Here’s a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots,fennel, parsnips, and eggplant.
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!
Tip:This recipe calls for Herbs de Provence, but Italian seasoning or other dried herbs can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
Prep time: 15 minutes
Cook time: 40-45 minutes
Serves: 4-6
Roasted Vegetables Ingredients
1 lb. bag mini sweet peppers, seeded and cut in half
1 lb. Portobello mushroom caps, sliced
1 large red onion, sliced
1 lb. Brussels sprouts, trimmed and cut in half
2 t. garlic powder
2 t. Herbs de Provence (or Italian seasoning)
2 T. extra virgin olive oil
2 T. balsamic vinegar
Kosher or sea and black pepper, to taste
Roasted Vegetables Directions
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- Add
peppers, Portobello mushrooms, onion, and Brussels sprouts to a
large mixing bowl. Add garlic powder, Herbs de Provence, olive oil,
and balsamic vinegar and gently toss to combine. Season generously
with salt and black pepper, to taste.
-
Arrange
seasoned vegetables on prepared baking sheet in a single layer,
being careful not to overcrowd. Use two large baking sheets, if
necessary.
- Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
