Roasted Brussel sprouts,Tomato,Carrots & Garlic

Wendy Ann Stauffer


My husband loves these roasted veggies. I try everyday to incorporate healthy choices in which he will also enjoy. This is a perfect way. Everyone loves these crisp flavorful roasted veggies... Go Ahead... ENJOY :)


★★★★★ 1 vote

30 Min
40 Min


  • 3 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper to taste
  • 1 small
    red onion
  • 1 pkg
    fresh brussel sprouts
  • 1 bunch
    baby carrots with stems (for presentation) or w/o
  • 1 c
    cherub or cherry tomatoes cut in 1/2
  • 1/2 bunch
    asparagus, fresh - stalks cut in 1/2
  • 1 c
    butternut squash

How to Make Roasted Brussel sprouts,Tomato,Carrots & Garlic


  1. This recipe you can use any of your favorite fresh veggies. I have listed a few of our favorites.

    Wash all Veggies and pat dry w. paper towels.
    Cut Brussel sprouts in 1/2 length wise~ Slice up red onion~2 Garlic cloves smashed & sliced, Slice carrots length wise in 1/2 or 1/4's depending on size. (I like the baby carrots w/stems) Cut or slice asparagus~Cut butternut squash in chunks
  2. Toss & coat all veggies in a bowl add olive oil (4 TBSP may be needed depending on how many veggies adjust accordingly)

    Spread veggies on baking sheet or casserole dish; sprinkle w/ salt, pepper
    (garlic powder if you are a garlic lover as I am)
  3. Preheat oven 375-400 degrees ~ Add pan to middle rack roast 20-25 minutes flip & turn Veggies and roast another 20-25 minutes until desired tenderness
    :) Enjoy

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