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Roasted Vegetables

Roasted Vegetables

This is an easy vegetable side dish that everyone will love. Use an infused olive oil (garlic, rosemary, basil, chili) and garnish with herbs to make it even better!
Course vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Lane from With Two Spoons

Ingredients

  • 1 yellow pepper seeded and cut into bite sized pieces
  • 1 red pepper seeded and cut into bite sized pieces
  • 1 bunch of rainbow carrots my bunch had 6 carrots, peeled and cut into bite sized pieces
  • 1 sweet potato or yam peeled and cut into bite sized pieces
  • 1 red onion peeled and cut into bite sized pieces
  • 6 ounce package of cremini/baby bella mushrooms peeled and cut into quarters
  • 1/4 cup good olive oil regular or infused
  • 1/2 teaspoon kosher salt
  • Optional: chopped Italian parsley cilantro, rosemary

Instructions

  1. Preheat oven to 400 degrees (this is the perfect time to use a convection or roast function if your oven has it).
  2. Place all cut vegetables in a gallon ziplock bag.
  3. Add olive oil and mix well.
  4. Line two baking sheets with parchment paper.
  5. Spread the vegetables equally between the two baking sheets.
  6. Sprinkle with the salt.
  7. Place on two racks of the oven.
  8. Roast for 30-40 minutes, rotating the baking sheets every 10 minutes.
  9. Allow to cool slightly.
  10. Optional: Garnish with herbs.
  11. Enjoy!