Description
This oven roasted vegetables recipe is a flavorful and easy side dish packed with colorful veggies like bell peppers, zucchini, sweet potatoes, and broccoli, roasted to perfection with a drizzle of olive oil and Dijon mustard. A sprinkle of Parmesan adds an extra layer of richness. Perfect for serving with any main course or mixing into salads, grain bowls, or sandwiches.
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.
- Prepare the vegetables: In a large bowl, add the bell pepper, zucchini, sweet potato, red onion, and broccoli.
- Season the vegetables: 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.
- Arrange on baking sheets: Spread the vegetables in a single layer across the two prepared baking sheets. Make sure they are not overlapping to ensure they roast evenly.
- Roast the vegetables: Place the baking sheets in the oven and roast for 20 minutes. After 20 minutes, rotate the pans and flip the vegetables to ensure even cooking. Continue roasting for another 10-15 minutes, until the vegetables are golden and tender.
- Add Parmesan: For an extra touch, sprinkle the roasted vegetables with grated Parmesan during the last 5 minutes of roasting.
- Serve: Transfer the roasted vegetables to a serving bowl and enjoy as a side dish or mix into salads, sandwiches, or grain bowls!
Notes
- For extra crispy vegetables, ensure they are spread out evenly on the baking sheets without overlapping.
- Feel free to add other vegetables like carrots or cauliflower to mix things up.
- You can substitute Dijon mustard with yellow mustard for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 5mg