Description

Enjoy the vibrant taste of roasted vegetables with this easy oven-baked side dish. Featuring an array of colorful veggies and simple seasonings, it’s perfect for a quick dinner or a healthy addition to your meal. Roasting brings out their natural sweetness, making every bite irresistible!

Ingredients

Scale

8 ounces carrot coins (about 2 cups)
8 ounces asparagus, cut into 1½" pieces (about 1½ cups)
4 ounces cremini mushrooms, sliced (about 1½ cups)
1¼ cups yellow squash, sliced (about ½" thick)
1¼ cups zucchini, sliced (about ½" thick)
1 cup green pepper, cut into 1" pieces
1 cup red pepper, cut into 1" pieces
1 cup yellow pepper, cut into 1" pieces
3½ tablespoons extra virgin olive oil
1½ teaspoons kosher salt
¼ teaspoon black pepper
1 cup whole grape tomatoes (about 5 ounces)
minced fresh parsley for garnish (if desired)

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Instructions

Preheat the oven to 375 °F and line two sheet pans with parchment paper.
In a bowl, toss all the vegetables (except for the tomatoes) with olive oil, salt, and black pepper until evenly coated.
Spread the vegetables in a single layer on the lined sheet pans, making sure not to overcrowd them.
Roast the vegetables in the oven for 15 minutes.
Stir the vegetables, then add in the whole grape tomatoes and spread everything back out evenly on the pans.
Return the sheets to the oven and rotate their positions, continuing to roast for another 15 minutes or until done to your liking.
Serve the roasted vegetables immediately, garnished with minced fresh parsley if desired.

Notes

For extra flavor, try adding garlic or your favorite herbs before roasting.
Make sure not to overcrowd the pan to ensure even roasting.
Feel free to substitute vegetables based on your preferences or what’s in season.

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 5g
Sodium: 350mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg