These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred.
These roasted vegetables are made in a sheet pan, and make a perfect side dish for any healthy meal!
I don’t know about you, but I’m big on meal planning. Each week I sit down and plan out our dinners for the upcoming week, as well as what recipes I’ll be making and testing for The Chunky Chef… then I make my grocery list from there. Sounds super organized right? Totally not lol.
For some reason, I have no problem coming up with the main dishes, but I always seem to either totally forget the sides, or stick to the same old steamed green beans. Major bummer!
Usually my kiddos will only eat their veggies if they’re covered in cheese, or practically dripping with butter… but that doesn’t do anyone any good. So I’ve started roasting more and more vegetables, and they are DELICIOUS that way!
These oven roasted vegetables are loaded with amazing tangy and savory flavors. When combined with the natural sweetness from the butternut squash and cauliflower, it’s a flavor powerhouse!!
WHAT ARE THE BEST VEGETABLES FOR ROASTING?
Just about any vegetable! Here are my favorites:
- Root vegetables (potatoes, carrots, parsnips, sweet potatoes, etc)
- Broccoli, brussels sprouts, zucchini, summer squash, onions, cauliflower, bell peppers, etc.
HOW TO ROAST VEGETABLES IN THE OVEN
- Set your oven temperature fairly high. The high temperature allows for the great color and texture, without drying the vegetables out.
- Toss the vegetables with oil and spices, and use your hands to mix well. Your hands are the best tool here, so you can sort of massage the flavors into the veggies and make sure they’re completely coated.
- Use parchment or foil for easy cleanup. Natural parchment paper is my personal favorite!
- Stir the vegetables around halfway through so they can get crispy on both sides.
This roasted vegetable recipe is low in points… just 2 smart points! Those points are coming from the olive oil and potatoes 🙂
If you’d like to add a touch of extra sweetness, add a couple teaspoons of honey (although that will add to the point value). To reduce the points even further, swap out the potatoes for another zero point vegetable (like onions or broccoli).
The next time you’re looking for a great healthy side dish (like to go alongside prosciutto wrapped honey lemon shrimp or with a bowl of tomato basil soup with pesto), give these roasted vegetables a try!
HELPFUL TOOLS
- Extra large sheet pan – I use this sheet pan all the time (I have 3 of them!), and it holds up SO well and doesn’t warp in the oven!
- Natural parchment paper – unbleached and perfectly nonstick! Plus, the pre-cut sheets mean you don’t have to fight with a roll of paper!
SERVE WITH:
- Low Carb Baked Chicken Tenders
- Crunchy Baked Chicken Tenders
- French Onion Smothered Pork Chops
- Stuffed Italian Flank Steak
- Chipotle Glazed Meatloaf
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 Tbsp olive oil
- 2 Tbsp whole-grain dijon mustard
- 3 tsp apple cider vinegar
- 1 tsp dried thyme
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried rosemary
- 1/4 tsp dried basil
- 1 lb. peeled and cubed butternut squash
- 1 lb. cauliflower florets
- 1 lb. brussels sprouts, halved
- 8 oz baby purple or yukon potatoes, halved or quartered
- minced fresh parsley, for garnish
Instructions
- Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
- In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
- Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
- Serve garnished with minced parsley if desired.
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Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Calories: 104 | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 237mg | Potassium: 569mg | Sugar: 2g | Fiber: 4g | Vitamin A: 103.3% | Vitamin C: 87.9% | Calcium: 6.1% | Iron: 11.5%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.
Lydia says
Thank you for sharing this recipe. It is great! I was searching recipes for mixed vegetables and this one sounded wonderful. I see myself making this often.
Lara M says
This recipe turned out great. Thank God you give the option of changing the serving size. Although it was more difficult, I only needed to cook for 4. So I may not have had the exact measurements, but they still turned out super tasty!
Sharon says
I haven’t made this yet, but was planning to use regular idaho potatoes and also add mushrooms and asparagus spears …would you recommend this?
The Chunky Chef says
Those flavors definitely sound good, I would just keep an eye on them, since those vegetables might have different cook times than the ones I used 🙂
Dale says
The first time, I made this according to the recipe, then more recently, from notes I had taken, which I now see were a bit off. But every time, it has been a delicious, nutritious dish. See the more detailed comment I made a few minutes ago. I am writing again because I noticed that here I could leave a rating. Six stars! Lol.
Dale says
Both my husband and I love this, and it has become one of our go-to recipes. Today, needing to make extra sauce and having run out of rosemary and mustard after the first batch, I used some dill and a dash or two of smoked paprika, and then sprinkled just a bit of brown sugar over all. Last time, when certain vegetables called for more baking time, I also laid some half slices of thin bacon here and there over the top until they were crisp. They protected some of the veggies from burning and also added some flavor. Yes, yes, I admit, they also made the dish more fattening, but hubby needs that; I have to eat more carefully. The veggies tasted even better after being in the fridge for a day. So happy to have found this recipe in my Internet wanderings!
L. Paparsenos says
I came upon this site strictly by chance (looking for an easy eggnog recipe.) I found a lot of recipes that look simple and delicious. I’m looking for simple now as I have a mobility problem that prevents me from stand or walking for a long time. Going to start with the easy blender eggnog and the pan roasted veggies. Let you know how I do.
Jodi says
I can’t wait to make this for Thanksgiving! All your recipes I’ve tried so far (I’m a new follower) have been fantastic! I have a pomegranate and was thinking of adding the seeds just before serving. I am hoping this will add a splash of color without taking away from your yummy flavor.
The Chunky Chef says
I think that sounds like an awesome idea 🙂
Shirley Hogan says
Can I prepare this the day before, refrigerate overnight?
The Chunky Chef says
I’ve not tested making this recipe the day before, but I’m not sure if the vegetables would have the same great roasted texture.
Sugar Blume says
best recipe I’ve found for roasting vegetables.