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
- 2 large carrots, peeled, sliced into 1/2 in rounds, halved into half-moons
- 2 parsnips, peeled, sliced into 1/2 in rounds, halved
- 1/2 –1 onion, cut into 1/2 inch wedges
- 1 red bell pepper, cut into 1 inch chunks, or wedges
- 1 sweet potato cut into 3/4 inch cubes
- 2–3 tablespoons olive oil
- generous, 5 finger pinch of salt and pepper
- 1 tablespoon fresh thyme, rosemary or sage (or use 1 teaspoon dried)
Instructions
- Pre-heat oven to 400F
- Cut veggies and onion, and place in a bowl ( either individually or all together)
- Drizzle lightly with olive oil, just enought to coat, sprinkle herbs, salt and pepper, and using tongs give a light toss.
- Place on a parchment lined sheet pan on the middle rack for 15 minutes.
- Toss the veggies, and rotate the pan, 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 and can be reheated.
Nutrition
- Serving Size:
- Calories: 156
- Sugar: 8.4 g
- Sodium: 49.7 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 27.2 g
- Fiber: 6.2 g
- Protein: 2.3 g
- Cholesterol: 0 mg