Name: Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups baby potatoes (halved or quartered); 2 cups carrots (cut into small chunks); 2 cups sweet potatoes (cut into small chunks); 2 cups Brussels sprouts (halved); 2 cups asparagus (cut into thirds); 1 yellow bell pepper (cut into large chunks); 1 red bell pepper (cut into large chunks); 1 cup red onion (chopped); 3 cloves garlic (minced); 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon cracked black pepper; 1 teaspoon kosher salt; ½ teaspoon garlic powder; 1 tablespoon oregano leaves; 1 tablespoon parsley

Ingredients

Scale

2 cups baby potatoes (halved or quartered)
2 cups carrots (cut into small chunks)
2 cups sweet potatoes (cut into small chunks)
2 cups Brussels sprouts (halved)
2 cups asparagus (cut into thirds)
1 yellow bell pepper (cut into large chunks)
1 red bell pepper (cut into large chunks)
1 cup red onion (chopped)
3 cloves garlic (minced)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon cracked black pepper
1 teaspoon kosher salt
½ teaspoon garlic powder
1 tablespoon oregano leaves
1 tablespoon parsley

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Instructions

Preheat your oven to 425°F.
Line two baking sheets with parchment paper.
Wash and chop all vegetables, then place them in a large mixing bowl.
Pour olive oil and balsamic vinegar over vegetables; toss to coat.
Add seasonings and mix well until evenly coated.
Spread the mixture on baking sheets in a single layer.
Roast for 20 minutes, stir, then roast for another 20 minutes until tender.
Serve hot for the best flavor.

Author: Ina Cripple
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup roasted vegetables
Calories: 150
Sugar: 6g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg