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.

roasted vegetables in a ceramic dish

Mediterranean Roasted Vegetables
Prep Time
15 mins
Cook Time
40 mins
Servings: 4
  • 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
  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. 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.
  3. Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
  4. 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!
Recipe Notes

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.

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!

Roasted vegetables in pan


Comments are closed.