Easy Roasted Vegetables
Deliciously seasoned roasted vegetables!
Calories: 239kcal
Ingredients
- 1/4 cup Extra Virgin Olive Oil you may need a bit more
- 3 Carrots peeled and cut into 1 - 1-1/2 inch chunks
- 1½ cups Brussels sprouts outer leaves removed and halved
- 4½ cups Baby red potatoes halved or quartered
- 1 large Red onion halved and cut into thick 1-inch pieces
- 1¼ cups Sweet potatoes peeled and cut into 1 1/2-inch thick slices
- 3/4 tablespoon Oregano dried
- 3/4 tablespoon Rosemary dried, crushed
- 1 teaspoon Thyme dried
- 1 teaspoon Basil
- Freshly cracked pepper and sea salt
Instructions
- Preheat oven to 400 degrees Grab a large 11x17-in or 2 smaller sheet pans and set aside. Prepare the veggies: peel the carrots and cut into large chunks , remove the outer leaves of the brussel sprouts and halve them, halve the baby red potatoes (quarter especially large ones), halve the red onion and cut into thick 1-inch pieces, peel the sweet potato and cut into large 1-1/2 inch chunks/slices.
- Place all the prepared vegetables in one even layer (do NOT overlap or you'll steam the veggies instead of roasting the on the prepared baking sheet (and add the oregano, rosemary, thyme, and basil. Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
- Place on middle rack in oven and bake for 35 to 40 minutes, flipping the veggies 20 minutes into baking time.
- Remove from the oven and enjoy immediately.
Nutrition
Calories: 239kcal | Carbohydrates: 36.6g | Protein: 4.6g | Fat: 9.4g | Sodium: 87.3mg | Fiber: 6.7g | Sugar: 7.5g