EASY OVEN ROASTED VEGETABLES

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.

Chop broccoli into florets and set aside.

Wash and cut 3 medium potatoes into rough pieces, leaving the skin on.

Chop 1 carrot by cutting off the ends, then into rough pieces similar in size to the potatoes.

Peel 1 parsnip, cut off the ends, and chop into pieces similar in size to the carrot and potato.

Peel 1 onion, cut it in half, then into large chunks to prevent burning during roasting.

Remove florets from the broccoli stem and cut them up slightly to prevent burning.

Take a baking tray and cover it with baking paper or aluminum foil.

Dump all the chopped vegetables onto the baking tray, ensuring to include the broccoli.

Generously cover the vegetables with olive oil, salt, pepper, and dried thyme.

Rub the vegetables together until they are all covered in seasoning and olive oil.

Spread the vegetables out in a single layer on the baking tray to avoid steaming them.

Bake in the oven at 230°C for about 30 minutes, checking and turning them occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary