Description
Enjoy a vibrant medley of roasted vegetables with rich flavors and simple preparation. This recipe features fresh carrots, asparagus, and peppers, making it an excellent choice for a quick dinner or a healthy meal option. Perfectly roasted to enhance natural sweetness!
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces trimmed 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 of the vegetables except the tomatoes with olive oil, kosher salt, and black pepper until evenly coated.
- Arrange the mixed vegetables in a single layer on the lined sheet pans without overcrowding them.
- Roast in the oven for 15 minutes.
- Stir the vegetables, add the whole grape tomatoes, and spread everything out evenly again on the sheet pans.
- Return the pans to the oven, rotating their positions, and continue roasting for about another 15 minutes, or until the vegetables reach your desired tenderness.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Feel free to add your favorite vegetables or adjust quantities based on your preference.
For extra flavor, try adding minced garlic or herbs before roasting.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg