Description
This Roasted Vegetables dish offers a delightful combination of flavors with fresh carrots, asparagus, and bell peppers. Quick to prepare and packed with nutrients, it’s an ideal side for busy weeknights or special occasions.
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 your oven to 375°F and line two sheet pans with parchment paper.
- In a large bowl, combine all the vegetables except the tomatoes with olive oil, salt, and black pepper, ensuring they are evenly coated.
- Spread the vegetable mixture in a single layer on the lined sheet pans, avoiding overcrowding.
- Roast the vegetables in the oven for 15 minutes.
- Afterward, stir the vegetables and add in the grape tomatoes, redistributing everything 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 tenderness.
- Serve the roasted vegetables immediately, garnished with minced parsley if desired.
Notes
Feel free to customize the vegetables based on seasonal availability.
Adding a splash of balsamic vinegar before serving can enhance the flavors.
These roasted vegetables pair well with a variety of main dishes.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg