Oven Roasted Vegetables

Olive Oil. Coating the vegetables in olive oil is essential. Dijon Mustard. Adds a tangy deliciousness to the roasted veggies. You can’t taste it but it works magic in the background. Italian Seasoning. One easy ingredient for scrumptious Italian flair. Spices. A simple mix of salt, pepper, and garlic powder is perfect. Parmesan. A finishing sprinkle of Parmesan cheese is heavenly and wins over any veggie holdouts!

Updated at: Fri, 10 Nov 2023 10:09:38 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories113 kcal (6%)

Total Fat7.6 g (11%)

Carbs10.5 g (4%)

Sugars3.1 g (3%)

Protein2.2 g (4%)

Sodium362.5 mg (18%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2bell peppers

medium, cut into 1-inch pieces, I recommend red, yellow, or orange

2zucchini

medium, ends, trimmed and cut into 1/2-inch pieces

1sweet potato

small, scrubbed and cut into 3/4-inch pieces

1red onion

small, cut into 1-inch cubes

1 headbroccoli

cut into florets or swap cauliflower

3 tablespoonsextra virgin olive oil

1 tablespoonDijon mustard

or additional tablespoon olive oil

2 teaspoonsitalian seasoning

1 teaspoonkosher salt

½ teaspoongarlic powder

½ teaspoonblack pepper

3 tablespoonsParmesan cheese

grated, optional

Instructions

Step 1

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F.

Step 2

Generously coat two large, rimmed baking sheets with non-stick spray.

Step 3

Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each).

Step 4

Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.

Step 5

Divide the vegetables evenly between the two sheets, spreading them into a single layer.

Step 6

Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes).

Step 7

Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through.

Step 8

The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste

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