Roasted Vegetables How To
Mmmmm there is something special about knowing how to make warm roasted vegetables. They are simple yet so flavorful. You can turn your roasted vegetables into a meal and pair them with a protein or rice. You can also add the roasted vegetables on top of salad greens and you’re ready to go.
GUIDE
Servings 10
INGREDIENTS
Ingredients
- 1 zucchini sliced into 1/2 in / 1 cm circles
- 1 red bell pepper seeded and sliced into quarters
- 1-2 sweet potato peeled and cubed into 1/2 in / 1 cm
- 2 potatoes cubed into 1/2 in / 1 cm
- 1 onion quartered
- 1/4 cup olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme chopped
- 2 tablespoon fresh rosemary chopped
- Salt and freshly ground black pepper
INSTRUCTIONS
Instructions
- Preheat oven to 425 F / 218 C. Anything in the 325 - 425F works well for roasting veggies.
- In a mixing bowl, combine the zucchini, red bell peppers, and onions. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a parchment lined tray. Set aside.
- To the mixing bowl, add the chopped sweet potatoes and potatoes. Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 tablespoon fresh thyme, 1 tablespoon fresh rosemary. Toss so that well combined. Place on a separate parchment lined tray. Set aside.
- Place the sweet potatoes, potatoes, and onions in a parchment lined tray and place in the oven for 45 minutes. Place the peppers and zucchini on a parchment lined tray and cook in the oven for 30 minutes. Check and flip the veggies every 15 minutes.
NOTES
Notes
You can add more bell peppers, potatoes, and sweet potatoes based on your preference.
NUTRITION FACTS
Calories: 115cal • Carbohydrates: 15g • Protein: 2g • Fat: 6g • Saturated Fat: 1g • Sodium: 18mg • Potassium: 356mg • Fiber: 2g • Sugar: 3g • Vitamin A: 3663IU • Vitamin C: 30mg • Calcium: 22mg • Iron: 1mg
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