Roasted Vegetables
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Roasted Vegetables

Tasty roasted vegetables are tossed with olive oil and balsamic vinegar, then roasted in a hot oven until tender and browned.
Course Side Dish
Cuisine American
Keyword vegetables
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 172kcal
Author Vered DeLeeuw


  • 2 small sweet potatoes, peeled and sliced into 1/2-inch-thick slices
  • 2 large red bell peppers, sliced into thick strips
  • 2 cups broccoli florets
  • 1 medium purple cabbage, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  • Preheat oven to 400 degrees F. 
  • Arrange the vegetables in a single layer on a rimmed parchment-lined baking sheet. Drizzle with the olive oil and sprinkle with the spices. Use your hands to coat the vegetables evenly. 
  • Roast the vegetables until fork tender and lightly browned, about 20 minutes.


Serving: 0.25recipe | Calories: 172kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 239mg | Fiber: 6g | Sugar: 10g