Description
This roasted vegetables recipe is crispy, colorful, and perfect for weeknights or holidays—an easy one-pan wonder with caramelized flavor in every bite.
Ingredients
Scale
- 1 yellow bell pepper (or any color), cut into 1-inch pieces
- ½ pound Brussels sprouts, halved
- 1 small red onion, cut into 1-inch pieces
- ½ medium head cauliflower, cut into florets
- 1 small sweet potato (about ¾ pound), peeled and chopped into ½-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Wash, dry, and chop all vegetables into similar-sized pieces.
- Arrange veggies on the baking sheet, giving them space.
- Drizzle with olive oil and toss to coat evenly. Season with salt and pepper.
- Roast for 20–25 minutes, tossing after 12 minutes, until golden at the edges and tender inside.
- Serve right away—or add to pasta, grains, wraps, or salads!
Notes
For extra flavor, toss with dried herbs or balsamic vinegar before roasting. Don’t overcrowd the pan. Great for meal prep—use leftovers in bowls, omelets, or salads. Store in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 110
- Sugar: 5g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg