Description

Enjoy Roasted Vegetables, a delicious and colorful side dish featuring an array of vibrant veggies like carrots, peppers, and squash. This oven-baked delight is not only easy to prepare but also versatile enough for any meal. Perfect for a quick dinner or a healthy addition to your plate.

Ingredients

Scale

2 cups carrot coins (about 8 ounces)
1½ cups asparagus (trimmed and cut into 1½" pieces, about 8 ounces)
1½ cups cremini mushrooms (sliced, about 4 ounces)
1¼ cups yellow squash (sliced about ½" thick)
1¼ cups zucchini (sliced about ½" thick)
1 cup green pepper (cut into 1" pieces)
1 cup red pepper (cut into 1" pieces)
1 cup yellow pepper (cut into 1" pieces)
3½ tablespoons extra virgin olive oil
1½ teaspoons kosher salt
¼ teaspoon black pepper
1 cup whole grape tomatoes (about 5 ounces)
minced fresh parsley for garnish (if desired)

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Instructions

Preheat the oven to 375 °F and line 2 sheet pans with parchment paper.
In a bowl or directly on the sheet pans, toss all vegetables except for the tomatoes with olive oil, kosher salt, and black pepper until evenly coated.
Arrange the vegetables in a single layer on the sheet pans to avoid overcrowding.
Roast in the oven for 15 minutes.
Stir the vegetables and add the grape tomatoes, then spread everything back out evenly on the pans.
Rotate the position of the sheet pans and return them to the oven, continuing to roast for about another 15 minutes, or until done to your preference.
Serve immediately, garnished with minced fresh parsley if desired.

Notes

Feel free to customize the vegetables based on your preference or what’s in season.
Make sure to cut the vegetables into similar sizes for even cooking.
For extra flavor, you can add your favorite herbs or spices.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 330mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg