Servings: 4 to 6 people
Roasted Vegetables Recipe
Crowd-Pleasing Roasted Vegetables with sweet potato, broccoli, onion, and more! Perfect roasted veggies every time!
Ingredients
- 2 medium crowns broccoli chopped into florets
- 1 medium red onion sliced into wedges
- 1 medium sweet potato diced
- 1 red bell pepper cored and chopped
- 1 pasilla pepper cored and chopped
- 1 large yellow squash chopped
- 2 large carrots peeled and chopped
- 1/4 cup olive oil divided
- 2 teaspoons sea salt to taste
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
Instructions
- Preheat the oven to 425 degrees F.
- Divide all of the vegetables between two baking sheets. Drizzle half the olive oil and sprinkle half the salt and spices over each baking sheet. Use your hands to toss everything together until the vegetables are all coated with spices and oil.
- Place both baking sheets in the oven (aim for the center racks) and roast 25 minutes without touching. Remove the vegetables from the oven, give each tray a quick stir or shake, and place them back in the oven. Roast 10 minutes more, or until vegetables are golden-brown and have reached desired done-ness.
- Serve alongside your favorite entree!
Nutrition
Serving: 1of 8, Calories: 122kcal, Carbohydrates: 13g, Protein: 2g, Fat: 7g, Fiber: 3g, Sugar: 4g