Oven Roasted Vegetables Recipe

This Oven Roasted Vegetables recipe is a simple and delicious way to enjoy a variety of colorful and flavorful vegetables! With a medley of red peppers, carrots, Brussels sprouts, potatoes, and butternut squash, this dish is packed with nutrients and perfect for a healthy side dish or a satisfying vegetarian meal.

Ingredients

• Red peppers: Chopped red peppers add sweetness, color, and a bit of crunch.
• Baby carrots: Adds sweetness and vibrant color.
• Brussels sprouts: Adds a slightly nutty and earthy flavor.
• Yukon Gold potatoes: Cubed Yukon Gold potatoes add a creamy texture and a slightly sweet flavor.
• Butternut squash: Cubed butternut squash adds a sweet and slightly nutty flavor and a vibrant orange color.
• Olive oil: Helps to roast the vegetables evenly and adds a subtle flavor.
• Garlic salt with parsley flakes: Adds a savory garlic flavor and a touch of freshness from the parsley.
• Italian seasoning: A blend of dried herbs that adds a classic Italian flavor.
• Grated Parmesan cheese: Adds a salty, nutty flavor and a slightly cheesy finish.

How to Make Oven Roasted Vegetables

Step 1: Preheat and Prep

1. Preheat your oven to 425°F (220°C).
2. Line a baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray to prevent sticking.

Step 2: Combine and Season

1. In a large bowl, combine all the chopped vegetables: red peppers, baby carrots, Brussels sprouts, potatoes, and butternut squash.
2. Add the olive oil, garlic salt with parsley flakes, and Italian seasoning to the bowl.
3. Toss the vegetables until they are evenly coated with the oil and seasonings.

Step 3: Roast and Serve

1. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
2. Sprinkle the grated Parmesan cheese evenly over the vegetables.
3. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Flip the vegetables halfway through the cooking time to ensure even browning.
4. Remove the baking sheet from the oven and serve the roasted vegetables hot.

How to Serve

These Oven Roasted Vegetables are a versatile side dish that pairs well with:

• Grilled chicken or fish: The light and flavorful roasted vegetables complement the delicate flavors of grilled proteins.
• Roasted meats: They also pair well with roasted chicken, turkey, beef, or pork.
• Pasta dishes: Add them to your favorite pasta dishes for a boost of vegetables and flavor.
• Vegetarian meals: They’re a great addition to vegetarian or vegan meals, adding texture and flavor.
• Salads: Toss them with your favorite greens and dressing for a hearty and satisfying salad.

Make Ahead and Storage

Storing Leftovers

Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the vegetables in the oven, air fryer, or microwave until warmed through.

FAQs

1. Can I use frozen vegetables?

Yes, you can use frozen vegetables, but make sure to thaw them completely and pat them dry before roasting.

2. Can I add other seasonings?

Absolutely! Feel free to experiment with different seasonings, such as onion powder, paprika, or red pepper flakes.

3. Can I make this recipe vegan?

Yes, this recipe is already vegan-friendly, as long as you use a vegan Parmesan cheese alternative.

4. How can I make the vegetables crispier?

For crispier vegetables, you can increase the oven temperature to 450°F (230°C) and roast for a slightly shorter time. You can also toss the vegetables with a little cornstarch before roasting to help them crisp up.

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