If you are looking to get more vegetables into your diet, look no further than these easy roasted vegetables. This takes about 10 minute to prep and then you can sit back and relax while the vegetables cook.
Do you ever make dinner but don’t make sides? It’s a good day if I am able to make the main course, but I rarely make sides for our meals.
Now that we eat dinner at like 5:30 (thanks kids!), it’s almost a miracle that I’m able to get food cooked in time.
Side dishes in our family are an after thought. But I know that needs to changed. I decided to make roasted vegetables recently and I am so glad that I did.
If you are interested in additional side dishes, you should try the southern collard greens recipe or the black bean and feta quinoa salad.
I love the ease and taste of roasted vegetables. There is something so wonderful about the charred flavor of the broccoli and the added soft sweetness of the butternut squash.
I also love how easy this recipe is to change up and adapt depending on what vegetables you have in your fridge. I love broccoli and brussels sprouts, but you could use sweet potatoes, beets, or carrots.
The variations are endless to make an side dish for your family.
Common Questions about Vegetables:
You can change up the vegetables to use whatever you have in your fridge. Although, I would highly recommend trying the recipe and veggies that I have in the recipe – it’s sweet and salty.
You really could roast any root vegetable, but I suggest sweet potatoes, beets, carrots, or turnips.
I did not flip the vegetables while they roasted, but you definitely could. It really depends on how crispy you want them to be. But even though I didn’t flip them, they were perfect.
My kid is picky too and didn’t eat these – at first. I offered him broccoli and butternut squash. All I can do is offer the vegetables to my toddler. It’s up to him if he eats them or not.
I do try to have a low stress environment when it comes to mealtime, and this has worked for us. Again, he doesn’t always eat the vegetables when I offer them, but I do try to offer more vegetables when I’ve cooked them.
What are some of your favorite side dishes?
Easy Roasted Vegetables
- 1 Tablespoon olive oil
- 1 butternut squash cubed
- 1 bunch broccoli florets chopped
- 1 bunch brussel sprouts chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat the oven to 425 degrees
- In a small bowl, combine the salt, pepper and garlic powder
- On a large baking sheet, spread out the vegetables. Sprinkle the olive oil all over the vegetables and stir to coat. Sprinkle the seasoning on the vegetables
- Roast for about 45 minutes or until the vegetables are tender.
Hello Karen – Thank you for bringing this to my attention. I have updated the nutrition information. It doesn’t seem like it was calculating properly per serving.
Haven’t tried it yet, just saw it tonight, but why are the calories so high? 470 calories? 1 tablespoon of oil and veggies. 4 servings at 470 calories each? Hope 470 calories are for the whole recipe