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Roasted Vegetables

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These roasted vegetables are a colorful, flavorful side dish made with simple ingredients like carrots, sweet potatoes, and brussels sprouts. Perfect for weeknight dinners or meal prep.

Ingredients

2 cups baby potatoes, cut into halves or quarters

2 cups carrots, cut into small chunks

2 cups sweet potatoes, cut into small chunks

2 cups brussels sprouts, halved

2 cups asparagus, each piece cut into thirds

1 yellow bell pepper, cut into large chunks

1 red bell pepper, cut into large chunks

1 cup red onion, chopped into large pieces

3 cloves garlic, minced

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tsp cracked black pepper

1 tsp kosher salt

½ tsp garlic powder

1 tbsp oregano leaves (dehydrated)

1 tbsp parsley (dehydrated)

Instructions

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.

Wash, peel (if desired), and chop all vegetables into similar-sized pieces.

Place all chopped vegetables in a large mixing bowl.

Drizzle with olive oil and balsamic vinegar, then add all seasonings. Toss until evenly coated.

Spread vegetables out on the prepared baking sheets in a single, even layer for even roasting.

Use a spatula to scrape any leftover oil and herbs from the bowl and drizzle over the vegetables.

Roast for 20 minutes, then remove from oven and stir the vegetables. Return to the oven for another 20 minutes, or until tender and golden brown.

Serve warm as a flavorful side dish or meal prep favorite.

Notes

Cut denser vegetables (potatoes, carrots, sweet potatoes) smaller than fast-cooking ones (onions, peppers, asparagus) for even roasting.

Don’t overcrowd the baking sheets—this helps achieve crisp, caramelized edges.

You can swap in other seasonal vegetables like zucchini, cauliflower, or broccoli.

Store leftovers in the fridge for up to 4 days; reheat in the oven or air fryer for best texture.

Find it online: https://allrecipesmade.com/roasted-vegetables/