Roasted Vegetables (Print Version)
# Ingredients:
01 -
2 spoons balsamic vinegar.
02 -
½ teaspoon garlic powder.
03 -
1 teaspoon salt.
04 -
2 cups carrots.
05 -
1 cup red onion.
06 -
1 spoon dried parsley.
07 -
1 spoon dried oregano.
08 -
1 yellow bell pepper.
09 -
2 cups brussels sprouts.
10 -
2 cups asparagus.
11 -
3 garlic cloves.
12 -
2 cups sweet potatoes.
13 -
2 spoons olive oil.
14 -
1 red bell pepper.
15 -
2 cups baby potatoes.
16 -
1 teaspoon pepper.
# Instructions:
01 -
Set the oven to 425°F and cover baking trays with parchment paper.
02 -
Toss your cut veggies with oil, seasonings, and vinegar in a large bowl.
03 -
Lay veggies evenly on trays and pour any leftover oil mix on top.
04 -
Bake for 20 minutes, give them a stir, then cook for 20 more or until ready.
# Notes:
01 -
Chop firmer vegetables into smaller pieces.
02 -
For best results, arrange everything in one flat layer.
03 -
Don’t forget to stir midway through cooking!