Easy Oven-roasted Vegetables

Easy Oven-roasted Vegetables


1 large red onion, chopped

Brussel sprouts, halved

4 large carrots, chopped

5 garlic cloves, peeled

1 large zucchini, chopped

1 red bell pepper, chopped

1 sweet potato, diced

7-8 cherry tomatoes

Olive oil

Apple cider vinegar




Chili powder

Ground mustard


  1. Preheat the oven to 400 degrees Fahrenheit
  2. Peel and smash the garlic either with the side of the knife or the back of a spoon, it can be minced but is preferably baked whole
  3. Cut the bottoms of the brussel sprouts off, discard and cut the sprout in half
  4. Largely chop the onion, carrot, zucchini, sweet potato, and red bell pepper. Place all the vegetables and cherry tomatoes into a baking dish, preferably with enough depth about 4 quarts. 
  5. Drizzle olive oil and apple cider vinegar over the vegetables, and sprinkle seasonings to taste. 
  6. Bake in the oven for 15 minutes, stir the vegetables and rotate the pan and bake for another 15-25 minutes or until things begin to crisp. 
  7. Serve with rice, quinoa, lentils, pasta, or with salad and beans. 

This recipe is super helpful if you’re not a big fan of cooking because you can just set it and forget it until the timer goes off! This can be a part of a main course or just a tasty side to serve with other delectable goods, either way it’ll save you time in the kitchen!