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Roasted Vegetables

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Roasted Vegetables are a simple, nutritious, and flavorful side dish featuring a colorful medley of broccoli, zucchini, yellow squash, cherry tomatoes, carrots, and portobello mushrooms, all seasoned with olive oil, salt, and pepper, and roasted to perfection for a crisp, caramelized texture.

Ingredients

1 large head broccoli, florets separated

1 large zucchini, chopped into half-moons

1 large yellow squash, chopped into half-moons

1 cup (149 g) cherry tomatoes, halved

3 carrots, chopped

10 oz (284 g) portobello mushrooms, sliced

¼ cup (59 ml) olive oil

2–3 tsp kosher salt

2 tsp ground black pepper

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.
  2. Chop all produce into uniform, bite-sized pieces for even roasting.
  3. In a large bowl, combine vegetables, olive oil, salt, and pepper. Toss to coat each piece well.
  4. Spread vegetables in a single layer on the baking sheet, ensuring not to overcrowd them to prevent steaming.
  5. Roast for 15 minutes, then stir or rotate the pan. Continue roasting for 10–15 more minutes until vegetables are tender and edges are golden (total roasting time of 25–30 minutes).
  6. Remove from the oven and serve immediately. Optionally, finish with lemon juice, fresh herbs, or a sprinkle of cheese.

Notes

Ensure vegetables are chopped into similar-sized pieces for even cooking.

If using root vegetables like carrots, they may require a slightly longer roasting time compared to softer veggies like zucchini or mushrooms.

For extra flavor, consider adding garlic powder, smoked paprika, or dried herbs such as rosemary or thyme.

For added richness, squeeze fresh lemon juice or sprinkle fresh herbs like parsley or basil before serving.

Nutrition

Find it online: https://justsosavory.com/roasted-vegetables/