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Easy Roasted Vegetables on Wooden Spoon
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5 from 11 votes

Easy Roasted Vegetables

These delicious easy roasted vegetables are a great side dish and also for meal prep! I love making a big batch at the beginning of the week and eating them for lunch. Onions, Sweet Potatoes, Red Onion, Zucchini and Carrots drizzled in balsamic, seasoned and roasted to perfection in the oven!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 228kcal
Author: Julie Evink


  • 2 sweet potatoes peeled & cubed
  • 1 c. yukon gold potatoes cubed
  • 1 red onion quartered
  • 1 zucchini cut into 1'' cubes
  • 3 carrots peeled and cut into 1 1/2'' chunks
  • 1/2 lb brussels sprouts outer leaves removed and halved
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 6 cloves garlic minced
  • 1 tsp sea salt
  • 1/2 tsp pepper


  • Preheat oven to 400 degrees F. 
  • 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 on middle rack. Baked for 35-40 minutes. Flip vegetables half way through baking time. 



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