Roasted vegetables are a delightful way to celebrate the natural flavors of seasonal produce while creating a healthy and satisfying dish. With their caramelized edges and tender interiors, these colorful roasted vegetable dishes not only appeal to the eye but also to the palate.
Ingredients
Scale:
2 cups of chopped broccoli
2 cups of diced sweet potatoes
2 cups of carrots (sliced or diced)
1 red bell pepper (diced)
1 yellow onion (chopped)
3 tablespoons of extra virgin olive oil
2 teaspoons of garlic powder
1 teaspoon of dried oregano
1 teaspoon of smoked paprika
Salt and pepper to taste
Fresh parsley or basil for garnish
Instructions
Preheat your oven to 425°F (220°C).
Wash and chop all the vegetables into uniform pieces (about 1-inch size).
In a large mixing bowl, combine the chopped vegetables. Drizzle with olive oil and sprinkle with garlic powder, oregano, smoked paprika, salt, and pepper. Toss until all the vegetables are well coated.
Line a large baking sheet with parchment paper. Spread the seasoned vegetables in a single layer.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through.
Remove the roasted vegetables from the oven, let them cool slightly, and garnish with freshly chopped herbs if desired.
