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Roasted Vegetables Recipe

Mediterranean · Side dish · 45 min total

A simple and delicious way to enjoy a medley of colorful vegetables, caramelized to perfection in the oven.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine broccoli, cauliflower, carrots, bell peppers, and red onion.
3. Drizzle with olive oil, then sprinkle with salt, pepper, oregano, and garlic powder. Toss until evenly coated.
4. Spread vegetables in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if needed.
5. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly browned on edges.
6. Serve hot as a side dish.

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to substitute with any vegetables you have on hand, such as zucchini or cherry tomatoes.

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