Oven-Roasted Vegetable Medley

Ingredients

- 1 pound Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
- 2 cups broccoli florets
- 1 red onion, sliced
- 1 zucchini, sliced
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (218°C).

2. Prepare the Vegetables: In a large mixing bowl, combine the Brussels sprouts, sweet potato cubes, broccoli florets, sliced red onion, and sliced zucchini.

3. Season the Vegetables: Drizzle the extra virgin olive oil over the vegetables. Sprinkle the salt and pepper evenly. Toss the vegetables thoroughly to ensure an even coating of oil and seasonings.

4. Arrange on Baking Sheet: Spread the seasoned vegetables onto a large baking sheet in a single layer to ensure even roasting.

5. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the vegetables are tender and slightly caramelized. Stir the vegetables halfway through the cooking time to ensure even browning.

6. Serve: Remove the baking sheet from the oven. Transfer the roasted vegetables to a serving platter and serve immediately, either as a side dish or as the main focus of a light dinner.

Total Time

PT40M
40 minutes

Type of Dish

Dinner

Keywords

Vegetables, Roasted, Oven, Brussels Sprouts, Sweet Potato, Broccoli, Zucchini, Red Onion, Dinner, Healthy

Recipe Yield

Feeds 4 adults

Calories

Approximately 650 calories for the entire dish

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