Easy Roasted Vegetables
This is really the Best Easy Roasted Vegetables recipe you'll ever roast and eat. It comes together in a snap, is vibrantly colorful, and supremely delicious.
Servings: 4 servings
Ingredients
- 1 cup butternut squash, cubed small
- 1 cup zucchini, cubed small
- 1 cup red, orange, or yellow sweet bell peppers, seeded and cubed
- 1 cup sweet potato, peeled and cubed small
- 1 cup mushrooms, whole or halved if they're large
- 1 cup baby red potatoes, cubed small
- 1 tablespoon freshly chopped oregano
- 1 tablespoon freshly chopped basil
- 1 tablespoon fresh thyme leaves
- 1 tablespoon freshly chopped rosemary
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar, good quality
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 475F with rack on middle position. Line a large rimmed baking sheet with foil. Set aside.
- In a large bowl, combine all the vegetables and potatoes. Add all the fresh herbs, seasonings, olive oil, and balsamic vinegar. Toss well to coat completely. Arrange mixture evenly in a single layer on prepared pan.
- Roast 30 minutes, stirring once halfway through, until veggies/potatoes are cooked and nicely browned.
Notes
- Mixture can be pre-cut, seasoned, and kept in airtight container the day before cooking. Great for prep-ahead dish!
- This recipe is very forgiving, so don't worry if you can't find all the vegetables listed or want to swap for your favorites. Just make sure to keep the total quantity about the same.
- It helps if all your veggies are cut to roughly the same size so they cook at the same rate. The smaller you cut them, the quicker they will cook for you!
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- This recipe is part of our Easy Vegetarian Recipes Collection.
Nutrition (per serving)
Calories: 310kcal | Carbohydrates: 27g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 38mg | Sodium: 663mg | Potassium: 919mg | Fiber: 5g | Sugar: 8g | Vitamin A: 17484IU | Vitamin C: 32mg | Calcium: 122mg | Iron: 3mg