Herb Roasted Vegetables
Few things are as comforting or as simple as oven-roasted vegetables. Tossed with olive oil, garlic, and lots of fresh herbs, this version is super simple but tastes like a guest-worthy side dish.
Servings: 8
Calories: 136kcal
Cost: $4.00
Equipment
- 2 Half Sheet Pans
Ingredients
- 3 lbs Vegetables, cut into even 2-inch pieces (like butternut squash, cauliflower, and Brussels sprouts)
- ¼ cup Extra Virgin Olive Oil
- 12 sprigs Fresh Sage, Rosemary, or Thyme (or any combination)
- 2 teaspoon Kosher Salt
- 4 cloves Garlic, minced
Instructions
- Preheat oven to 425°F / 218°C.
- Toss vegetables with olive oil, herbs, salt, and garlic.
- Spread out on 2 baking sheets.
- Roast, turning with a spatula halfway through cooking, until vegetables are golden brown and very tender, 30 to 35 minutes.
Notes
Sheet Pans - You’ll want to use two large sheet pans here. Giving all of the vegetables plenty of space allows air to circulate and helps them to turn golden brown (rather than steaming and not taking on any color).
Nutrition
Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 624mg | Potassium: 668mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1283IU | Vitamin C: 145mg | Calcium: 78mg | Iron: 3mg