Description
This Oven Roasted Vegetables recipe is a simple and flavorful way to enjoy a medley of fresh vegetables. Tossed with olive oil, Dijon mustard, and a blend of seasonings, then roasted until golden and tender, these veggies make a perfect side dish or addition to salads, sandwiches, and grain bowls. The optional Parmesan cheese adds a delightful savory finish.
Ingredients
Scale
Vegetables
- 1 large bell pepper, cored and cut into strips
- 2 medium zucchini, sliced into 1/2-inch thick rounds
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 red onion, cut into wedges
- 2 cups broccoli florets
Seasonings and Oil
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Optional
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare the Vegetables: In a large bowl, combine the bell pepper strips, zucchini rounds, sweet potato cubes, red onion wedges, and broccoli florets to create a colorful vegetable mix.
- Season the Vegetables: Drizzle olive oil and Dijon mustard over the vegetables. Sprinkle Italian seasoning, garlic powder, salt, and pepper evenly. Toss everything together until the vegetables are thoroughly coated with the seasoning mixture.
- Arrange on Baking Sheets: Spread the seasoned vegetables in a single layer across the two prepared baking sheets, ensuring they are not overlapping to promote even roasting.
- Roast the Vegetables: Place the trays in the preheated oven and roast for 20 minutes. After 20 minutes, rotate the baking sheets and flip the vegetables to ensure even cooking and browning. Continue roasting for an additional 10 to 15 minutes until they become golden and tender.
- Add Parmesan (Optional): During the last 5 minutes of roasting, sprinkle grated Parmesan cheese over the vegetables for an extra flavorful, savory touch.
- Serve: Remove the baked vegetables from the oven and transfer them to a serving bowl. Serve hot as a side dish, or incorporate them into salads, sandwiches, or grain bowls for added texture and taste.
Notes
- To ensure even cooking, cut all vegetables to similar sizes.
- Feel free to swap in your favorite vegetables like mushrooms, carrots, or cauliflower.
- For extra flavor, you can add fresh herbs such as rosemary or thyme before roasting.
- Oven temperatures may vary, so check vegetables for doneness with a fork to ensure tenderness.
- If you want a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
