INGREDIENTS FOR THIS ROASTED VEGETABLES RECIPE
3 sweet potatoes, about 1 lb
1 head of broccoli chopped
1 small bag of baby carrots cut in half
1 onion sliced and quartered
1 zucchini cut long ways and cut in half moon shapes
1 orange or red bell pepper
2 tablespoons of Italian Seasoning
1 tablespoon of granulated garlic
3 tablespoons of Olive Oil
Salt and Pepper to taste
Preheat the oven to 425 degrees Fahrenheit. Cut the sweet potato into small cubes and set in a bowl. Then, cut the florets off the stalk of the broccoli. Now, cut the baby carrots in half to make them smaller. Slice the onion and quarter the slices. Cut the zucchini long ways, then in half moons. Lastly, cut the bell peppers into two-inch pieces. Place all these ingredients in a bowl.
After tossing the ingredients in the bowl, pour the seasoned vegetables into two baking sheets.
Bake the two baking sheets for 30 minutes or until vegetables are caramelized and cooked through. Pierce the vegetables with a fork to see if they are tender.
Let cool for a few minutes. Then using a spatula, transfer them to a bowl.
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