Easy Roasted Vegetables
These delicious easy roasted vegetables are a great side dish and also for meal prep! Drizzled in balsamic, seasoned and roasted to perfection in the oven!
Servings: 4
Calories: 228kcal
Ingredients
- 2 sweet potatoes peeled & cubed
- 1 cup yukon gold potatoes cubed
- 1 red onion quartered
- 1 zucchini cut into 1'' cubes
- 3 carrots peeled and cut into 1 1/2'' chunks
- ½ pound brussels sprouts outer leaves removed and halved
- 2 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 6 cloves garlic minced
- 1 teaspoon sea salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place all prepared vegetables in one even layer on a 11 x 17 inch pan or 2 smaller sheet pans with sides. Make sure they are not overlapping.
- Add sea salt, pepper and garlic. Then add the olive oil and balsamic; toss to combine and until all vegetables are coated.
- Place pan in preheated oven at 400 degrees Fahrenheit on middle rack. Baked for 35-40 minutes. Flip vegetables half way through baking time.
Video
Notes
Place roasted veggies into an airtight container or zip top plastic bag. Store in the refrigerator for 3 to 4 days.
I do not recommend freezing roasted veggies as they tend to change texture after being thawed and then reheated.
To reheat, place on a baking sheet and back into the oven until warm. You can also reheat on the stove top or in the microwave. However, the veggies are more likely to maintain that slight crispy crunch if they're reheated in the oven.
Nutrition
Calories: 228kcal | Carbohydrates: 36g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 1025mg | Fiber: 7g | Sugar: 9g | Vitamin A: 17390IU | Vitamin C: 71.4mg | Calcium: 98mg | Iron: 3.6mg