Sometimes less is more, and that is very true in this case. This is truly a delicious side for any meal. Pan roasting the vegetables, with just simple seasoning, really enhances the flavor of each vegetable. Bonus this recipe is very simple to make, and any leftovers reheat well! In addition, it is a great way to use up all those veggies in the fridge!
Pan Roasted Vegetables:
You can really make this dish your own, adding all your favorite vegetables. The key is to keep the vegetables similar size slices/pieces, and to make sure that they have room to roast on the pan (so they don't steam). As you will see below, I did not do this, and ended up moving the broccolini to another sheet mid cooking and spreading out the other veggies, so they could roast better;) If you want to add root vegetables like sweet potatoes or carrots, I suggest cooking them on a separate pan, and putting them in the oven before the other veggies as they will need additional time to cook.
Pre-heat oven to 400 degrees and wash and chop the vegetables:
I used: Brussel Sprouts, Mushrooms, Zucchini, Baby Bell Peppers, Broccolini
As mentioned above, slice the vegetables so they have similar thickness to cook evenly.
Season and Roast Vegetables in the Oven:
Place the cut vegetables on baking sheet/s.
Spray vegetables with olive oil, and sprinkle with salt and pepper and toss.
Place vegetables in the pre-heated oven for about 15-20 minutes- turning halfway through.
Remove from oven, and combine the vegetables in a dish, and you are ready to serve.
Nutritional Notes:
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