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