Oven Roasted Vegetables Recipe
Roasted vegetables are easy to prepare, delicious, and nourishing for your body. Customize with your favorite vegetables, such as Brussels sprouts, bell peppers, and rutabaga, or seasonings. Toss with 1-2 tablespoons of Balsamic vinegar or make a delicious glaze with 1 – 2 tablespoons each of Balsamic vinegar and honey.
Ingredients
- 2 cups butternut squash, peeled and cubed
- 2 cups sweet potatoes, peeled and cubed
- 2 cups carrots, peeled and sliced
- 2 cups cauliflower, cut into small to medium flowerets
- 1 onion, cut into wedges
- 2-3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400
- In a large mixing bowl, combine the vegetables and minced garlic.
- Drizzle the olive oil over the vegetables and then sprinkle the dried thyme, dried rosemary, salt and pepper.
- Toss the vegetables in the bowl to evenly coat them with the oil and seasonings.
- Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded for oven roasting.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Remove from oven and use a spatula to flip the vegetables to ensure even browning.
- Continue roasting for another 15-20 minutes or until the vegetables are tender and slightly caramelized.
- Remove the roasted fall vegetables from the oven and serve hot.
Enjoy! Oven-roasted vegetables are a great example of healthy, nourishing foods that are delicious, easy to prepare, and perfect for family dinners and gatherings.
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