Description
This oven-roasted vegetables dish is full of flavor and simple to make, featuring a colorful medley of carrots, asparagus, peppers, and more. Perfect for any meal!
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 the vegetables except the tomatoes with olive oil, salt, and pepper until evenly coated.
- Spread the vegetables (except tomatoes) in a single layer on the lined sheet pans without overcrowding them.
- Roast the vegetables for 15 minutes.
- Stir the vegetables, add the tomatoes, and spread everything back out evenly on the pans.
- Return the pans to the oven, rotating their positions, and roast for an additional 15 minutes or until the vegetables reach your desired doneness.
- Serve immediately, garnished with fresh parsley if desired.
Notes
Feel free to experiment with your favorite vegetables!
Make sure not to overcrowd the pan to ensure even roasting.
Use fresh parsley for a colorful presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg