Roasted Vegetables
Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This mixed roasted vegetable recipe is the perfect side dish for everyday dinners and it’s festive enough for holidays. Recipe yields 4 generous servings.
Ingredients
- 1 bell pepper (red, orange or yellow), cut into 1” squares
- 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
- 1 crown of broccoli, cut into bite-sized florets
- 1 small red onion, cut into ½”-wide wedges
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine salt
- Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar
Instructions
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Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
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On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
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Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
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Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.
Notes
Make it vegan/dairy free: Don’t add butter or substitute vegan butter.
Change it up: Try 8 ounces Brussels sprouts (about 2 generous handfuls—using both hands), halved, in place of the broccoli florets. You could probably substitute a couple handfuls of cherry tomatoes for any the options written. Other vinegar options include red wine vinegar, sherry vinegar, apple cider vinegar or balsamic vinegar. You could also try lemon or lime juice.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://sooka.info/roasted-vegetables-recipe/%3C/a%3E%3C/p%3E