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.

Butternut squash, brussel spouts and broccoli on a pan ready to be placed in the oven.

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:

What if I don’t like these 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.

What other vegetables could I roast?

You really could roast any root vegetable, but I suggest sweet potatoes, beets, carrots, or turnips.

Do you flip the vegetables halfway through?

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 a picky eater. How do I get them to eat these vegetables?

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?

Butternut squash, brussel spouts and broccoli on a pan ready to be placed in the oven.

Easy Roasted Vegetables

Dash of Herbs
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.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine American, Vegetarian
Servings 4 servings
Calories 117 kcal

Ingredients

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 589mgPotassium: 670mgFiber: 4gSugar: 4gVitamin A: 19936IUVitamin C: 40mgCalcium: 92mgIron: 1mg
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

2 Comments

  1. 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.

  2. 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

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