Name: Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: None
Ingredients: 1 bell pepper (red, orange or yellow), cut into 1” squares; 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part; 1 crown of broccoli, cut into bite-sized florets; 1 small red onion, cut into ½”-wide wedges; 2 tablespoons extra virgin olive oil; ¼ teaspoon fine salt; Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

Ingredients

4 serv.

1 bell pepper (red, orange or yellow), cut into 1” squares
2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
1 crown of broccoli, cut into bite-sized florets
1 small red onion, cut into ½”-wide wedges
2 tablespoons extra virgin olive oil
¼ teaspoon fine salt
Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

Instructions

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1 Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
2 On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
3 Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.
4 Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.