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Roasted Vegetables

A colorful mix of roasted vegetables that are healthy, vibrant, and versatile for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups carrots, chopped Cut into similar-sized pieces
  • 2 cups bell peppers, chopped Any color or a mix
  • 2 cups zucchini, chopped Cut into similar-sized pieces
  • 2 cups Butternut Squash, cubed Cut into medium cubes for even roasting
  • 1 whole Easy Acorn Squash, halved Optional for additional flavor
Seasoning
  • 3 tablespoons olive oil For tossing the vegetables
  • 1 teaspoon salt To taste
  • 1 teaspoon pepper To taste
  • 2 teaspoons fresh rosemary or thyme For added flavor

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the vegetables into even-sized pieces.
  3. In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, and herbs.
Roasting
  1. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for around 25 to 30 minutes, stirring halfway through.
  3. Ensure the vegetables are tender and slightly crispy at the edges before removing from oven.
Serving
  1. Allow the vegetables to cool for a couple of minutes before serving.

Notes

For added richness, finish with a sprinkle of cheese like Parmesan or feta. Pair with proteins or toss in salads for extra nutrition.