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Roasted Vegetables

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Roasted Vegetables - A quick, easy recipe for a crowd pleasing side to any meal!

 6 oz Petite Carrots
 1 lb Brussels Sprouts
 10 oz Baby Bella Mushrooms
 ½ Onion
 1 Clove Garlic
 1 ½ tsp Kosher Salt
 3 tsp Sugar
 2 tbsp Olive Oil

Preheat your oven to 425 degrees.


Prepare your veggies. We used the petite carrots straight out of the bag. The brussels sprouts and mushrooms were cut in half, the onion was diced small, and the garlic was minced.

NOTE - You can use ANY vegetables for this recipe, you don't need to stick to what we did.


Combine all of the recipe ingredients in a large bowl and mix well.


Once all of the vegetables are coated, spread them onto a foiled sheet pan.

TIP - Make sure the brussels sprouts are flat side down so you get a nice crisp caramelization when roasting.


Sprinkle the tops liberally with more sugar.


Bake for 25 minutes.

Nutrition Facts

Servings 0