Easy Oven-roasted Vegetables
Ingredients
1 large red onion, chopped
Brussel sprouts, halved
4 large carrots, chopped
5 garlic cloves, peeled
1 large zucchini, chopped
1 red bell pepper, chopped
1 sweet potato, diced
7-8 cherry tomatoes
Olive oil
Apple cider vinegar
Salt
Pepper
Paprika
Chili powder
Ground mustard
Directions
- Preheat the oven to 400 degrees Fahrenheit
- Peel and smash the garlic either with the side of the knife or the back of a spoon, it can be minced but is preferably baked whole
- Cut the bottoms of the brussel sprouts off, discard and cut the sprout in half
- Largely chop the onion, carrot, zucchini, sweet potato, and red bell pepper. Place all the vegetables and cherry tomatoes into a baking dish, preferably with enough depth about 4 quarts.
- Drizzle olive oil and apple cider vinegar over the vegetables, and sprinkle seasonings to taste.
- Bake in the oven for 15 minutes, stir the vegetables and rotate the pan and bake for another 15-25 minutes or until things begin to crisp.
- Serve with rice, quinoa, lentils, pasta, or with salad and beans.
This recipe is super helpful if you’re not a big fan of cooking because you can just set it and forget it until the timer goes off! This can be a part of a main course or just a tasty side to serve with other delectable goods, either way it’ll save you time in the kitchen!