Ingredients
Scale
- 2 cups baby potatoes (halved or quartered)
- 2 cups carrots (cut into small chunks)
- 2 cups sweet potatoes (cut into small chunks)
- 2 cups Brussels sprouts (halved)
- 2 cups asparagus (cut into thirds)
- 1 yellow bell pepper (chunked)
- 1 red bell pepper (chunked)
- 1 cup red onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 tablespoon oregano
- 1 tablespoon parsley
Instructions
- Preheat your oven to 425°F.
- Line two baking sheets with parchment paper for easy cleanup.
- Wash and chop all vegetables; place them in a large mixing bowl.
- Drizzle olive oil and balsamic vinegar over the veggies.
- Sprinkle on spices and toss well to coat evenly.
- Spread the seasoned vegetables on the prepared baking sheets in a single layer.
- Roast in the oven for 40 minutes, stirring halfway through until tender and golden brown.
- Serve hot with your favorite main dishes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg