Storage: Store any leftover vegetables in an airtight container for up to 5 days.
Reheat: To maintain crispness, reheat in a 350° oven. Start checking after 10 minutes.
Nutrition
Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 617mg | Potassium: 482mg | Fiber: 4g | Sugar: 7g | Vitamin A: 9157IU | Vitamin C: 74mg | Calcium: 38mg | Iron: 1mg