This quick Pickled Red Onions recipe only takes 5 minutes to make, and they immediately elevate any meal you add them to. They are delicious and extremely versatile.

Add them to any of my favorite bowl recipes, like Buddha Bowl, Egg Roll in a Bowl, Fajita Bowls or Mojo Pork Bowl.

Why I love this recipe:

• Easy – Only 5 minutes to prep they last in the fridge for weeks, ready to liven up any dish.
• Versatile – Enjoy them on tacos, sandwiches, salads, wraps, lox bagels, or a yummy bowl recipe.
• Pantry Ingredients – All you need is a red onion and simple pantry ingredients you already have on hand.

How to Pickle Red Onions:

Slice Onions: Thinly slice the onions then place in a colander. Rinse with very hot water, then add to a 1-pint jar or container. Add sliced garlic.

Combine: Add vinegars, water, salt and pepper to a microwave-safe bowl then stir to combine. Microwave for 30 seconds then pour over onions in jar. Refrigerate the best pickled red onions for at least an hour before eating.

Make Ahead Instructions:

To Make Ahead: you can keep these homemade pickled red onions in the fridge for up to two weeks.

How to Eat Pickled Red Onions:

• Avocado Toast
• Lox Bagel
• Tacos Al Pastor
• Classic Burger
• Egg Salad Sandwich
• Black Bean Burger
• Turkey Burger
• Salads
• Grilled Fish Tacos
• Bowls
• Chicken Street Tacos
• Cheeseburger Salad
• Mushroom Tacos

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Pickled Red Onions

This quick Pickled Red Onions recipe only takes 5 minutes to make! They are delicious and extremely versatile. They immediately elevate any meal you add them to!

Course Side Dish

Cuisine American, Mediterranean, Mexican

Prep Time 5 minutes minutes

Refrigerate 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Author Lauren Allen

Ingredients

• 1 large red onion , thinly sliced
• 1 clove garlic , thinly sliced
• 1/4 cup rice wine vinegar
• 1/4 cup red vinegar
• 1/2 cup hot water
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground pepper

Instructions

• Thinly slice the onions and place in a colander. Rinse with very hot water, then add to a 1-pint jar or container. Add sliced garlic.
• Add vinegars, water, salt and pepper to a microwave-safe bowl and stir to combine. Microwave for 30 seconds. Pour over onions in jar. Refrigerate for at least an hour before eating.
• Store in fridge for up to 2 weeks.

A breakfast plate of Gallo Pinto pinto and some eggs on the side takes me right back to Costa Rica. This dish is so beloved there, that it’s considered the country’s national dish, and I got help from locals to share this traditional Gallo Pinto recipe with all of you!

Cooking International recipes is a fun way to “travel” right from your home kitchen. Try my Chilaquiles, Spanish Paella, or Pad Thai.

Why I Love this Recipe:

• Transports me back to Costa Rica where I enjoyed this Galllo Pinto recipe daily. I knew immediately I wanted to make it regularly from home and I even chatted with TBFS followers from Costa Rica to make sure I did the recipe justice.
• Family Favorite: Gallo Pinto (meaning “spotted rooster”, in spanish, because of the speckled look of the rice) is made with basic ingredients that even the pickiest eaters will love: rice, beans, diced vegetables, and salsa lizano.
• Meal Prep: I like to make a big batch because it reheats well for a quick and easy breakfast or meal on busy days. We also love to make it into a burrito with leftover shredded meat, scrambled eggs, cheese and hot sauce folded into a tortilla.

Pura Vida!

Ingredients Needed:

• Vegetables: Red Bell Pepper, Onion, Celery, and Fresh Cilantro.
• Butter and Vegetable Oil
• Black Beans
• Cooked Rice: Leftover cold rice works best. Or cook rice and pour it onto a baking tray and refrigerate or freeze it until cool.
• Salsa Lizano: Purchase from Amazon, an International Foods Market, or try this homemade version.
• Seasonings: Garlic, Chicken Bouillon and Cumin.

How to make Gallo Pinto:

Sauté Vegetables: Heat pan and oil over medium heat. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.

Combine: Add salsa lizano, drained black beans, ¼ cup bean broth from the can, chicken bouillon and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.

Add Rice: Gently fold in rice. Cook on low for 10 minutes, only tossing occasionally using a spatula to scrap from the bottom of the pan and flip rice.

Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine. Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Make Ahead and Freezing Instructions:

To Make Ahead: Store gallo pinto the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

To Freeze: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

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Gallo Pinto

This Gallo Pinto recipe is a Costa Rican staple made with rice, beans, diced vegetables, and seasonings. Enjoy it for breakfast with eggs, or inside a burrito with your favorite meat.

Course Breakfast, Main Course, Side Dish

Cuisine central american, Costa Rica

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 237kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 Tablespoon vegetable oil
• 1 Tablespoon butter
• 1 red bell pepper , finely diced
• 1 yellow onion , finely diced
• 2 ribs celery , finely diced
• 2 cloves garlic , minced
• 2 15 oz cans black beans , undrained
• 2 teaspoons chicken bouillon paste
• ½ teaspoon ground cumin
• 3 cups cold leftover cooked white rice
• 1/3 cup salsa lizano
• 1/4 cup finely chopped cilantro

For Serving (Optional):

• warm corn tortillas
• Eggs – scrambled or fried
• fried plantains

US Customary – Metric

Instructions

• Drain black beans, but reserve the bean broth from the can, and set aside.
• Sauté Veggies: Heat a skillet over medium high heat. Add oil. Once hot, add butter, bell pepper, onion and celery and sauté for 5 minutes. Add garlic and cook 1 minute.
• Add salsa lizano, black beans, ¼ cup bean broth from the can, chicken bouillon, and cumin. Simmer for 5-8 minutes, until most of liquid evaporates.
• Add rice and gently fold in to combine. Cook on low for 10 minutes, tossing occasionally by scrapping up from the bottom of the pan and gently flipping it. Taste and season with salt and pepper, if needed. Add cilantro and toss in to combine.
• Serve with a warm tortilla on the side, fried or scrambled eggs, or fried plantains.

Video

Notes

Make Ahead Instructions: Store in the fridge for up to 5 days. To reheat, sprinkle a little water, cover and re-steam on the stove or in the microwave until warmed through.

Freezing Instructions: Place in a freezer safe bag or container and freeze for up to 3 months. Thaw completely in refrigerator before reheating.

Nutrition

Calories: 237kcal | Carbohydrates: 39g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 284mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1180IU | Vitamin C: 42mg | Calcium: 37mg | Iron: 1mg

I originally shared this recipe May 2022. Updated April 2024.

We love to make these easy German Spaetzle noodles as a side dish to so many recipes because I always have the ingredients needed and they pair well with anything.

Want more German recipes? Try German Red Cabbage and Rouladen!

Why I love this recipe:

Family Connection: One of my birthday meals of choice growing up was Rouladen, Red Cabbage and Spaetzle. My dad lived in Germany as a young adult and brought a love of German culture and food to our family. We have good German friends who taught my eager to learn mother how to make some German classics, and she passed that knowledge on to me.

Fun and EASY: Spaetzle means “little sparrows” they’re the most recognizable German starch to serve with an authentic German meal. They’re fun for kids to help make, in a play-doughy kind of way, and all you need is flour, salt, nutmeg, eggs, and milk.

Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.

How to make Spaetzle:

Mix Dry Ingredients: Combine flour, salt and nutmeg in a bowl.

Mix Wet Ingredients: Whisk eggs until they are well beaten, then add milk to eggs and blend together. Make a well in the middle of the flour mixture and pour the egg mixture into it. Mix until a soft dough/paste forms. Allow dough to rest for 10 minutes, covered with a hand towel.

Form and Boil Spaetzle: Bring 2-3 quarts of lightly salted water to a boil. Scoop about half the batter into a Spaetzle maker, or use a spatula and grater or conader and press the batter through the large holes, straight into boiling water. They will look like little dumplings.

Scoop out once they float to the top (2-3 minutes) using a slotted spoon. Drain in a colander and put in a bowl. Repeat with other half of dough.

Toss with butter and serve warm, or for a final authentic step, sauté in a hot large fry pan with melted butter, flipping once, until crisp on both sides. Sprinkle with chopped parsley as a garnish.

Variations:

• Bacon and onions: Spaetzle are great fried up with finely diced bacon and onions. Give the bacon and onions a couple minutes head start before tossing in the Spaetzle.
• Kaesespaetzle (German Mac & Cheese): Layer the still warm Spaetzle in a baking dish with shredded Swiss cheese between each layer, and then bacon and sauteed onions sprinkled on the top layer. Preheat oven and bake at 375 degree for about 12 minutes.

Make Ahead and Freezing Instructions:

To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator.

To Freeze: Homemade spaetzle freezes well for 3 or 4 months. Thaw overnight in the refrigerator before rewarming. 

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Spaetzle

This easy Spaetzle recipe is a traditional German pasta with flour, eggs, and milk and seasoned with nutmeg.

Course Main Course

Cuisine German

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 206kcal

Author Lauren Allen

Cost 2

Ingredients

• 2 cups all-purpose flour
• 1-1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 large eggs , (room temperature)
• 1/2 cup milk

US Customary – Metric

Instructions

• Dry ingredients: In a medium to large bowl mix together flour, salt and nutmeg.
• Wet ingredients: In a separate bowl, whisk the room temperature eggs, one at a time until they are well beaten together. Add the milk to the eggs and blend together.
• Combine: Make a well in the middle of the flour mixture and pour egg mixture into it. Mix until a soft dough forms. The dough should be just thicker than batter; spoon-able but not runny/pourable. Cover bowl with a hand towel and allow dough to rest for about 10 min.
• Cook: Bring 2-3 quarts of lightly salted water to a boil. Scoop about half of the batter into a Spatezle tool, or use the large holes of a grater, colander or steamer basket and use a spatula to push the batter through the holes, into the boiling water.
• Give the dumplings a gentle stir. Cook for 2-3 minutes, until they float to the surface. Use a slotted spoon to transfer dumplings into a colander to drain and then transfer them to a bowl. Repeat process with remainder of dough. This recipe will cook in two batches.
• Toss with butter and serve warm, OR for a final authentic step, sauté the cooked little dumplings on the stove top in a hot large fry pan with melted butter, flipping just once, until crisp on both sides.

Video

Notes

Variations:

• Bacon and onion: Spaetzle are great fried up with finely diced bacon and onions. Give the bacon and onions a couple minutes head start before tossing in the Spaetzle.
• Kaesespaetzle (German Mac & Cheese): Layer the still warm Spaetzle in a baking dish with shredded Swiss cheese between each layer, and then bacon and sautéed onions sprinkled on the top layer. Preheat oven and bake at 375 degree for about 12 minutes.

Make Ahead Instructions: Cooked Spaetzle reheats well and will keep for several days, stored in a container in the refrigerator. Rewarm briefly in boiling water, or in the microwave with a small splash of water and butter.

Freezing Instructions: Spaetzle freeze well for 3 or 4 months.Thaw overnight in the refrigerator before rewarming. 

Nutrition

Calories: 206kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 244mg | Potassium: 116mg | Fiber: 1g | Sugar: 1g | Vitamin A: 192IU | Vitamin C: 0.002mg | Calcium: 48mg | Iron: 2mg

I originally shared this recipe February 2021. Updated March 2024.

This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they’re one of my favorite appetizers from a restaurant!

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

• Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
• Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
• Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

Deviled Egg Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little fresh or dried dill or basil to the egg mixture.
• Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

• Egg Salad Sandwich
• Empanadads
• Potato Salad
• Chicken Casserole
• Cobb Salad

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Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 89kcal

Author Lauren Allen

Cost 2

Ingredients

• 12 large eggs
• 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
• 2 Tablespoons pickle relish , or diced dill pickle
• 1 1/2 teaspoons dijon mustard , or yellow mustard
• salt and freshly ground black pepper , to taste
• paprika for garnish

US Customary – Metric

Instructions

• Hard Boil Eggs:

  Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.

  Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.

  Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
• Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
• Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
• Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
• Store in the fridge for 2-3 days (depending on the freshness of eggs).

Video

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.

Variations:

• Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
• Bacon: Add cooked and diced.
• Chives: Finely dice them and mix them in egg mixture.
• Herbs:  Add a little dried dill or basil to the egg mixture.
• Spicy: Add cayenne, cajun spices, or hot sauce.

Nutrition

Calories: 89kcal | Carbohydrates: 2g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 187mg | Sodium: 157mg | Potassium: 74mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 279IU | Vitamin C: 0.03mg | Calcium: 29mg | Iron: 1mg

I originally shared this recipe March 2013. Updated April 2021 and March 2024.

There’s so much to love about this Breakfast Potatoes recipe made with baby red potatoes, green bell pepper and onion. They’re crispy on the outside, soft in the middle, and easy to make.

Do you love breakfast recipes? Try my Eggs Benedict, Blintzes, Overnight Cinnamon Rolls, or Yeasted Waffles!

Why I love these crispy breakfast potatoes:

• Roast in the Oven – Less mess and monitoring, and keeps your stove clear to make eggs, french toast, crepes, or pancakes.
• Crispy and flavorful – These oven breakfast potatoes are roasted at high heat to get them crispy, and I love the extra seasonings and addition of onions and bell peppers for flavor.
• Easy – Only 10 minutes of prep makes these homemade breakfast potatoes the perfect side dish to any breakfast.

How to make Breakfast Potatoes:

Chop Veggies: Slice the potatoes into chunks then chop the peppers, onion, and garlic.

Combine Ingredients: Place potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper, salt, and pepper in a bowl then toss to combine. Transfer to a large baking sheet (or two), spreading apart as much as possible.

Bake for about 25 minutes at 425 degrees F. Then increase the oven temperature to 500 degrees F and bake until the best breakfast potatoes are crispy and brown, about 10 more minutes.

Make Ahead and Storage Instructions:

To Make Ahead: The peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.

Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.

Recipe Variations:

• Air Fryer Breakfast Potatoes: Cook at 400ºF for 25-30 minutes or until crispy. Opening the basket a few times to toss them around, during cooking.
• Skillet Breakfast Potatoes: Add a little olive oil to a pan over medium heat. Pour the bowl of veggies into it and sauté until crispy, turning only a few times, to allow them to brown and crisp on each side. Add sausage and a whole egg to make a Breakfast Skillet.
• Healthy Breakfast Potatoes: Add any other veggies you’d like, including mushrooms, baby broccoli, spinach, or zucchini.

Serve With:

• Biscuits and Gravy
• Poached Eggs
• Pancakes
• French Toast
• Eggs Benedict
• Breakfast Casserole
• How to Make Crepes
• Breakfast Quesadillas
• Crab Cake Benedict

More Breakfast Recipes:

• Air Fryer French Toast
• Buttermilk Pancakes
• Huevos Rancheros
• Yeasted Waffles
• French Toast Roll-Ups
• Strawberry Crepes
• Blueberry Muffins
• Strawberry Banana Smoothie

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Breakfast Potatoes

These easy Breakfast Potatoes are roasted in the oven resulting in the perfect crispy on the outside, soft in the middle, potatoes.

Course Breakfast, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 5

Calories 267kcal

Author Lauren Allen

Cost 4

Ingredients

• 2.5 pounds red potatoes , cut into bite-size chunks
• 2 cloves garlic , minced
• 1/2 onion , chopped
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 2 Tablespoons olive oil
• 2 Tablespoons butter , melted
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a large bowl toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and salt and pepper.
• Bake: Pour potatoes onto a rimmed baking sheet. Bake for 15-20 minutes, tossing twice during baking.
• Increase oven temp to 500 degrees (or broil) until crispy, about 10-15 more minutes, tossing twice.

Video

Notes

Make Ahead Instructions: peppers, onion, and garlic can be chopped ahead of time and stored in in the fridge.

Store leftovers for 5-7 days in the fridge. Reheat on a greased skillet or in the air fryer for a for a few minutes, until hot and crispy.

Air Fryer Breakfast Potatoes: Air Fry at 400ºF for 25-30 minutes, or until crispy, opening the basket a few times to toss them around, during cooking.

Skillet Breakfast Potatoes: Heat olive oil in a large skillet over medium heat. Add seasoned veggies and potatoes and sauté until crispy, turning occasionally, to allow them to brown and crisp on each side. Add sausage and whole eggs to make a Breakfast Skillet.

Healthy Breakfast Potatoes: Add additional veggies like mushrooms, baby broccoli, spinach, or zucchini.

Serve with any breakfast items, like eggs benedict, biscuits and gravy, pancakes and eggs, and breakfast quesadillas.

Nutrition

Calories: 267kcal | Carbohydrates: 40g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 544mg | Potassium: 1153mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1033IU | Vitamin C: 70mg | Calcium: 35mg | Iron: 2mg

*I originally shared this recipe September 2014. Updated January 2019, March 2022 and March 2023.

This easy Roasted Vegetables recipe can be used with any seasonal vegetables, and is the perfect side dish to practically any entrée.

Some of my other favorite veggies heavy side dishes include Twice Baked Potatoes, Whole Roasted Cauliflower, Wedge Salad, and French Green Beans.

Why I love this recipe:

• One-Pan – I am always a fan of meals and sides that don’t cause extra kitchen clean up, and these sheet pan Roasted Vegetables couldn’t be quicker.
• Easy – Just a few minutes of prep and you have a beautiful and healthy side to pair with a nice dinner like slow cooker ribs, or spatchock chicken, or something casual, like mac and cheese or chicken casserole.
• Delicious – Something about roasting vegetables makes them so tasty, everyone in my family devours them!

How to make Roasted Vegetables:

Chop Veggies: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.

Roast: Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.

Vegetable Cooking Times:

Harder Vegetables = Longer roast time (25-35 minutes, or less if chopped small).

• Pumpkin
• Butternut squash
• Acorn squash
• Potatoes
• Yams
• Carrots
• Onions

Softer Vegetables = Shorter roast time (10-20 minutes, or less, if chopped small).

• Cauliflower
• Brussels sprouts
• Broccoli
• Mushrooms
• Zucchini
• Summer squash
• Bell peppers
• Asparagus
• Green Beans
• Tomatoes

Serve With:

• Beef Tenderloin Roast
• Baked Salmon
• Flank Steak
• Chicken Cordon Bleu
• Grilled Chicken
• Baked Ham
• Rack of Lamb
• Prime Rib

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Roasted Vegetables

Our fool-proof Roasted Vegetables recipe works with a variety of vegetables, like brussels sprouts, butternut squash, red bell pepper, and red onion, and is the perfect side dish to practically any entrée.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 161kcal

Author Lauren Allen

Cost 8

Ingredients

• 1/2 lb brussels sprouts halved (if very large than cut into fourth's)
• 2 cups chopped butternut squash (about 10 oz), cut into ¾ inch cubes
• 1 red bell pepper cut into 1 inch pieces
• 1 small red onion , chopped into 1 inch pieces
• 2 Tablespoons olive oil
• 2 cloves garlic , minced
• 1 teaspoon herbes de provence
• salt and freshly ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F.
• Place vegetables on sheet pan and drizzle with olive oil. Season with salt and pepper all over, then herbs de Provence and garlic. Toss well to coat evenly, then spread out into a single layer on the pan, trying not to have them touch.
• Bake for 20 minutes, tossing the veggies and rotating the pan 180 half-way through cooking.

Video

Notes

• • Chopping Size matters: Cut hard vegetables the same size so they are done at the same time. If adding soft vegetables with harder vegetables, leave them in bigger pieces. For example, if cooking zucchini with butternut squash, leave the zucchini in longer spears, or cut the butternut squash into smaller pieces, so they cook at the same time.

• • Don’t overcrowd pan – overcrowded vegetables will steam, instead of roast and get crispy. Use two pans, if necessary, and place them on two different racks in the oven, then swap placement halfway through cooking.

Nutrition

Calories: 161kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 24mg | Potassium: 941mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17078IU | Vitamin C: 111mg | Calcium: 114mg | Iron: 2mg

*I originally shared this recipe in December 2014. Updated December 2018 and February 2024.