Side Dish

Roasted Vegetables

Broccoli, bell pepper, red onion and carrots roast to golden perfection on one sheet pan. This mixed roasted vegetable recipe is the perfect side dish for everyday dinners and it's festive enough for holidays. Recipe yields 4 generous servings.

Recipe via cookieandkate.com

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DifficultyMedium

Prep10 min

Cook25 min

Total35 min

Serves4

Scale

Units

Ingredients

1bell pepperred, orange or yellow, cut into 1” squares

2carrotspeeled and cut on the diagonal so each piece is about 1/2″ thick at the widest part

1crown of broccolicut into bite-sized florets

1 smallred onioncut into 1/2”-wide wedges

2 tbspextra virgin olive oil

1 tspfine salt

Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

Instructions

1
Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
2
On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
3
Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
4
Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.

Roasted Vegetables

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