Description
A delicious mix of roasted vegetables, perfect as a side dish!
Ingredients
Scale
- 2 large carrots
- 1 cup Brussels sprouts
- 1 medium red onion
- 2 medium potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon fresh rosemary or thyme (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
- Chop the vegetables into similar-sized pieces: halve Brussels sprouts, cube the potatoes, and slice carrots and onions.
- Add all vegetables to a large mixing bowl. Drizzle with olive oil, sprinkle salt, pepper, and garlic powder. Toss well to coat evenly.
- Spread the vegetables out in a single layer on the baking sheet, leaving space between pieces for crisping.
- Roast in the preheated oven for 25–30 minutes, flipping halfway through, until vegetables are golden and tender.
- Sprinkle with fresh herbs and serve warm or at room temperature.
Notes
- Serving this dish warm enhances the flavors.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg