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.

Grab a big mixing bowl.

Dice 2 large bell peppers (red and yellow) into large chunks.

Use 2 medium carrots or pre-cut carrot sticks.

Add 10 Brussels sprouts, diced in half.

Cut off the trunk of 1 small head of broccoli and break it into smaller pieces.

Dice 1/2 of a small red onion.

Place a wet paper towel on the cutting board to reduce onion tears.

Add the diced onions to the bowl with the veggies.

Pour 2 tablespoons of olive oil over the veggies.

Add the juice from 1 lemon.

Mix the veggies to coat them with lemon juice and oil.

Add 1 teaspoon of dried rosemary, 1 teaspoon of dried oregano, 1/2 teaspoon of dried dill, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1/4 teaspoon of garlic powder.

Mix the veggies with the seasoning until evenly coated.

Preheat the oven to 400°F (200°C).

Prepare a large baking sheet with oil or non-stick cooking spray.

Pour the prepared veggies onto the baking sheet and spread them out to avoid overlapping.

Place the baking sheet in the preheated oven and bake for 25 to 30 minutes until tender.

Do not cover the pan to ensure the veggies are crispy and roasted.

Serve the roasted veggies hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary