Easy Roasted Vegetables

A colorful and nutritious dish featuring a mix of roasted Brussels sprouts, yellow squash, carrots, and fingerling potatoes, seasoned to perfection for a delightful family meal.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Main Course, Side Dish

Cuisine: American, Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Vegetables

1 pound Brussels sprouts, halved A fiber-rich choice packed with nutrients.
1 pound yellow squash, cut into 2-inch thick slices Tender and sweet, great for roasting.
4 cups fingerling potatoes, halved lengthwise Hearty and satisfying, these complement the other veggies well.
4 medium carrots, cut into 1.5-inch chunks Adds vibrant color and natural sweetness.

Dressing

¼ cup extra virgin olive oil Adds healthy fats and develops flavor.
3 tablespoons balsamic vinegar Offers a touch of acidity and sweetness.
4 cloves garlic, minced Enhances flavor and adds aromatic warmth.
1 tablespoon dried oregano Brings an earthy, Mediterranean touch.
1 tablespoon dried crushed rosemary Imparts a pine-like aroma that pairs well with roasted vegetables.
1 ½ teaspoons dried thyme Adds a subtle herbal flavor.
1 ½ teaspoons dried basil Infuses mild sweetness.
to taste salt and freshly ground black pepper Essential for balancing flavors.

Method

Preparation

Preheat the oven to 400˚F.
In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, rosemary, thyme, basil, salt, and pepper. Whisk until fully incorporated and set aside.
Rinse and chop the Brussels sprouts, yellow squash, carrots, and fingerling potatoes. Spread them out in a single layer on a large, 11x17 baking sheet.
Pour the prepared dressing over the vegetables and toss until they are thoroughly combined and evenly coated.

Cooking

Place the baking sheet on the middle rack of the oven and bake for 35 to 40 minutes, stirring the vegetables halfway through for even roasting.
Once the vegetables are tender and golden, remove from the oven and taste for salt and pepper—adjust to your liking.

Serving

Enjoy your Easy Roasted Vegetables warm, either as a side dish or as part of a hearty main course.

Notes

Feel free to substitute vegetables based on your tastes or what's available. Engage the family by letting kids pick out their favorite veggies! For extra crunch, add chopped nuts like walnuts or pistachios during the last 10 minutes of roasting.