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5
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2
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Oven Roasted Vegetables
Colorful and delicious roasted vegetables are tossed with a little oil and seasonings and then baked to crispy perfection in oven. It's the best tasting side dish perfect served any day of the week.
Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
servings
Author:
The Shortcut Kitchen
Ingredients
8
ounces
brussels sprouts
cut in half
1
medium
sweet potato
1 inch dice
½
cup
fresh cranberries
2
tablespoons
olive oil
½
teaspoon
thyme
½
teaspoon
rosemary
salt and pepper
to taste
Instructions
Preheat oven to 425°F.
Toss brussels sprouts and sweet potato with 1 ½ tablespoons of oil and seasonings. Toss cranberries with remaining oil and put aside.
Bake for 10 minutes then remove from the oven and add the cranberries to the pan.
Cook for another 10-12 minutes or until the vegetables are tender and golden.
Notes
Wash vegetables and pat dry, which will help the oil and seasonings adhere to the veggies.
Spread vegetables out well so the air can circulate, brown and crisp each side.
Use two pans if needed to space vegetables out well.
Reheat vegetables at 425˚F, spritz with oil and cook for about 15 minutes.
Refrigerate leftovers in a covered container for 3-4 days.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
18
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
46
mg
|
Potassium:
423
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
8463
IU
|
Vitamin C:
52
mg
|
Calcium:
43
mg
|
Iron:
1
mg