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A colorful platter of perfectly roasted vegetables including carrots, bell peppers, and zucchini.

Roasted Vegetables

A delightful mix of roasted seasonal vegetables that are colorful, nutritious, and easy to prepare. Perfect as a side dish or a main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Vegetables
  • 2 cups chopped broccoli florets fresh for a crunch
  • 2 cups diced sweet potatoes peeled
  • 1 cup bell peppers red, yellow, or green, or a mix for color
  • 1 cup zucchini sliced
  • 1 cup baby carrots or regular carrots chopped into bite-sized pieces
For the Seasoning
  • 3 tablespoons olive oil extra virgin for the best flavor
  • 1 teaspoon garlic powder or fresh minced garlic
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper to taste sea salt recommended for a flavor boost

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 425°F (220°C). This high temperature helps to achieve that perfect caramelization on the veggies.
  2. Prepare the Vegetables: Wash and chop all the vegetables into uniform pieces to ensure even roasting.
  3. Mix the Seasoning: In a large bowl, combine the chopped vegetables with olive oil, garlic powder, oregano, salt, and pepper. Toss everything until evenly coated.
Roasting
  1. Arrange for Roasting: Spread the seasoned vegetables in a single layer on a large baking sheet, avoiding overcrowding.
  2. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through for even cooking.
  3. Serve Immediately: Remove from the oven, let cool for a couple of minutes before serving.

Notes

Choose Fresh Vegetables: The secret to vibrant roasted vegetables is selecting fresh produce from your local farmer's market whenever possible. Variation: Add fresh herbs or spice it up with red pepper flakes before roasting. Storage: Leftovers can be refrigerated for up to 4 days. Can be frozen for up to 3 months.