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Roasted Vegetables

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A delightful and easy recipe for roasted vegetables, perfect as a side dish or for grain bowls.

Ingredients

Scale
  • 2 large carrots
  • 2 bell peppers (any color)
  • 1 medium zucchini
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Chop the carrots, bell peppers, and zucchini into bite-sized pieces.
  3. Place the chopped vegetables in a large bowl.
  4. Drizzle the olive oil over the vegetables and sprinkle with salt, pepper, garlic powder, and rosemary.
  5. Use your hands or a spoon to toss everything together until evenly coated.
  6. Spread the vegetable mixture in a single layer on a baking sheet.
  7. Place the baking sheet in the oven and roast for 20-25 minutes.
  8. Serve warm and enjoy!

Notes

Use seasonal vegetables for best flavor. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://delishrecipezbylucy.com/roasted-vegetables-guide/

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