Oven Roasted Vegetables
As a savory side or satisfying snack, this Oven-Roasted Vegetables recipe is just what you need when health and flavor are the order of the day.
Servings 6
Calories 173kcal
Ingredients
- 2 medium bell peppers cut into 1-inch pieces
- 2 medium zucchini ends trimmed and cut into 1/2-inch pieces
- 1 small sweet potato scrubbed and cut into 3/4-inch pieces
- 1 small red onion cut into 1-inch cubes
- 1 small head of broccoli cut into florets
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 3 tbsp grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F and position the racks. Prepare two large, rimmed baking sheets with non-stick spray.
- In a large bowl, combine the cut vegetables with olive oil, mustard, and seasonings, tossing well to ensure even coating.
- Spread the vegetables in a single layer across the baking sheets, ensuring they are not overcrowded.
- Roast in the preheated oven for 25–35 minutes, tossing and rotating the sheets halfway through, until vegetables are browned and tender. Finish with a sprinkle of Parmesan cheese, if desired.
- DEVOUR!
Nutrition
Calories: 173kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 521mg | Potassium: 750mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7384IU | Vitamin C: 155mg | Calcium: 112mg | Iron: 2mg