Description
Experience the delightful taste of roasted vegetables in this easy oven-baked side dish. Featuring sweet carrots, vibrant bell peppers, and earthy mushrooms, this dish offers irresistible flavors with simple preparation. Perfect for quick dinners and healthy meals alike!
Ingredients
Scale
- 8 ounces carrot coins (about 2 cups)
- 8 ounces (trimmed) asparagus, cut into 1½" pieces to equal about 1½ cups
- 4 ounces cremini (baby bella) mushrooms, sliced to equal 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 (about 5 ounces) whole grape tomatoes
- minced fresh parsley for garnish, if desired
Instructions
- Preheat the oven to 375°F. Line two sheet pans with parchment paper.
- In a bowl, toss all the vegetables except the tomatoes with olive oil, salt, and pepper. Ensure they are evenly coated and seasoned.
- Spread the vegetables in a single layer on the sheet pans without overcrowding them.
- Roast the vegetables for 15 minutes.
- Stir the vegetables, adding the tomatoes, and spread them evenly across the sheet pans.
- Return the sheets to the oven, rotating their positions, and continue roasting for another 15 minutes until tender to your preference.
- Serve immediately, garnished with minced fresh parsley if desired.
Notes
Feel free to substitute any of the vegetables with your personal favorites.
For added flavor, consider using garlic or herbs when tossing the vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg