Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners and it's festive enough for holidays. Recipe yields 4 generous servings.

Roasted Vegetables

bell pepper (red, orange

crown of broccoli, cut into bite-sized florets

red onion,

extra virgin olive oil

salt

unsalted butter white wine vinegar

Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.

On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.

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.

Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.

This is a great recipe with a very nice combination of vegetables. I made it exactly as written and served it with your Vegetarian bean chili and brown rice. Served with some sliced avocado too. I used balsamic vinegar at the end since I had a new bottle I wanted to use. This made my family happy!

Thank you, this looks incredibly delicious and I absolutely cannot wait to try and make this!!  Do you have a recipe to put all those delicious veggies on the gas grill?  So many people grill these days, especially during the summer months. 

Thanks!
Lance

Your recipe came just in time! Lately I was really into roasted vegetables, trying new recipes and combinations. Yes, you are right, roasted vegetables are an easy way to enjoy as much vegetables as possible in a ... tasty way.
Roasted sweet mini-bell peppers with parmesan are a must try as well! 
Thanks for sharing!

Just made this.  Delicious!  I also have Celiac Disease, and we are going skiing; so I put together some of the vegetables on top of quinoa.  Yummy, thank you!!!

Thanks C&amp;K! I made these veggies as a side to go with hamburgers tonight. Turned out so good, and I have leftovers for lunch tomorrow!

This has become one of our family's favorite recipes. I've made it three or four times in the past 2 weeks. Question: We are having guests over for a weekend lunch and I don't have much time to cook right before the arrive. Can I make this recipe the night before and reheat them in the oven the day of?

I’ve roasted a lot of vegetables before, and I know it’s not rocket science, but when I made these tonight I thought they were the best I’ve ever fixed. Your suggested combination was perfect. I think I’ve tended to crowd the pan a little too much before and made sure not to this time. I added a few grape tomatoes in the last few minutes and then served the veggies with some penne pasta topped with a bit of Parmesan. Couldn’t have been more simple, but it was so good!

There is something about your proportions that is simply perfect. I scaled this up for a holiday dinner for a crowd. I roasted a couple of hours ahead of time and then reheated just prior to serving. I should have pulled them out a little earlier the first time. But they were good, and I'll definitely experiment with timing before I give up on making these just a little ahead of time and then reheating. 

I also wanted to share my leftovers story. Keep in mind these were a little overdone; otherwise, I would have polished them off in no time. I had 3ish cups of cooked veggies. I whirred them up with an immersion blender and a little veggie stock. Then I added a lot of veggie stock (about 8 cups total), and threw in 3/4 c unpearled barley for about 40 minutes, then 3/4 cup brown lentils for 15 more minutes, and then 3/4 cup red lentils for 12 more minutes. At some point, I leaned into the Mediterranean spices and added a bay leaf or two, a little oregeno, thyme and red pepper flakes. I froze in lunch portions and am looking forward to high-protein, vegetable forward midday soup/stew. 

Thanks, Kate. Words can't express how grateful I am for your awesome recipes.

https://content.jwplatform.com/videos/&rdquo;ZL5ZFfgC&rdquo;.mp4

roasted vegetables

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Cookie and Kate

Ingredients

Instructions

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