Roasted Vegetables
Learn how to make roasted vegetables for an easy weeknight side dish with my guide for times and temps! Use your favorite veggies with olive oil, salt, and pepper and bake until caramelized.
Servings: 4 servings
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 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. To maintain crispness, reheat in a 350°F 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
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