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Roasted Vegetables

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Keyword: roated vegetables
Servings: 6
Author: Ashlen Leonard

Ingredients

  • 2 large carrots peeled and chopped
  • 1 large zucchini chopped
  • 1 head broccoli chopped
  • 1 orange or red bell pepper chopped
  • 1 cup white cremini mushrooms cut into quarters
  • 1/2 cup white onion chopped
  • 2-3 tbsp olive oil if you have herb-infused oil, give this a tasty try!
  • 2 tsp garlic powder
  • 2 tsp dried oregano, rosemary or basil
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 
  • Prepare all vegetables as instructed, aiming for similar sized pieces. Add them to a large bowl or Ziploc freezer bag.
  • Drizzle the olive oil into the bowl or bag and sprinkle the vegetables with oregano/rosemary/basil, garlic powder, salt and pepper. Toss the vegetables together until they are evenly coated with oil and seasonings. 
  • Spread the vegetables out evenly on the lined baking sheet and cook for 20-25 minutes or until they are fork-tender, stirring them at the half-way cooking point.
  • Serve alongside your Thanksgiving meal, paired with meat or fish, as part of a nourishing bowl or tossed into a warm salad. Enjoy!