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Easy Oven Roasted Vegetables

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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
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Easy Oven Roasted Vegetables

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  • Author:
  • 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


This is a Super Easy Oven Roasted Vegetable dish. You can use any vegetables you want with this oven-roasted vegetable dish.


Units Scale


  1. Wash, and destem the Brussel sprouts and cut them in half.
  2. Wash, peel the butternut, cut into thick slices, and then into bite-size cubes.
  3. Wash and clean the spring onions, and cut them up into 1cm pieces.
  4. Wash and deseed the pepper and cut up into strips and then half the strips.
  5. Preheat the oven to 350F / 180C.
  6. 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.
  7. Line one or maybe two large baking trays with parchment paper.
  8. Spread the prepared vegetables on the baking trays in a single layer but do not overpack the tray.
  9. If required, rather use a second tray.
  10. 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.
  11. Roast in the oven for approximately 40-50 minutes until all the veggies are fork-tender and browned.
  12. Be sure to check halfway and flip the veggies over to brown the other side as well.
  13. Spoon out in a serving dish and serve hot.


  • 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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14 thoughts on “Easy Oven Roasted Vegetables”

    • 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.

    • 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


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