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Home » Recipes » Side Dishes » Roasted Vegetables

Roasted Vegetables

By Sherri On January 18, 2016, Updated December 31, 2020 10 Comments

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These Roasted Vegetables are the best and easiest way to prepare a huge variety of your favorites. Beautifully cooked to perfection and so full of flavor!

When I posted my new favorite Garlic Parmesan Roasted Broccoli last week, I realized that I have never shared another one of my favorite go-to weekly’s with you!  These simple roasted vegetables

These Roasted Vegetables are the best and easiest way to prepare a huge variety of your favorites. Beautifully cooked to perfection and so full of flavor!

 

This happens to be another one that I owe to my brother and his wife actually. The first time they made that big pan of luscious roasted vegetables I was hooked for good.

These Roasted Vegetables are the best and easiest way to prepare a huge variety of your favorites. Beautifully cooked to perfection and so full of flavor!

I make a big pan of my favorites from my clean eating list at least once a week to eat during the week. It is just such a wonderful way to get more veggies into each meal.

The bonus is they are already in the refrigerator ready to go. This little bit of meal planning keeps us eating ultra healthy all week.

These Roasted Vegetables are the best and easiest way to prepare a huge variety of your favorites. Beautifully cooked to perfection and so full of flavor!

Another couple other of my little secrets. Bake about 4 sweet potatoes and/or 2 butternut squash to have to go along with your veggies.

Plus bake a bag of chicken breasts with your favorite spices sprinkled on or make a big batch of crock pot chicken to have for your protein choice.

It’s almost too pretty to eat!

INGREDIENTS

1/4 cup of melted olive oil or coconut oil

4 cloves of garlic, minced

Any variety of fresh vegetables, like the following:

Asparagus
Brussel Sprouts
Green Beans
Portobella Mushrooms
Onions
Red, Orange, Yellow Bell Peppers
Squash
Sweet Potatoes
Tomatoes
Zucchini

DIRECTIONS

Preheat oven to 375 degrees F

Wash and cut veggies

Place on a large baking sheet

Bake for 20-25 minutes, stirring every 10 minutes. (I cooked mine for actually 25 minutes)

ENJOY!!

Roasted Vegetables

These Roasted Vegetables are the best and easiest way to prepare a huge variety of your favorites. Beautifully cooked to perfection and so full of flavor!
5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 141kcal
Author: Sherri Hagymas

Ingredients

  • 1/4 cup of melted Coconut Oil or olive oil
  • 4 cloves of garlic minced
  • 1 lb Asparagus
  • 1 lb Brussel Sprouts
  • 1 lb Green Beans
  • 1 lb Portabella Mushrooms
  • 1 Onion
  • 1 Red bell pepper Orange, Yellow Bell Peppers
  • 1 Squash or zucchini
  • Sweet Potatoes
  • Tomatoes
  • Zucchini

Instructions

  • Preheat oven to 375 degrees F
  • Wash and cut veggies
  • Place on a large baking sheet
  • Bake for 20-25 minutes, stirring every 10 minutes. (I cooked mine for actually 25 minutes)
  • ENJOY!!

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 6g | Sodium: 27mg | Potassium: 782mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1760IU | Vitamin C: 83.2mg | Calcium: 70mg | Iron: 3mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

 

Try these other healthy side dishes too:

Spicy Asian Zucchini

Baked Brown Sugar Cinnamon Acorn Squash

This simple garlic parmesan roasted broccoli is a fantastic healthy side dish. Quick 5 minute prep for a bursting with flavor veggie!

By Sherri Healthy Recipes, Recipes, Side Dishes, Vegetables

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  1. Miz Helen says

    February 1, 2016 at 3:17 pm

    5 stars
    Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
  2. swathi says

    January 31, 2016 at 9:39 pm

    Delicious I like roasted veggies a lot for making soup, sides they are best, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

    Reply
  3. Karen says

    January 29, 2016 at 8:45 am

    I love roasted vegetables. When I want a little sweet I add carrots. Just peel and cut a little smaller since they typically are harder and take longer to cook. Thanks for sharing at #LetsGetRealSocial

    Reply
  4. Easy Peasy Life Matters says

    January 29, 2016 at 12:44 am

    Love all of the veggies in this! I’ve got to give it a try! Thanks for sharing on Full Plate Thursday 🙂

    Reply
  5. Carol Cook says

    January 28, 2016 at 1:03 am

    Our family was together in Kauai for Christmas and my daughter’s boyfriend made something similar on Christmas Eve. It was delicious. We need to make this.

    Thanks for Sharing Your Cup!

    Reply
  6. Maria Baer (Fit Magnolia) says

    January 25, 2016 at 9:14 pm

    Oh yum!!! I love a tray of beautifully roasted veggies. These look beautiful.

    Reply
  7. Zenda says

    January 25, 2016 at 7:34 pm

    5 stars
    I love roasted veggies, too! Thanks for sharing your recipe.

    Reply
  8. Quirky Homemaker says

    January 25, 2016 at 9:17 am

    So colorful and yummy-sounding! I love roasted veggies ,too. Stopping by from Modest Monday. Hope you have a great week!

    Reply
  9. Cheri says

    January 20, 2016 at 5:11 am

    I’ve never roasted vegetables. What do you do with the oil? Do you add any seasonings or herds? Thank you for providing so many healthy recipes. I love them.

    Reply
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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