Nanny's Roasted Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium bell pepper cut into 1-inch pieces (I recommend red, yellow, or orange)
1 medium zucchini, end trimmed and cut into 1/2-inch pieces
1 small, sweet potato, peeled and cut into 3/4-inch pieces
1 small red onion cut into 1-inch cubes
½ head of broccoli cut into florets or swap cauliflower, or brussels sprouts
3 tablespoons olive oil
1 tsp Italian seasoning
1 tsp salt
1/2 tsp garlic powder
½ tsp black pepper
2 T grated Parmesan cheese
½ lemon
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Directions: |
Directions:Preheat the oven to 400 degrees F.
Generously coat rimmed baking sheet with non-stick spray or line with foil.
Place the vegetables in a big bowl (or you can toss them right on the baking sheet). Top with the oil.
Sprinkle with Italian seasoning, salt, garlic powder, and black pepper.
Toss to coat.
Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.
Roast the vegetables at 400 degrees for 25-35 minutes (or if you have a convection option, do a convection bake at 375 degrees for 20 to 25 minutes).
Half way through cooking, stir the vegetables and rotate the pan180 degrees
The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Before serving, sprinkle with the Parmesan cheese and squeezed lemon juice.
*Position rack in the center of the oven. |
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Personal
Notes: |
Personal
Notes: My family loves roasted vegetables. Roasting vegetables is a healthy way to serve them because it doesn't require large amounts of oil or butter. Roasting them brings out the sweetness, making them more palatable for people who don't really care for vegetables. Just about any vegetable can be roasted, not just the ones listed in this recipe.
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