Roasted Vegetables
Colorful roasted vegetables tossed in olive oil, Dijon mustard, and Italian seasoning, then baked at high heat until golden, tender crisp, and caramelized at the edges.
Ingredients
Vegetables
- 2 medium bell peppers, cut into 1-inch pieces red, yellow, or orange
- 2 medium zucchini, sliced into 1/2-inch chunks ends trimmed
- 1 small sweet potato, cut into 3/4-inch cubes scrubbed well
- 1 small red onion, chopped into 1-inch squares
- 1 small head broccoli florets
Flavor Coating
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt adjust to taste
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
Optional Finish
- 3 tablespoons freshly grated Parmesan cheese optional
Instructions
- Preheat the oven to 400°F (200°C). Position racks in the upper and lower thirds if using two pans. Lightly coat baking sheets with nonstick spray.
- Add bell peppers, zucchini, sweet potato, red onion, and broccoli to a large mixing bowl.
- Drizzle with olive oil and Dijon mustard. Sprinkle Italian seasoning, salt, garlic powder, and black pepper over the vegetables. Toss thoroughly until evenly coated.
- Spread vegetables in a single layer across the prepared baking sheets, leaving space between pieces to prevent steaming.
- Roast for 25 to 35 minutes, rotating pans halfway through and gently tossing vegetables for even browning. Cook until edges are golden and sweet potatoes are fork tender.
- Remove from the oven and sprinkle with freshly grated Parmesan if desired. Adjust seasoning to taste and serve immediately.
Notes
For best results, avoid overcrowding the pan and always roast at high heat to encourage caramelization. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven for 10 to 15 minutes to restore some crispness. You can freeze roasted vegetables for up to 3 months, though texture may soften slightly after thawing.
Nutrition Facts Per Serving
- Calories: 164 kcal
- Carbohydrates: 21 g
- Protein: 5 g
- Fat: 8 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 5 g
- Fiber: 6 g
- Sugar: 8 g
- Potassium: 743 mg
- Vitamin A: 6736 IU
- Vitamin C: 156 mg
- Calcium: 90 mg
- Iron: 2 mg