Description
Enjoy the vibrant flavors of Roasted Vegetables, featuring a mix of colorful veggies like carrots, asparagus, and sweet peppers. This dish is easy to prepare and is a fantastic addition to any meal, making it perfect for quick dinners and healthy eating.
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces trimmed asparagus, cut into 1½" pieces (about 1½ cups)
- 4 ounces cremini mushrooms, sliced (about 1½ cups)
- 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
Instructions
- Preheat your oven to 375°F and line two sheet pans with parchment paper.
- In a bowl, toss all the vegetables except the tomatoes with olive oil, kosher salt, and black pepper until evenly coated.
- Spread the mixed vegetables in a single layer on the sheet pans without overcrowding.
- Roast the vegetables in the oven for 15 minutes.
- Stir the vegetables and add the whole grape tomatoes before redistributing them evenly on the sheet pans.
- Return the pans to the oven, rotating their positions, and continue roasting for about another 15 minutes or until cooked to your preference.
- Serve the roasted vegetables immediately, garnished with minced fresh parsley if desired.
Notes
Feel free to customize vegetables based on what you have available or your personal preference.
Ensure even coating of olive oil on the vegetables for better roasting results.
The tomatoes can be added later to prevent them from becoming too mushy.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg