Roasting veggies brings out their natural sweetness and creates a deliciously tender side dish that pairs perfectly with any meal. This recipe is a go-to for easy, flavorful vegetables and can be customized with whatever you have on hand. With just a bit of oil and simple seasonings, you’ll have a tray of perfectly roasted goodness that works with any protein or stands strong on its own.

What You’ll Need

Ingredients

• 1 large Sweet Potato, diced
• 2 carrots, sliced
• 2 celery stalk, sliced
• 1 bell pepper, diced
• 1 broccoli floret
• 10 brussel sprouts,
• 1 onion

Equipment I Used

• Cutting Board
• Baking Sheet

How to Make It

Preheat the Oven

Start by preheating your oven to 400°F (200°C).

Wash and Prep the Vegetables

Wash all vegetables thoroughly. Dice the sweet potato, slice the carrots and celery, and cut the bell pepper into chunks. For the broccoli, separate it into small florets. Halve or quarter the Brussels sprouts, depending on their size, and cut the onion into wedges or thick slices.

Arrange First Batch of Vegetables

Place the sweet potato, carrots, and Brussels sprouts on a large sheet pan. Drizzle with a bit of oil and season with salt, pepper, garlic powder, and onion powder (or your preferred seasonings). Toss them gently to ensure they’re evenly coated.

First Bake

Place the sheet pan in the preheated oven and bake for 20 minutes. This will allow the denser vegetables to start softening and caramelizing.

Add Remaining Vegetables

After 20 minutes, remove the sheet pan from the oven. Add the remaining vegetables—celery, bell pepper, broccoli, and onion. Drizzle a bit more oil over the new veggies, add additional seasoning if desired, and mix everything together to combine.

Second Bake

Return the pan to the oven and bake for an additional 15 minutes, or until all the vegetables are tender and slightly caramelized.

Serve

Once the vegetables are done, remove them from the oven. Serve them as a side with your favorite protein or enjoy them as a delicious, veggie-packed main dish!