Roasted Vegetables
This is the best roasted vegetables recipe out there! It's easy to follow, and you'll have the perfect side dish for any meal. These veggies are crispy, flavorful, and low in points.
Equipment
- 18 x 13” sheet pan
- Cutting board/knife
- Tongs or large spoon
- Large bowl
Ingredients
- 1 ½ lb baby potatoes washed, dried, and cut in half.
- 1 small onion quartered.
- 3 cups Butternut Squash peeled, seeded, and cut into bite-sized pieces.
- 16 oz Brussels Sprouts washed, dried, trimmed, and halved.
- 3 large carrots washed, dried, peeled and sliced.
- 1/2 cup roasted pecans
- ½ teaspoon garlic granules
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- cooking spray
- Shredded Parmesan Cheese optional
Instructions
- Preheat the oven to 400 degrees.
- Wash, dry, and cut the potatoes in half. Place them in a large bowl.
- Peel the onion and cut it into quarters then peel the butternut squash. Seed as needed, and then cut into bite-sized pieces then add to the bowl.
- Next, Wash, dry, and trim the Brussels Sprouts. Cut into halves and then add into the bowl. Prep the carrots and slice them and add them into the same bowl.
- Add in the pecans and garlic granules, sea salt, and black pepper.
- Toss around with tongs or a large spoon. You can even use your hands.
- Pour out onto the sheet pan. Spray with cooking spray. Place into the oven and roast for 15 minutes. Then remove from the oven and flip all of the vegetables over.Spray with cooking spray again. Then place back into the oven and cook for another 30 – 50 minutes. Once the potatoes are fork tender, remove from the oven. Top with shredded parmesan cheese if you’d like.
- Serve and enjoy.