Simply Roasted Vegetables

These Roasted Vegetables is the simplest, easiest, and yet so very delicious way to get healthy fiber to your diet. So fresh and flavor-packed veggies have just the right balance of tenderness and crispness. They make the perfect side dish to accompany any meal!

Simply Roasted Vegetables Recipe

Roasted vegetables are unbelievably easy to make and yet so very delicious healthy side dish. This Roasted Vegetable recipe requires around 10 minutes of hands-on time and only a few ingredients, like some of your favorite veggies, extra virgin olive oil, salt, pepper, and herbs. I like the combinations of brussels sprouts, peppers, mushrooms, broccoli, and red onions, but you can also use other veggies based on your taste. To make these simple Roasted Veggies you have to cut veggies into the same size pieces, then toss them in the olive oil, herb, salt, and pepper dressing and bake in the oven for 30 minutes.

Here’s why this is a perfect roasted vegetable combination:

Brussels sprouts – for their natural flavor and crispiness. Plus, they are so good in contrast with other tender vegetables.

Mushrooms – for a rich, savory, earthy flavor.

Bell peppers or mini peppers – they bring out a delicious sweetness and bright colors.

Broccoli – for a sweet flavor and crisp edges.

Red onions – add delicious caramelization and rich flavor.

Why this is the best Roasted Vegetable Recipe?

• they make simple but tasty side dish;
• they are packed with so much flavor;
• they are healthy and nutritious;
• they are a great way to meal prep veggies;
• these vegetables are good for a variety of diets and contain lots of fiber, vitamins, and minerals.

What to Serve with Roasted Vegetables?

Roasted vegetables are one of the best sides for almost any chicken, meat, fish main dishes, or grain recipes, but they also can be served as a full meal. Here is a list of the recipes that go well with roasted vegetables:

Pork Tenderloin Medallions in Creamy Mushroom Sauce

Healthy Meatloaf Recipe

One Pot Chicken Puttanesca

Chicken in Banana Coconut Curry Sauce

Pork Tenderloin Medallions

Homemade Chicken Sausages

Easy Baked Chicken Drumsticks

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Ingredients for Roasted Vegetables

• 1 lb (455g) Brussels sprouts, halved
• 1/2 lb (225g) broccoli florets
• 1/2 lb (225g) bell peppers or mini peppers, cut into 2-inch pieces
• 1/2 lb (225g) cremini or white mushrooms, halved or quartered
• 2 medium (140g) red onion, cut into wedges
• 2 Tbsp. (16g) extra-virgin olive oil
• 1 Tbsp. red wine vinegar
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• salt and ground black pepper, to taste
• 1 Tbsp. chopped thyme, optional

How to Make Roasted Vegetables

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. In a small bowl, add the olive oil, red wine vinegar, Italian seasonings, garlic powder, salt, and pepper. Mix together.
3. Scatter the chopped vegetables on the baking sheet. Drizzle the dressing mixture over the vegetables and toss well to coat.
4. Roast for 25 – 30 minutes, until the vegetables are tender, tossing halfway through.
5. Serve warm and enjoy!

How Many Calories in Roasted Vegetables?

Simply Roasted Vegetables

These Roasted Vegetables is the simplest, easiest, and yet so very delicious way to get healthy fiber to your diet. So fresh and flavor-packed veggies have just the right balance of tenderness and crispness. They make the perfect side dish to accompany any meal!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dinner, Side Dish

Servings 6 servings

Calories 97 kcal

Ingredients

  

• 1 lb 455g Brussels sprouts, halved
• 1/2 lb 225g broccoli florets
• 1/2 lb 225g bell peppers or mini peppers, cut into 2-inch pieces
• 1/2 lb 225g cremini or white mushrooms, halved or quartered
• 2 medium 140g red onion, cut into wedges
• 2 Tbsp. 16g extra-virgin olive oil
• 1 Tbsp. red wine vinegar
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• salt and ground black pepper to taste
• 1 Tbsp. chopped thyme optional

Instructions

 

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• In a small bowl, add the olive oil, red wine vinegar, Italian seasonings, garlic powder, salt, and pepper. Mix together.
• Scatter the chopped vegetables on the baking sheet. Drizzle the dressing mixture over the vegetables and toss well to coat.
• Roast for 25 - 30 minutes, until the vegetables are tender, tossing halfway through.
• Serve warm and enjoy!

Notes

How Many Calories in Roasted Vegetables?

Calories (per 1 serve, 160g): 97 kcal	Calories (per 100g ): 60 kcal
Fat: 3.1 g	Fat: 1.9 g
Carbohydrates: 14.7 g	Carbohydrates: 9.2 g
Protein: 5.3 g	Protein: 3.3 g

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