Roasted Vegetables
Roasted vegetables bring out sweet flavor notes of veggies and they're infused with the olive oil you drizzle it with.
Servings: 4
Equipment
Ingredients
- 1 large head of broccoli florets chopped off from the stalk
- 1 large zucchini chopped into half moons
- 1 large yellow squash chopped into half moons
- 1 cup (149 g) cherry tomatoes sliced in halves
- 3 carrots chopped
- 10 ounce (284 g) portobello mushrooms sliced
- ¼ cup (59 ml) of olive oil
- 2-3 teaspoon kosher salt
- 2 teaspoon ground black pepper
Instructions
- Preheat oven to 425 °F (218 °C)
- In a large bowl, toss all the vegetables together with olive oil, salt, and pepper.1 large head of broccoli, 1 large zucchini, 1 large yellow squash, 1 cup cherry tomatoes, 3 carrots, 10 ounce portobello mushrooms, 1/4 cup of olive oil, 2-3 teaspoon kosher salt, 2 teaspoon ground black pepper
- Divide the vegetables among two rimmed sheet pans.
- Roast vegetables for 35-40 minutes, removing the vegetables from the oven every 15 minutes to stir around.
Notes
You can virtually roast any type of vegetable you want with this base recipe. Adjust amount of olive oil and salt/pepper based on the amount of veggies you're roasting. I've done sweet potatoes, potatoes, cauliflower, bell peppers, etc.
Nutrition
Serving: 1 serving | Calories: 231 kcal | Carbohydrates: 23 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 2 g | Trans Fat: 1 g | Sodium: 1260 mg | Potassium: 1236 mg | Fiber: 8 g | Sugar: 10 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.