Description
A simple and rewarding recipe for roasting a variety of vegetables to enhance their natural flavors.
Ingredients
Scale
- 4 to 8 cups of assorted vegetables (bell peppers, zucchini, carrots, broccoli, asparagus)
- 1 to 2 tablespoons olive oil or avocado oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the chosen vegetables and place them on a baking sheet, ensuring enough space between them.
- Drizzle with olive oil or avocado oil, then sprinkle with kosher salt and freshly ground black pepper.
- Toss the vegetables to coat them evenly with the oil and seasonings.
- Roast in the oven until tender and caramelized, stirring occasionally for even cooking.
Notes
Experiment with different herbs, nuts, or variations for added flavor and texture. Consider a splash of acidity post-roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, vegetable recipes, easy cooking