Easy Roasted Vegetable Recipe
Want to know an easy key to filling up with fewer calories and more nutrition? Find ways to incorporate more vegetables into your daily diet!If you're bored with steamed side vegetables or salads, try roasting veggies for a tasty way to draw out flavor.
Roasting is an easy way to mix and match a variety of in-season vegetables. Add flavor with spices, herbs, and seasonings. If you're participating in a Daniel Fast, roasted vegetables can add some weight to create a more filling meal. Veggies like potatoes, squash, and Brussels sprouts will fill you up with healthy fiber and can be served over rice, couscous, or your favorite whole grain.
Easy Roasted Vegetable Recipe
Serves 6-8
1 red onion, quartered
1/2 butternut squash, cubed
2 medium sweet potatoes, cubed
8 oz fingerling potatoes
8 oz carrots, sliced
16 oz Brussels sprouts, halved
2 red bell peppers, sliced
1/4 cup olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/2 tsp pepper
1/4 cup fresh parsley (optional garnish)
Preheat oven to 400 degrees.
Wash and cut vegetables, trying to keep vegetables uniform in size for more even cooking.
Whisk together oil, garlic powder, onion powder, salt and pepper and toss vegetables to coat.
Spread evenly on two shallow pans or baking sheets and cook 35-45 minutes, stirring every 10 minutes and rotating pans halfway through cook time.
Allow vegetables to cool slightly, garnish with fresh parsley, additional salt and pepper to taste and serve.