Perfectly Roasted Vegetables

We are closely inching towards fall. I can’t wait to pull out my sweaters and boots and scarves. Light my favorite fall-scented candles. Start baking and roasting all the foods. And I can tell you right now, these perfectly roasted vegetables are going to be on a main rotation.

I’ve said it time and time again. If you think you don’t like vegetables, but you haven’t tried them roasted, think again. Roasting vegetables gives them a sweet, tasty, soft twist that you can’t resist.

This recipe calls for a combination of bell pepper, mushrooms, zucchini, and broccoli. I honestly think this a yummy collection of veggies, especially for late summertime, but the great thing about these types of recipes is that you can totally customize it to your taste preferences.

Not a fan of bell peppers? Swap it out for cherry tomatoes. Maybe another type of squash. Onions. Or sweet potatoes. Really, anything would work here. Go crazy.

Once you have the vegetables you want to use, make sure you chop them up into nice-sized chunks. Toss them in a couple tablespoons of olive oil and spread them out on a baking sheet.

You want to make sure you give your vegetables room to roast – so aim to lay them all in one layer. If you put them too close together, they’ll end up steaming instead and your vegetables will end up a bit soggy instead of deliciously roasted.

I also like to use a silicone baking mat to make roasting and clean up super easy. You can find these baking mats on Amazon or at your local grocery or kitchen supply store.

Generally, these will roast for about 40-45 minutes. But keep a close eye on them. You’ll want to take them out of the oven when they get brown and caramelized.

These perfectly roasted vegetables make a great accompaniment to any main dish, on top of a salad, or mixed into a scramble or omelet. I paired them with our recipe for crunchy Italian chicken tenders and marinara and it was fantastic.

I hope you enjoy!

If you like this recipe, check out these others:

Healthy Root Vegetable Chips

Curried Carrot Fries

Root Vegetable Omelet

Oven Apple Chips

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Perfectly Roasted Vegetables

Roasted veggies are easy to make, and go with just about anything you want to put them on. Enjoy with your favorite meats, in a salad, or use leftovers in omelets or breakfast scrambles.

Course Dinner, Side Dish

Cuisine Paleo

Total Time 45 minutes

Servings 4

Calories 145 kcal

Ingredients

• 1 bell pepper sliced
• 1 zucchini sliced
• 1 head broccoli chopped into florets
• 1 cup whole button mushrooms
• 2 tablespoons olive oil
• Juice of 1 lemon
• Sea salt and fresh ground pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Toss the veggies with the oil and a generous pinch of salt and pepper. Lay in a single layer on a sheet pan. Roast for 40-45 minutes, until browned and caramelized.
3. Remove from oven and drizzle with lemon juice before serving.

Nutrition Facts

Perfectly Roasted Vegetables

Amount Per Serving

Calories 145 Calories from Fat 72

% Daily Value*

Fat 8g12%

Carbohydrates 17g6%

Fiber 6g25%

Sugar 6g7%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.