Oven Roasted Vegetables Recipe - Baked Garden Vegetables | RadaCutlery.com

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier, while canola oil is more budget-friendly.

bell peppers

🥗Healthier: colored bell peppers

💰Cheaper: green bell peppers

Colored bell peppers are more nutritious, while green ones are often cheaper.

Peel the carrots using a Rada veggie peeler.

Cut the carrots into thick chunks and then halve them for uniformity.

Cube the butternut squash into smaller chunks after peeling and scooping out the seeds.

Chop the red onion into large chunks.

Cut the red potatoes into nice big chunks using a Rada super peeler.

Clean the brussels sprouts by removing wilted leaves and cut them in half.

Combine all the chopped vegetables in a bowl and coat them with olive oil, balsamic vinegar, and fresh chopped rosemary.

Sprinkle Rada burger and fry seasoning over the vegetables and stir to combine.

Spread the vegetables on a baking sheet and place them in a preheated oven at 425°F (220°C).

Roast until the vegetables on top start to caramelize.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary