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Oven Roasted Vegetables Recipe

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3.9 from 7 reviews

This Oven Roasted Vegetables recipe features a colorful medley of bell peppers, zucchini, sweet potato, red onion, and broccoli, tossed with olive oil, Dijon mustard, and Italian seasoning. Roasted to perfection at 400°F, these vegetables develop crispy edges and tender interiors, making a flavorful, healthy side dish perfect for any meal.

Ingredients

Vegetables

  • 2 medium bell peppers, cut into 1-inch pieces (red, yellow, or orange recommended)
  • 2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
  • 1 small sweet potato, scrubbed and cut into 3/4-inch pieces
  • 1 small red onion, cut into 1-inch cubes
  • 1 small head of broccoli, cut into florets (can substitute cauliflower or 8 ounces trimmed Brussels sprouts)

Seasoning & Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard (or an additional tablespoon of olive oil as an alternative)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Preheat the Oven: Position oven racks in the upper and lower thirds if using two baking sheets, or place in the center if using one. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat two large, rimmed baking sheets with non-stick spray to prevent sticking.
  2. Prepare and Season Vegetables: Place all cut vegetables in a large mixing bowl or divide them directly onto the baking sheets. Add the olive oil and Dijon mustard, then sprinkle with Italian seasoning, kosher salt, garlic powder, and ground black pepper. Toss thoroughly to coat all vegetables evenly, paying special attention to broccoli florets to ensure they get enough oil for roasting without burning.
  3. Arrange on Baking Sheets: Spread the seasoned vegetables uniformly in a single layer on the prepared baking sheets. This ensures even roasting and browning.
  4. Roast the Vegetables: Place the pans in the preheated oven. Roast for 25 to 35 minutes, or if your oven has a convection mode, roast at 375 degrees F (190 degrees C) for 20 to 25 minutes using convection bake. Halfway through cooking, toss the vegetables gently, rotate the pans 180 degrees, and swap their positions between the upper and lower racks. This promotes even cooking and browning. The vegetables should have crispy, browned edges and be tender inside when done.
  5. Add Finishing Touches: After roasting, sprinkle the vegetables with grated Parmesan cheese if desired. Serve hot or at room temperature, seasoning with extra salt and pepper to taste. Enjoy as a delicious, nutritious side dish.

Notes

  • Using a convection oven reduces cooking time and enhances even browning.
  • If you do not have Dijon mustard, increase olive oil by one tablespoon.
  • Parmesan cheese is optional but adds a savory finish.
  • Feel free to substitute broccoli with cauliflower or Brussels sprouts based on preference or availability.
  • Cut vegetables uniformly to ensure even cooking.
  • For a vegan version, omit the Parmesan cheese.

Find it online: https://miracooking.com/oven-roasted-vegetables-recipe/