I was a little over ambitious when I went to the grocery store and loaded up my cart with a tons of vegetable options and not a tons of ideas of what I was going to do with them. I did have some other recipes in mind for the week, but I made the mistake of shopping while hungry and just bought all the things. As the week went by, I was made the recipes I had planned for, and the extra veggies were still sitting in the fridge, saying, “Use me before I go bad!”
It was a Wednesday, our busy day, and I was on my own for dinner. I was tired. I just wanted to take it easy. I didn’t want to cook and was going to be super lazy and just grab an RxBar and some fruit, but I owned the fact that I was being lazy and that making something more nutritious wouldn’t take very long — and I am SO GLAD I did.
I used up those extra vegetables, brussels sprouts, butternut squash, and purple potatoes — well, half of them anyway — and roasted them in the oven.
These Oven Roasted Veggies Were Amazing!
While the vegetables were cooking in the oven, the fantastic smell of the Onion And Garlic Oven Roasted Vegetables began spreading through the whole house. It even brought Natalie downstairs wondering what smelled so good. I told her it was the vegetables roasting in the oven and fully expected her to turn up her nose, but she was so delighted by the smell, that she wanted to try them!
When the veggies came out of the oven, I had her try a pieces of the brussels sprouts, butternut squash, and purple potato, and she immediately asked for more. I ended up splitting the entire sheet of oven roasted vegetables with her. Parenting win!
I mean, seriously… how amazing to these vegetables look!
Making Onion And Garlic Oven Roasted Vegetables
If you’re looking for a side dish recipe that will blow your dinner guests away, you’re in the right place. This Onion And Garlic Oven Roasted Vegetables recipe is easy and it tastes incredible. Here’s what you need to do:
- Cut the brussels sprouts in half, cube the butternut squash, and quarter the potatoes.
- Drizzle with olive oil, generously add garlic powder and onion powder, add some sea salt and black pepper for taste. Toss to mix well, until vegetables are even coated.
- Arrange on a baking sheet lined in parchment paper or foil in a single layer and bake for 20 minutes at 400 degrees or until brussels sprouts begin to blacken.
That’s it! Easy and simple. That’s my jam!
Simple Whole30 Dinner
I initially was going to eat the entire sheet of Onion And Garlic Oven Roasted Vegetables myself for dinner, but I ended up splitting the vegetables with Natalie. Saying yes to my kids eating vegetables took precedence over my own hunger and desire to do no work cooking, so I also grabbed a couple Adelle’s Artichoke Garlic Sausages and sauteed them while the vegetables were roasting.
We both enjoyed the quick easy meal with some fresh fruit and agreed that Brian missed out of a fantastic dinner… even if it was a last minute refrigerator scrounge meal.
Onion And Garlic Oven Roasted Vegetables
This easy and healthy side dish recipe is so freaking good, even non-vegetable eaters will want to eat their vegetables!
- Purple potatoes
- Butternut squash
- Brussels sprouts
- Olive Oil
- Garlic powder
- Onion powder
- Sea salt
- Black pepper
- Preheat oven to 400 degrees. Line baking sheet(s) with parchment paper or foil.
- Cut brussels sprouts in half. Cube butternut squash. Quarter potatoes. Combine in a mising bowl.
- Drizzle with olive oil. Generously add garlic powder and onion powder, add some sea salt and black pepper for taste. Toss to mix well, until vegetables are even coated.
- Arrange vegetables on baking sheet in a single layer, making sure no two pieces touch. Bake for 20 minutes or until brussels sprouts begin to blacken.
Most grocery stores sell bags of cubed butternut squash ready for cooking — using one of these makes this delicious side dish much easier!
By keeping your vegetables spread out (not touching), it helps keep them from getting too mushy.