Ingredients
Scale
- 3 pounds assorted vegetables (e.g., butternut squash, cauliflower, Brussels sprouts) cut into even 2-inch pieces
- 1/4 cup extra virgin olive oil
- 12 sprigs fresh sage, rosemary, or thyme (or any combination)
- 2 teaspoons kosher salt
- 4 cloves garlic, minced
Instructions
- Preheat the oven to 425°F (218°C).
- Wash and cut vegetables into uniform 2-inch pieces.
- Toss vegetables with olive oil, garlic, herbs, and salt in a large bowl.
- Spread the mixture on a lined baking sheet in a single layer.
- Roast for 25-30 minutes, stirring halfway through until golden brown and tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure vegetables are cut evenly for consistent cooking.
Store leftovers in an airtight container for up to four days.
Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Various
Nutrition
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 4g
- Cholesterol: 0mg