Description
This roasted vegetables dish is a perfect blend of delicious flavors. Simple to prepare with fresh vegetables like carrots, asparagus, and peppers, it’s ideal for a quick, healthy meal that everyone will enjoy!
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces 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 the oven to 375°F and line two sheet pans with parchment paper.
- In a bowl, toss all the vegetables except tomatoes with olive oil, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared sheet pans, being careful not to overcrowd them.
- Roast the vegetables in the oven for 15 minutes.
- Stir the vegetables, adding the grape tomatoes and spreading everything back out evenly.
- Return the sheet pans to the oven, rotating their positions, and continue roasting for another 15 minutes or until done to your preference.
- Serve immediately, garnished with minced fresh parsley if desired.
Notes
Feel free to experiment with your favorite vegetables or seasonal options.
For extra flavor, try adding garlic or balsamic vinegar during tossing.
Ensure even cooking by arranging the vegetables in a single layer.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg