Description
These Oven Roasted Vegetables are a simple and satisfying side dish with a medley of colorful vegetables. Seasoned with garlic salt, Italian seasoning, and Parmesan cheese, they’re perfect for a healthy and flavorful meal.
Ingredients
Units
Scale
- 1 1/2 cups chopped red bell peppers
- 1 1/2 cups baby carrots
- 1 1/2 cups Brussels sprouts, trimmed and halved
- 1 1/2 cups cubed Yukon Gold potatoes
- 1 1/2 cups cubed butternut squash
- 3 tablespoons olive oil
- 1 tablespoon garlic salt with parsley flakes
- 1 tablespoon Italian seasoning
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat and Prep: Preheat oven to 425°F. Line a baking sheet with aluminum foil and grease.
- Season Vegetables: In a large bowl, combine all vegetables, olive oil, garlic salt, and Italian seasoning. Toss to coat.
- Roast: Spread vegetables in a single layer on the prepared baking sheet. Sprinkle with Parmesan cheese. Bake for 25-30 minutes, flipping halfway through, or until tender.
Notes
- Adding Other Veggies: If you want to add other vegetables that take longer to cook, such as acorn squash, pumpkin, yams, or onions, you can roast them alongside the other vegetables for the full 25-30 minutes. However, if you want to add vegetables that cook faster, such as broccoli, zucchini, yellow squash, or asparagus, add them to the baking sheet during the last 10-15 minutes of cooking time to prevent them from burning.
Nutrition
- Serving Size: 1 serving
- Calories: 170g
- Sugar: 5g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
