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Roasted Vegetables
This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to lunches lately, just a bowl of quinoa topped with lemon spritzed roasted veggies. So good!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
Place bell peppers, carrots, zucchini, broccoli, and red onion on a rimmed 18 by 13-inch baking sheet*
medium bell peppers (cored, chopped into 1-inch pieces (I used 1 red 1 yellow))2medium carrots, (peeled and sliced into 1/4-inch thick slices)2medium red onion, (peeled and cut into 1-inch chunks)1/2
3
Drizzle with olive oil (broccoli needs a little more than the other veggies), sprinkle with Italian seasoning, garlic, salt and pepper then toss to coat.
olive oil2 Tbsp
4
Spread into an even layer, roast in preheated oven ⏱️ 15 minutes.
5
Remove and toss in tomatoes, return to oven and roast ⏱️ 10 minutes longer.
6
Drizzle with lemon and serve warm.
Nutrition Facts
calories
144 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
53 mg
protein Content
4 g
carbohydrate Content
17 g
saturated Fat Content
1 g
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