Description
The secret to making simple Roasted Vegetables in the oven that come out perfect every time. Easy, healthy, delicious! Vegan and Gluten-free.
Ingredients
Units
Scale
- 2 large zucchini or yellow summer squash, sliced into 1/2 inch thick slices
- 2 bell peppers, cut into one-inch pieces
- 8 ounces cremini mushrooms- cut in half
- 1 red onion, cut into 1-inch wedges
- 2 small sweet potatoes, cut into 3/4 inch cubes
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- Optional: 1 teaspoon granulated garlic or onion powder, 1 teaspoon dried herbs (oregano, rosemary, or thyme, or Italian seasoning), 1/2 teaspoon paprika, 1/4 teaspoon red pepper flakes ( like Aleppo), Fresh herb sprigs for garnish.
Instructions
- Pre-heat oven to 400F.
- Cut veggies and place in a bowl (either individually or all together).
- Drizzle lightly with olive oil, just enough to coat, sprinkle with salt and pepper, and any optional additions, and using tongs, give a light toss.
- Place on an extra-large ( or use two) parchment-lined sheet pan in a single layer on the middle rack for 15 minutes.
- Toss the veggies, and rotate the pan if needed, and continue cooking until fork-tender, another 10-15 minutes.
- Place in a serving dish and cover to keep warm.
Notes
Roasted veggies will keep up to 4 days in the refrigerator in an airtight container and can be reheated. They can also be frozen for 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 91
- Sugar: 5 g
- Sodium: 22.4 mg
- Fat: 3.8 g
- Saturated Fat: 0.5 g
- Carbohydrates: 13.4 g
- Fiber: 2.7 g
- Protein: 2 g
- Cholesterol: 0 mg
