Print
Easy Roasted Vegetables Recipe
Roasted vegetables are an easy and delicious side dish. The full flavor makes them a family favorite, and it’s a great way to get a large variety of veggies into your diet.
Course Side Dish
Cuisine American
Keyword Bell peppers, brussels sprouts, butternut squash, onions, radishes, roasted veggies, vegetables
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour
Servings 6 people
Calories 177 kcal
2 cups butternut squash diced 2 cups radishes cut them into quarters 1 cup Brussels sprouts sliced and quartered 2 tablespoons olive oil 2 teaspoons Italian seasoning 4 cloves garlic minced kosher salt and freshly ground black pepper to taste 5 slices cooked bacon nitrate and sugar free for Whole30 (ButcherBox has great quality bacon) 1 red bell pepper cut into thick 1-inch pieces 1 red onion cut into thick 1-inch pieces fresh green onions to garnish
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Place butternut squash, radishes and Brussels sprouts on the prepared baking sheet.
Drizzle with olive oil and sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
Spread into an even layer, roast for about 15-20 minutes.
Remove and toss in bell pepper and onions, return to oven and roast 15-20 minutes longer.
Remove from the oven and top it with bacon and green beans before serving.
High heat helps caramelize the vegetables quickly.
You can use any oil that has a high smoke point such as avocado oil and coconut oil.
Make sure you don't overcrowd the sheet pan so the vegetables can caramelize instead of steaming.
To store: Transfer the vegetables to an airtight container in the fridge for up to 4 days.
To reheat: Reheat leftovers in the microwave or heat them up in the oven so they stay crispy.
Serving: 1 /6 | Calories: 177 kcal | Carbohydrates: 21 g | Protein: 5 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 10 mg | Sodium: 665 mg | Potassium: 565 mg | Fiber: 4 g | Sugar: 10 g