Roasting vegetables is one of my favorite ways to cook veggies. It’s a quick and easy way to make tasty vegetables. Season them, throw them on the pan and in less than 15 minutes you a tasty dish.
- 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
- Sea salt and black pepper, to taste
- 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!
- This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!