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hands holding a white bowl full of colorful roasted vegetables
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Easy Roasted Vegetables

The perfect side dish to compliment any meal. The roasting brings out the delicious flavor of each vegetable.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 76kcal
Author Chellie Schmitz

Equipment

  • rimmed baking sheets

Ingredients

  • 1 cup sweet potatoes peeled and diced
  • 1 cup eggplant diced
  • 1 cup zucchini diced
  • 1 cup summer squash diced
  • 1 cup green beans cut into 1 inch pieces
  • 1 cup red onion sliced into wedges
  • 2 tbsp olive oil
  • seasoned salt to taste I use one that doesn’t contain sugar

Instructions

  • Preheat oven to 425. 
  • Combine vegetables, oil and seasoned salt and toss well to coat. Spread out on two baking sheets. 
  • Roast 15 minutes, then toss. Rotate the pans if they are on different racks in the oven. Roast another 10-15 minutes.

Notes

Change up the vegetables for different combinations. Here's some ideas:
  • Sweet potato, butternut squash, carrots, onions, beets, parsnips
  • Zucchini, summer squash, green beans, colored bell peppers, broccoli. cherry tomatoes
  • Butternut squash or acorn squash, sweet potatoes, eggplant, onions, garlic, brussels sprouts
  • Cauliflower, broccoli, cherry tomates, celery root
Cut all the vegetables about the same size so they cook evenly. 

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Sodium: 15mg | Potassium: 247mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3350IU | Vitamin C: 10.1mg | Calcium: 20mg | Iron: 0.5mg
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