Our fool-proof Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion, and is the perfect side dish to practically any entrée.

Roasted Vegetables

brussels sprouts (halved

butternut squash ((about 10 oz), cut into 3/4 inch cubes)

red bell pepper

onion

olive oil

garlic (, minced)

herbes de provence

salt and black pepper

Preheat oven to 400 degrees F.

Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.

Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.

Looking forward to making prime rib and twice baked potatoes for Christmas dinner.

So much great information in addition to the recipe. Thank you so much

Where did you find your stainless sheet pans?

I used butternut squash, yellow squash, zucchini, brussels sprouts, red onion, and broccoli.  I also added extra spice and had to cook for about an hour total.  It with the wife.

What is really great about this recipe is not only does it give you the recipe but also helpful hints that I was unable to find anywhere else.  Thank you.... and by the way.... my veggies were awesome!  Thank you!

Hands down my favorite way to eat vegetables!  I love to sprinkle a little brown sugar on my sweet potatoes of squash.  This is a great resource!

https://content.jwplatform.com/videos/YmbIsN6T.mp4

A how-to guide for making perfect Roasted Vegetables with a variety of vegetables including Brussels sprouts, butternut squash, zucchini, cauliflower, and broccoli.

roasted vegetables

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 5

Ingredients

Instructions

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