Description
Oven Roasted Vegetables is a vibrant and healthy dish featuring a colorful mix of bell peppers, zucchini, sweet potato, red onion, and broccoli, seasoned with Italian herbs and spices, then roasted to perfection for tender and crispy edges. Perfect as a side or a light main, this recipe is easy to make and packed with flavor.
Ingredients
Scale
Vegetables
- 2 medium bell peppers, cut into 1-inch pieces (red, yellow, or orange recommended)
- 2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
- 1 small sweet potato, scrubbed and cut into 3/4-inch pieces
- 1 small red onion, cut into 1-inch cubes
- 1 small head of broccoli, cut into florets (or swap with cauliflower or 8 ounces trimmed Brussels sprouts)
Seasonings & Oil
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard (or one additional tablespoon olive oil)
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Optional Garnish
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Sheets: Position racks in the upper and lower thirds of the oven for two sheets, or center if using one. Preheat oven to 400°F (200°C). Generously coat two large, rimmed baking sheets with non-stick spray to prevent sticking.
- Toss Vegetables with Seasoning: Place all the vegetables in a large bowl or toss directly on baking sheets. Add the olive oil and Dijon mustard, then sprinkle Italian seasoning, kosher salt, garlic powder, and black pepper evenly over the vegetables. Toss thoroughly to coat all pieces well, paying special attention to broccoli florets to ensure they’re well coated to prevent burning.
- Arrange Vegetables on Sheets: Divide the vegetables evenly between the two baking sheets, spreading them out in a single layer to ensure even roasting and browning.
- Roast the Vegetables: Roast at 400°F (200°C) for 25 to 35 minutes. If using convection, bake at 375°F (190°C) for 20 to 25 minutes. Halfway through, toss the vegetables, rotate the pans 180 degrees, and swap the pan positions between upper and lower racks. The vegetables should be tender inside and have crispy, browned edges when done.
- Add Parmesan and Serve: Sprinkle the roasted vegetables with grated Parmesan cheese if using, and serve hot or at room temperature. Adjust seasoning with additional salt and pepper to taste before serving.
Notes
- Adapted from the Italian Roasted Vegetables recipe in the author’s cookbook.
- To Store: Refrigerate leftovers in an airtight container for up to 5 days.
- To Reheat: Warm in the oven at 350°F (175°C) on a baking sheet or microwave until heated through.
- To Freeze: Freeze leftovers in an airtight, freezer-safe container for up to 3 months. Reheat from frozen. Note that reheated frozen vegetables may become slightly soggy but retain great flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
