Description
A colorful medley of oven-roasted vegetables, perfectly seasoned and caramelized for a delicious side dish. Easy to prepare and packed with flavor, this recipe is perfect for any meal!
Ingredients
Scale
- 1 large bell pepper, cored and cut into strips
- 2 medium zucchini, sliced into 1/2-inch thick rounds
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 red onion, cut into wedges
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a large bowl, add the bell pepper, zucchini, sweet potato, red onion, and broccoli.
- Drizzle the olive oil and Dijon mustard over the vegetables. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything until the vegetables are well-coated.
- Spread the vegetables in a single layer across the two prepared baking sheets, ensuring they are not overlapping.
- Roast the vegetables for 20 minutes. After 20 minutes, rotate the pans and flip the vegetables. Continue roasting for another 10-15 minutes until golden and tender.
- For an extra touch, sprinkle with grated Parmesan during the last 5 minutes of roasting.
- Transfer the roasted vegetables to a serving bowl and enjoy!
Notes
- Feel free to substitute your favorite vegetables based on what’s in season or what you have on hand.
- For added flavor, consider adding herbs like thyme or rosemary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg