Perfect side dish for any meal - simple, healthy and tasty. Free printable below!!
I don't know about you but I'm always struggling to find something new to make either for dinner or to go with dinner. Also, I'm constantly looking for ways to add in healthier foods without repeating the same side dish over and over - and over...

If you like veggies, this is a great option as you can make a ton all at once and it will pair with so many different meals.
The best part is this is so easy to make it your own!! Seriously ~ just add in or take out what you like and don't like and you're good to go! BONUS - You decide if you want to go fresh or frozen, it doesn't matter.... a veggie is a veggie - go with what works for you!!
**Note: if you go frozen run the veggies under cold water first and you may need to increase your cooking time a little.
List of Ingredients
2 cups broccoli florets (mix and match with cauliflower)
2 bell peppers (red or yellow)
1lb brussels sprouts (halved)
2 cups carrots (chopped)
2 cups yellow potatoes (chopped)
2 cups mushrooms
2 cups butternut squash (chopped)
1 red onion (peeled and sliced)
2 tablespoons olive oil
1.5 teaspoons dried thyme (substitute for Italian seasoning)
2 tablespoons minced garlic
2 tablespoons balsamic vinegar (add more or less to taste)
salt and pepper to taste
Let’s Get Started
1. Preheat oven to 425F
Lightly oil a large baking sheet or coat with nonstick spray
2. Prep Veggies.
While oven is preheating, wash veggies, remove any seeds, peel/chop/slice as appropriate
3. In large mixing bowl combine all veggies, seasonings, olive oil and balsamic
Gently mix/toss with spatula until evenly coated
4. Place veggies in single layer on large prepped backing sheet
Place in preheated oven for 35 min or until tender*
*Note: Baking time varies on thickness of veggies. While you can mix and match as many veggies as you want keep in mind some cook at different times so you might want to keep that in mind!
5. Serve immediately and enjoy
Clean Up:
How to store: Place leftover veggies in airtight container and refrigerate for up to 4 days. Reheat in preheated 425F oven for 10-15 minutes until warm and crisp or in the air fryer at 400F for 10 minutes until warm.
How to freeze: Spread leftover veggies on parchment paper lined baking sheet** and freeze for 2 hours. Then transfer veggies to a freezer bag and freeze for up to 2 months.
**Note: They will also freeze just fine if you put them in a freezer bag, but let them cool first in the fridge. Laying them flat makes it easier to store if you're using freezer bags which saves you precious freezer space!
You can reheat them straight out of the freezer (no need to thaw) by sautéing until heated through and crisped up. You can also reheat in preheated 425F oven for 10-15 minutes until warm and crisp or in the air fryer at 400F for 10 minutes until warm.
Here's your freebie!! Download or print the recipe and please let me know how your veggies turned out!! Make sure to subscribe to the blog for recipes and more!
This post contains affiliate links to a few of my favorites which may earn commission. ;)
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