Ingredients
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sliced baby portobello mushrooms
- 1 cup thin baby carrots
- 1 red bell pepper, chopped
- 1 small yellow onion, cut into 6 wedges
Seasoning & Oil
- 2 tablespoons olive oil
- Salt and fresh ground pepper, to taste
- 1½ teaspoons Italian seasoning
- ½ teaspoon garlic powder
Optional Garnishes
- Grated parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425˚F (218˚C). Line a large baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
- Prepare the Vegetables: Place the broccoli florets, cauliflower florets, mushrooms, baby carrots, red bell pepper, and onion wedges onto the prepared baking sheet. Arrange them evenly so no veggies overlap.
- Season and Toss: Drizzle the olive oil over the vegetables. Add salt, fresh ground pepper, Italian seasoning, and garlic powder. Gently mix everything together, using clean hands or a wooden spoon, to ensure all vegetables are coated evenly in oil and seasonings.
- Bake the Vegetables: Spread the veggies out in a single layer. Place the baking sheet in the oven and roast for 15–20 minutes, stirring the vegetables halfway through to encourage even browning. Roast until the vegetables are fork-tender and lightly browned.
- Finish and Serve: Remove the pan from the oven. If desired, sprinkle with grated parmesan cheese and chopped fresh parsley before serving. Enjoy the veggies hot as a versatile side dish!
Notes
- Do not overlap the veggies on the baking sheet—use a large pan for the best caramelization and texture.
- Stir the vegetables halfway through roasting for even cooking and browning.
- Feel free to switch up the vegetables based on what you have—zucchini, squash, sweet potatoes, and Brussels sprouts all work wonderfully!
- Try adding your favorite herbs or spices, such as smoked paprika, cumin, or thyme, to vary the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side-dishes
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 89 kcal
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
