Easy Roasted Vegetable Recipe
It’s always sad when the holidays are over and all the tempting treats are gone but it’s always about this time my body starts to crave more healthy food after all the indulgent food I’ve been eating. I guess it’s a good thing the holidays don’t last forever.
love this recipe because it’s a great way to load an abundance of fresh vegetables into one meal.
These are perfect served with a whole grain or alongside poultry, beef or fish. This is just one of those side dishes that goes with anything.
Crazy enough I didn’t start cooking vegetables in the oven until later in life. I had no idea what I was missing out on!
My kids don’t care much for vegetables but when I roast them it’s so much easier to get them to eat them. My daughter actually requests roasted Brussels sprouts all the time.
While this really isn’t much a recipe it’s more just a method to get you started. Once you try roasted vegetables you’ll be hooked for life. It makes healthy eating much more enjoyable!
What Ingredients do I Need to Roast Vegetables?
The great thing about this recipe is that you can clear out the fridge with other veggies you may have on hand, you can also use different seasonings based on what you like. Here’s what I went with this time:
- vegetables – tomatoes, bell peppers, carrots, zucchini, broccoli, red onion, garlic
- olive oil
- salt and pepper
- Italian seasoning (optional)
- lemon (optional)
How to Roast Vegetables in the Oven
This method to cook vegetables couldn’t be easier!
- Chop veggies: cut veggies into pieces about the same size, place on a rimmed baking sheet.
- Toss with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.