Description
A delightful mix of seasonal vegetables roasted to perfection.
Ingredients
Scale
- 1 pound Brussels sprouts, halved
- 1 pound yellow squash, cut into 2-inch thick slices
- 4 cups fingerling potatoes, halved lengthwise
- 4 medium carrots, cut into 1-inch chunks
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried crushed rosemary
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried basil
- to taste salt and freshly ground black pepper
Instructions
- Preheat the oven to 400˚F.
- In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, rosemary, thyme, basil, salt, and pepper. Whisk until fully incorporated and set aside.
- Rinse and chop the Brussels sprouts, yellow squash, carrots, and fingerling potatoes. Spread them out in a single layer on a large, 11×17 baking sheet.
- Pour the prepared dressing over the vegetables and toss until they are thoroughly combined and evenly coated.
- Place the baking sheet on the middle rack of the oven and bake for 35 to 40 minutes, stirring the vegetables halfway through for even roasting.
- Once the vegetables are tender and golden, remove from the oven and taste for salt and pepper—adjust to your liking.
- Enjoy your Easy Roasted Vegetables warm, either as a side dish or as part of a hearty main course.
Notes
- For added flavor, try incorporating seasonal herbs.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Vegetable Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg