Updated: by Veronica Noone · This post may contain affiliate links · 10 Comments
The other night it was just the kids and I home for dinner and I decided to make what I wanted to make no holds barred. Without The Husband home it's much easier for some reason. Hmmm wonder why?
Ok, not here to husband bash.. really.. I'm not!
I'm here to share quite possibly the most amazing batch of roasted vegetables I ever made. I'm serious! it was THAT good!
And guess what… EVERYONE ATE IT without complaint! Well, that brag is really not fair. One of the kids isn't old enough to complain (he tried a little bit of everything) and the other has finally learned not to complain after 6 years of training. Yes. Training. 😉 All joking aside though, he liked everything except the "squishy tomatoes."
I loved it! Squishy tomatoes and all. I even ate all the leftovers (there were a TON) for lunch the next day. Here's how I made it…
Ingredients
- 1 Head of Cauliflower cut into florets
- 1 lb of Brussels Sprouts halved
- Pint of Grape Tomatoes
- 3 oz of ham cut into squares (I had some leftover from dinner a few nights ago but you could use a thicker cut of deli or even dice up some thin cuts)
- ¼ cup bacon bits (28g)
- ¼ cup Parmesan cheese (30g)
- 1 tablespoon Olive Oil (15g)
- Kosher Salt
Instructions
Preheat the oven to 450 Degrees.
Put everything in a large roasting pan. Yes, EVERYTHING.
Toss around to mix everything up. Put it in the oven for 15 minutes.
Remove. Toss again making sure to scrape up the goodness from the bottom of the pan. Mix everything up really good.
Place back in the oven for 15 more minutes.
Remove. Toss. Let cool for at least 5 minutes then enjoy!
I served the vegetables with some chicken tenders on the side…
... and had too much fun with the goofy 6 year old…
and the tired 1 year old…
We talked. We laughed. We ate.
It was my favorite dinner all week.
As for nutritional information I totally forgot to measure serving sizes once it was done. This makes a lot. To put it in perspective that roasting pan held my 22 lb turkey this past Thanksgiving. I can easily see serving this for dinner with both sets of grandparents over so I'm guesstimating 6 average size side servings.
📖 Recipe
A Roasted Vegetable Feast!
Get ready for a flavorful and colorful meal with this roasted vegetable feast. Perfect for veggie-lovers and meat-eaters alike, this recipe is a crowd-pleaser.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish
Cuisine American
Servings 6 people
Calories 186 kcal
Ingredients
- 1 Head of Cauliflower cut into florets
- 1 lb of Brussels Sprouts halved
- Pint of Grape Tomatoes
- 3 oz of ham cut into squares I had some leftover from dinner a few nights ago but you could use a thicker cut of deli or even dice up some thin cuts
- ¼ cup bacon bits 28g
- ¼ cup Parmesan cheese 30g
- 1 tablespoon Olive Oil 15g
- Kosher Salt
Instructions
Preheat the oven to 450 Degrees.
Put everything in a large roasting pan. Yes, EVERYTHING.
1 Head of Cauliflower cut into florets, 1 lb of Brussels Sprouts halved, Pint of Grape Tomatoes, 3 oz of ham cut into squares, ¼ cup bacon bits, ¼ cup Parmesan cheese, 1 tablespoon Olive Oil, Kosher Salt
Toss around to mix everything up. Put it in the oven for 15 minutes.
Remove. Toss again making sure to scrape up the goodness from the bottom of the pan. Mix everything up really good.
Place back in the oven for 15 more minutes.
Remove. Toss. Let cool for at least 5 minutes then enjoy!
Nutrition
Calories: 186kcalCarbohydrates: 17gProtein: 13gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 477mgPotassium: 771mgFiber: 7gSugar: 4gVitamin A: 603IUVitamin C: 132mgCalcium: 123mgIron: 2mg
Keyword Roasted, Vegetable
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Reader Interactions
Comments
alan
Ur recipies sound amaizing.Im a chef who just joined "slimming world."If u want any help.or recipe ideas.get in touch.
Reply
roni
No, but you really don't want to crowd the pan as the brussels sprouts will give off more moisture.
Reply
Bre
all I have is frozen brussel sprouts...do I defrost them first?
Reply
roni
I don't see why a can of tomatoes wouldn't work. I'd maybe drain it first... it would be too much liquid otherwise.
You could always half the tomatoes and cut them in half. They's almost melt away.
Reply
Megan
I made this for supper tonight and it was great! The only part I didn't like was the tomatoes. I like tomatoes diced and cooked in things, but I'm not a eat a large tomato person, weird I know. I had never had a grape tomato before and didn't care for it. Do you think a can of diced tomatoes would work?
I added a few fresh mushrooms that I had in the fridge. I also had a huge head of cauliflower--I almost didn't use it all. The largest pan I had was 9x13 and it was full to the top before I put it in the oven!Reply
Karla
This was FABULOUS Roni!! The only change I made was to add an chopped onion. Yummy awesomeness! Thank you so much for sharing. This will be a staple in my recipe line-up.
Reply
April
I made this roasted veggie dish as a side dish for our Easter meal. It turned out great!! I added bacon and omitted the bacon bits and tomatoes. Otherwise, perfect, it was the hit of the meal. Some guest even had second and third helpings! Thanks for the new staple dish to my Easter meal.
Reply
Lori
I have made this twice since you posted it the first time. I left out the tomato (personal preference) but added onion, garlic, grilled shrimp and a small (maybe 2 servings worth) of whole grain pasta. Made for a filling and tasty main course. My husband liked it, too!
Reply
Stephanie
This looks yummy! I have cauliflower, broccoli, asparagus and sweet potatoes that I think will work. I will probably add some chicken sausage for extra protein.
Reply
Jami
Oh wow, that looks amazing! I've been willing to try so many new veggies just because roasting them is so easy and makes anything taste delicious. I think I could try this and even leave out the parmesan cheese and maybe put a little bit more olive oil in there and that would be perfect for my family. My hubby hates parmesan.
Reply
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