Oven-Roasted Vegetable
Dive into a world of taste with these Oven-Roasted Vegetables! They're not just tender but also brimming with deliciousness. The best part? You can tailor this method to use any vegetables you have available.
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Servings: 6
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups baby portobello mushrooms sliced
- 1 cup baby carrots thinly sliced
- 1 red bell pepper diced
- 1 small yellow onion segmented into 6 parts
- 2 tablespoons of olive oil
- Salt and freshly ground pepper adjust to taste
- 1½ teaspoons of Italian Seasoning
- ½ teaspoon of garlic powder
- Optional: Grated parmesan and fresh parsley for garnishing
Instructions
- Preheat your oven to 425˚F.
- Prepare a large baking tray by lining it with foil or parchment paper.
- Spread out all the vegetables evenly on the tray.
- Drizzle olive oil over the vegetables and mix well, ensuring they're coated.
- Sprinkle salt, pepper, Italian Seasoning, and garlic powder over the vegetables. Toss gently to ensure even seasoning.
- Spread the vegetables in an even layer to promote uniform roasting.
- Roast for about 15-20 minutes. For best results, give them a stir halfway.
- The vegetables are done when they are soft, with a light golden hue.
- Once out of the oven, sprinkle with optional parmesan and parsley. Enjoy!
Notes
- To ensure even roasting, avoid overlapping the vegetables.
- Ideally, use a pan that measures around 12 in. x 16 in.
- Feel free to customize with your choice of seasonings and adjust to your liking.
