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.
Servings: 6 people
Ingredients
- 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
Instructions
- Preheat oven to 400 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.
Notes
- 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.
Nutrition
Serving: 1/6 | Calories: 177kcal | Carbohydrates: 21g | Protein: 5g | Fat: 9g | Cholesterol: 10mg | Sodium: 665mg | Potassium: 565mg | Fiber: 4g | Sugar: 10g