Easy Oven Roasted Vegetables, the fastest, quickest, easiest, and no fuss and bother Oven Roasted Vegetables to accompany any meal with brussels sprouts, butternut, and more delicious vegetables of your choice.
The Brussels sprout is a member of the Gemmifera cultivar group of cabbages, grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm in diameter and resemble miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, from which it gained its name
Which is healthier Broccoli or Brussels sprouts?
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
Easy Oven Roasted Vegetables
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Fruits, Vegetables, and Other Produce
- Diet: VegetarianDiet
Description
This is a Super Easy Oven Roasted Vegetable dish. You can use any vegetables you want with this oven-roasted vegetable dish.
Ingredients
- 2 cups Brussel sprouts (1 bag of Brussel sprouts)
- 2 cups butternut (1/2 large butternut)
- 1 medium-sized red bell pepper
- 6 Spring onions
- 2-3 Tablespoons olive oil (per baking tray)
- Salt and pepper to taste
Instructions
- Wash, and destem the Brussel sprouts and cut them in half.
- Wash, peel the butternut, cut into thick slices, and then into bite-size cubes.
- Wash and clean the spring onions, and cut them up into 1cm pieces.
- Wash and deseed the pepper and cut up into strips and then half the strips.
- Preheat the oven to 350F / 180C.
- I know that one usually does this at 450F but as we had other food in the oven at 350F we decided to add the trays on the bottom rack of the oven and it worked out perfectly, so I will keep doing this at 350F in the future.
- Line one or maybe two large baking trays with parchment paper.
- Spread the prepared vegetables on the baking trays in a single layer but do not overpack the tray.
- If required, rather use a second tray.
- Drizzle the vegetables with the good olive oil, then sprinkle with salt and pepper, and toss the veggies to ensure it is evenly coated with the oil.
- Roast in the oven for approximately 40-50 minutes until all the veggies are fork-tender and browned.
- Be sure to check halfway and flip the veggies over to brown the other side as well.
- Spoon out in a serving dish and serve hot.
Notes
Prepared, tried, and tested by Esme from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes- Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 500
- Sugar: 3
- Sodium: 95
- Fat: 45
- Saturated Fat: 2
- Unsaturated Fat: 41
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 6
- Protein: 18
- Cholesterol: 0
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Pinned!! I can’t wait to make this! Actually, I just put all the ingredients on my grocery list. I’m roasting these veggies tomorrow!
Hi Catherine. WOW, awesome, hope you will enjoy every bite. Please let me know how it turned out.
We love oven roasted vegetables! I have yet to find a vegetable that doesn’t do well roasted.
I totally agree with you, Joanne. Oven roasted veggies are the best and you can use whatever you have on hand and your family love.
Pinned this post Esme. Recipe so simple, tasty, and VEGAN.
Hi Nancy
Thanks for popping in and yes its so delicious and easy to make. Thanks for pinning. Have a wonderful day.
Roasted vegies are such a great colourful addition to any meal, and an alternative to just basic salad. Great share @Esme
Thank you Julie. We truly love veggies and these roasted veggies are so versatile and easy to prepare. Thanks for popping in.
Roasted veggies are my favorite!
Hi Terri. We love veggies in all forms. These are so good. I actually made some Sunday again and changed some veggies out. Used sweet potato iso butternut and used regular onions and added beetroot and served it with a tahini lemon sauce.
We are such fans of oven roasted vegetables. Sweet potatoes, onion, broccoli and more.
Awesome glad you love roasted veggies. It’s so easy to prepare and versatile. Enjoy it
Yum, these look delicious. I don’t know why I never think to roast my vegetables, but thank you for the reminder. I am going to do this soon.
How you will enjoy them. I made some again yesterday and this time I added some beetroot as well.
As we gad friends over I prepared everything, then steamed them, not the onion and peppers, for 10 minutes. They were still firm but perfect just to add the oil etc and mix and bake them which worked perfect as I could bake them for a shorter time.
Hope you will enjoy your baked veggies