OVEN ROASTED VEGETABLE RECIPE | Easy to make & tasty too!

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.

Preheat the oven to 425°F (220°C) with the rack in the middle position.

Divide vegetables into two groups: hard dense vegetables and soft vegetables.

For hard vegetables, use Brussels sprouts (trimmed and quartered), carrots (peeled, cut in half lengthwise), parsnips (peeled, cut down the center and quartered), and yellow beets (peeled and cut into chunks). Place these in a large bowl.

For soft vegetables, use small vine-ripened heirloom tomatoes, scallions (trimmed and cut into one-inch pieces), and three cloves of garlic (finely diced). Place these in a separate bowl.

Pour 2 to 3 tablespoons of extra virgin olive oil over the hard vegetables and toss with hands. Pour the remaining oil over the soft vegetables and toss.

Spread the hard vegetables in an even layer on a parchment-lined baking sheet and roast in the oven for 20 minutes.

After 20 minutes, remove the baking sheet from the oven and add the soft vegetables on top of the partially roasted hard vegetables. Mix them together slightly and return to the oven.

Roast for an additional 20 minutes until done.

Once roasted, brush the vegetables with balsamic vinegar and crumble feta cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary