Oven Roasted Veggies

You really can't go wrong with oven roasted veggies, especially in the fall and winter.  The varieties are endless so you can really change it up and make it your own.  Below are just an estimation of amounts because I usually just wing it.  You can do any combination of the veggies below or whatever others you like. This makes a lot but I love having some veggies left over for breakfast or lunch the next day.  Warm them up in a pan and top with a fried egg!


  • 1 medium sweet potato, washed and cubed
  • 3 beets, peeled and cubed
  • 1 yellow bell pepper, seeded and cut into chunks
  • 1 small-medium red onion cut into large chunks
  • 1 large head of broccoli
  • 15 brussels sprouts (1/2 bag), outer leaves removed and cut in half
  • 3 cloves of minced garlic
  • salt
  • pepper
  • 1 tbsp chopped fresh rosemary
  • About 3tbsp olive oil

Preheat oven to 400° F.  Cut all of your veggies.  Combine sweet potatoes, onion and beets in a bowl and drizzle with olive oil until evenly coated.  Sprinkle with salt, pepper and 2 cloves of minced garlic and 1/2tbsp of rosemary and stir until combined. In a separate bowl, combine the rest of the veggies and remaining rosemary, garlic, salt and pepper and set aside. (You can cut and combine everything into two separate bags earlier in the day if you want and just store in the fridge until you are ready to use them). 

Line a baking sheet with tinfoil (just to make cleanup easier) and spray with olive oil.  Spread out in a single layer and bake for 20-25 minutes.

After the 20-25 minutes are up stir the veggies and add the remaining vegetables from the bowl you set aside.  (I find that if you add them all at the same time the brussels sprouts and the broccoli get overcooked because beets and sweet potatoes take longer).  Cook all of the veggies for another 20-25 minutes, stirring once or twice.