oven roasted vegetables on a wooden platter
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Oven Roasted Vegetables

Sweet potatoes, Brussels sprouts, carrots, zucchini, yellow squash and red onion are the perfect combination for this easy oven roasted vegetables recipe.
Course Dinner, Main Course, Side Dish, Snack
Cuisine 30 Minute Meal, American
Keyword Oven Roasted Vegetables
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 6
Calories 73kcal
Author Sarah Alvord, Feeding Your Fam

Ingredients

  • 1 sweet potato, chopped into 1/2 inch pieces
  • 1 zucchini, chopped into 1 inch pieces
  • 1 yellow squash, chopped into 1 inch pieces
  • 1 1/2 cups baby carrots
  • 1 medium red onion, sliced into 1 inch slices
  • 15 Brussels sprouts, sliced in half
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

Instructions

  • Preheat oven to 425ºF.
  • Place chopped vegetables on a 16 x 12 x 1 inch baking sheet.
  • Drizzle with olive oil and toss to coat. Season with salt, pepper and garlic powder.
  • Bake in oven for 10 minutes, remove from oven and toss vegetables. Place back in the oven and bake for an additional 10 minutes, until fork tender.

Nutrition

Calories: 73kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Cholesterol: 0mg | Sodium: 421mg | Potassium: 500mg | Fiber: 4g | Sugar: 5g | Calcium: 35mg | Iron: 2mg