Easy Roasted Vegetables: Broccoli, Brussel Sprouts and Potatoes


by: Vegan WifeStyle

I made this with one hand and one pan!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 2-3

2 red skinned potatoes, chopped (leave on the skins, for the extra fiber!)

2 cups chopped broccoli

12 in Brussels sprouts, stems cut of and cut half

1/2 cup olive oil

6 tbsp balsamic vinegar

Salt and Pepper as needed

Nutrition Facts
Easy Roasted Vegetables: Broccoli, Brussel Sprouts and Potatoes

Servings Per Recipe: 2

Amount per Serving

Calories: 406

  • Total Fat: 14.4 g
  •     Saturated Fat: 2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 82.7 mg
  • Total Carbs: 61.7 g
  •     Dietary Fiber: 11.4 g
  •     Sugars: 12.9 g
  • Protein: 11 g

how is this calculated?

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1.  Preheat oven to 400 degrees

2.  Combine olive oil, vinegar, salt and pepper to a large bowl

3.  Add vegetables to bowl, toss to coat

4.  Add coated vegetables to a pan lined with tinfoil

5.  Cook in oven for 30 minutes, tossing veggies after 15 minutes and you're done!

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Kathy M


great dish!