Colorful Roasted Vegetables
Do you love roasted vegetables? Or are you trying to love vegetables? Either way, this recipe is for you. Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This roasted vegetable recipe is the perfect side dish for everyday dinners. It’s plenty festive for holidays, too.
Ingreadient
- 1 bell pepper (red, orange or yellow), cut into 1” squares
- 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
- 1 crown of broccoli, cut into bite-sized florets
- 1 small red onion, cut into ½”-wide wedges
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon fine salt
- Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar
Direction
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Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
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On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
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Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
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Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.
