Description

This Roasted Vegetables dish is a delightful blend of fresh veggies like carrots, asparagus, and peppers, seasoned perfectly for an easy and healthy side dish. Perfect for a quick dinner or to complement any meal, enjoy vibrant flavors and simple preparation with every bite!

Ingredients

Scale

2 cups carrot coins (about 8 ounces)
1½ cups asparagus (trimmed and cut into 1½" pieces)
1½ cups cremini mushrooms (sliced, about 4 ounces)
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
5 ounces whole grape tomatoes (about 1 cup)
minced fresh parsley for garnish, if desired

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Instructions

Preheat the oven to 375 °F and line two sheet pans with parchment paper.
In a bowl, toss all the vegetables (excluding the tomatoes) with olive oil, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on the lined sheet pans, ensuring not to overcrowd them.
Roast the vegetables in the oven for 15 minutes.
After 15 minutes, stir the vegetables and add the grape tomatoes, then spread everything evenly across the sheet pans.
Return the sheet pans to the oven, rotate them, and continue roasting for an additional 15 minutes or until the vegetables reach your desired tenderness.
Serve the roasted vegetables immediately, garnished with minced fresh parsley if desired.

Notes

Feel free to adjust the vegetables based on seasonality and availability.
For a bolder flavor, add some minced garlic to the vegetable mixture before roasting.
This dish is perfect for meal prep and pairs wonderfully with grilled meats.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 5g
Sodium: 250mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 2g
Cholesterol: 0mg