Description
Oven Roasted Vegetables are a delicious and healthy way to enjoy seasonal produce. This colorful medley of veggies tossed in olive oil and seasoning will elevate any meal.
Ingredients
2 medium bell peppers cut into 1-inch pieces
2 medium zucchini ends trimmed and cut into 1/2-inch pieces
1 small sweet potato scrubbed and cut into 3/4-inch pieces
1 small red onion cut into 1-inch cubes
1 small head of broccoli cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard or one additional tablespoon olive oil
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine all the chopped vegetables.
- In a small bowl, whisk together the olive oil, Dijon mustard, Italian seasoning, kosher salt, garlic powder, and black pepper.
- Pour the olive oil mixture over the vegetables and toss to coat evenly.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway, until the veggies are tender and slightly caramelized.
- Remove from the oven and sprinkle with grated Parmesan cheese, if desired.
- Serve warm and enjoy your Oven Roasted Vegetables!
Notes
Feel free to mix and match your favorite vegetables or use what you have on hand for a customizable dish. For added flavor, include fresh herbs after roasting.
- Prep Time: 20
- Cook Time: 30
- Category: Vegetable Dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Oven Roasted Vegetables, healthy recipes, vegetable medley, baked veggies, side dish