Oven Roasted Vegetables
These Oven Roasted Vegetables are the ultimate easy side dish that pairs perfectly with chicken, beef, pork, pasta, or fish. Made with a colorful mix of fresh vegetables, it’s roasted until tender with crisp, caramelized edges and seasoned to perfection.
Servings: 4
Equipment
Ingredients
- 2 Carrots peeled and chopped
- 1 Red Bell Pepper cut into 1-inch pieces
- 1 Yellow or Orange Bell Pepper cut into 1-inch pieces
- 2 Zucchini trimmed and cut into 1/2-inch pieces
- 1 Small Sweet Potato cleaned and cut into 3/4-inch pieces
- 1 small Red Onion cut into 1-inch pieces
- 1 Head Broccoli chopped (use a large head), about 2 cups of florets
- 4 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Kinder’s Buttery Steakhouse Seasoning *see note for substitution
Instructions
- Heat the oven to 400 degrees F
- Place the vegetables on two baking sheets, dividing the ingredients between each evenly. Or if you're using less vegetables, use one pan.2 Carrots, 1 Red Bell Pepper, 1 Yellow or Orange Bell Pepper, 2 Zucchini, 1 Small Sweet Potato, 1 small Red Onion, 1 Head Broccoli
- Drizzle with the oil and sprinkle with seasoning. Toss well to coat.1 Tablespoon Kinder’s Buttery Steakhouse Seasoning, 4 Tablespoons Extra Virgin Olive Oil
- Roast the vegetables at 400 degrees F for 25 to 35 minutes, stirring the veggies and rotating pans halfway through. Enjoy!
Video
Notes
If you cannot get this specific seasoning, try making your own then stir together and use the appropriate amount listed above.
- 2 teaspoons Italian seasoning
- 3 tablespoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup dried oregano
- 1 ½ tablespoons dried basil
- 1 ½ tablespoons dried onion flakes
- 2 teaspoons dried minced garlic
Nutrition
Serving: 1g | Calories: 118kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 743mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8969IU | Vitamin C: 145mg | Calcium: 107mg | Iron: 2mg