Name: Easy Roasted Veggies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 4–5 small red potatoes or sweet potatoes (about 1 1/2 pounds), cut into 1-inch pieces; 4–5 medium carrots (about 1 pound), peeled and cut into 1-inch pieces; 1 large red onion, chopped into large chunks; 2 cups butternut squash, peeled and cubed (about 10 ounces); 20 Brussels sprouts, trimmed and halved; 1 pound cremini or button mushrooms, whole or halved; 1/4 cup avocado oil or olive oil; Zest and juice of 2 medium lemons; 4 cloves garlic, minced; 2 tablespoons fresh rosemary (or 1/2 tablespoon dried); 2 tablespoons fresh thyme leaves (or 1 teaspoon dried); 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper

Description

These easy roasted veggies are colorful, caramelized, and full of flavor. Roasted at high heat with lemon, garlic, and fresh herbs, they develop crispy golden edges and tender centers, making them a perfect versatile side dish.

Ingredients

4–5 small red potatoes or sweet potatoes (about 1 1/2 pounds), cut into 1-inch pieces
4–5 medium carrots (about 1 pound), peeled and cut into 1-inch pieces
1 large red onion, chopped into large chunks
2 cups butternut squash, peeled and cubed (about 10 ounces)
20 Brussels sprouts, trimmed and halved
1 pound cremini or button mushrooms, whole or halved
1/4 cup avocado oil or olive oil
Zest and juice of 2 medium lemons
4 cloves garlic, minced
2 tablespoons fresh rosemary (or 1/2 tablespoon dried)
2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Place all prepared vegetables in a large mixing bowl.
In a small bowl, whisk together oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
Pour mixture over vegetables and toss thoroughly to coat evenly.
Spread vegetables in a single layer on the baking sheet, using two pans if necessary to avoid overcrowding.
Roast for 30–40 minutes, stirring halfway through, until fork-tender and golden brown with crisp edges.
Garnish with additional fresh herbs if desired and serve warm.

Notes

Avoid overcrowding to ensure proper caramelization.
Cut vegetables into similar sizes for even roasting.
Fresh vegetables provide best texture, but frozen can be used if thawed and dried.
Reheat in oven or air fryer to maintain crispness.
Customize with seasonal vegetables or different herbs.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 190 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 9 g
Saturated Fat: 1.2 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 0 mg