Oven Roasted Vegetables
To make these oven roasted vegetables, an assortment of veggies are tossed with olive oil, garlic, and thyme, then baked in the oven until tender and browned.
Servings 6 servings
Calories 127kcal
Ingredients
- 2 red bell peppers Large, cut into bite-size pieces; 10 ounces
- 1 red onion Extra-large, peeled, cut into thick slices; 10 ounces
- 4 cups cauliflower florets 12 ounces
- 4 cups broccoli florets 12 ounces
- 4 cups Brussels sprouts Halved; 12 ounces
- Olive oil spray
- 1 teaspoon Diamond Crystal kosher salt Or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- Preheat the oven to 425°F. Line a rimmed sheet pan with high-heat-resistant parchment paper.
- Arrange the peppers, onions, cauliflower, broccoli, and Brussels sprouts in a single layer on the prepared baking sheet.
- Spray the vegetables generously with olive oil and sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.
- Roast the vegetables until fork tender and lightly browned, about 30 minutes. Serve immediately.
Video
Notes
- Make sure the veggies are thoroughly dry before you coat them with olive oil, and coat them generously.
- Roast the vegetables until they are quite brown. If you pull them out of the oven too soon, they won't be properly caramelized.
- There's no need to stir the veggies midway through baking. Leaving them undisturbed promotes browning and caramelizing, resulting in superior results than if you had stirred them.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are excellent when reheated in the microwave at 50% power. They are also delicious when served cold, antipasti-style.
Nutrition
Calories: 127kcal | Carbohydrates: 19g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 235mg | Fiber: 7g | Sugar: 7g
