Roasted vegetables make for a perfect easy side dish — or can be served over quinoa or another grain for a hearty meal. Make a double batch at the start of the week for multi-day use.
We recommend the veggies listed below, but the beauty of this recipe is you can swap in your fave seasonal ingredients — especially if you have veggies in the fridge that you need to use up.
Easy Oven-Roasted Vegetables
Serves 6
Ingredients
- 2 cups potatoes (any kind will work!), chopped
- 2 carrots, peeled or washed, chopped
- 2 cups broccoli, chopped
- 1 red onion, chopped
- 1 cup Brussels sprouts, chopped
- 1 cup squash, chopped
- 4 garlic cloves, minced
- 6 tablespoons olive oil
- Salt and pepper
- Fresh sprig of thyme (optional)
Directions
- Preheat your oven to 425°F.
- Line a baking sheet with aluminum foil or parchment paper.
- Toss the vegetables and garlic in a bowl with olive oil, salt, and pepper.
- Arrange the vegetables on the baking sheet. Spread them out so there isn’t too much overlap and all the veggies are touching the sheet, if possible.
- Bake uncovered for 20 minutes, then flip the veggies and bake for another 15 minutes.
- Top with fresh thyme and serve.
