Roasted Vegetables

Name: Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 4

Author : Cookie and Kate

roasted vegetable medley healthy vegetables

Ingredients

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1 bell pepper (red, orange or yellow), cut into 1” squares2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part1 crown of broccoli, cut into bite-sized florets1 small red onion, cut into ½”-wide wedges2 tablespoons extra virgin olive oil¼ teaspoon fine saltOptional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

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Instructions

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Step 1

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

Step 2

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

Step 3

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.

Step 4

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