Easy Roasted Vegetables
Easy Roasted Vegetables is a gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe with 4 servings. One portion of this dish contains about 9g of protein, 4g of fat, and a total of 358 calories. For $1.28 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. 3 people have tried and liked this recipe. This recipe from Foodista requires butternut squash, paprika, salt & pepper, and olive oil. It works well as a side dish. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is spectacular. Similar recipes include Easy Roasted Vegetables, Easy Roasted Vegetables, and Easy Roasted Summer Vegetables.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 butternut squash
- 3 beet roots
- 6 potatoes
- 1 tbsp olive oil
- 2 tbsp paprika
- 2 tbsp basil
- 4 servings salt & pepper
Instructions
- 1
Preheat oven to 200 degrees Celsius (fan: 180 degrees Celsius)
- 2
Peel and cut the vegetables into bite size pieces (the potatoes dont necessarily need to be peeled).
- 3
Mix the olive oil, paprika, dried basil, salt and pepper in a large bowl before adding the vegetables.
- 4
Mix everything together well.
- 5
Place the vegetables on a large baking tray/baking dish. Make sure they are spread out evenly. Aim for single layer.
- 6
Cook the vegetables in the oven for about 30 minutes. They should be tender but still have a slight bite to them.