Healthy Roasted Vegetables

This colorful mix of vegetables makes an ideal accompaniment to chicken, beef fish, or pork, given the roasting brings out the natural sweetness and intense flavors of vegetables. They’re a perfect side dish throughout the whole year but there’s just something comforting about having a big dish full of roasted vegetables during the holiday season.

Another bonus: Roasting the vegetables all in one baking sheet saves on cleanup, too, which is always a big plus when you’re making a big dinner.

Ingredients

• 2 tablespoons olive oil
• 2 red onions (cut into thick wedges)
• 2 medium red potatoes (cut into 6 wedges)
• 2 carrots (medium to large, cut into chunks)
• 2 medium zucchini (thickly sliced)
• 4 garlic cloves
• 1 large red bell pepper (seeded and cut into chunks)
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

Steps to Make It

1. Gather the ingredients.
2. Preheat oven to 425 F.
3. Spray a large baking pan or ovenproof dish with a nonstick cooking spray.
4. Arrange cut vegetables in dish and drizzle with olive oil. Season with pepper.
5. Roast vegetables for 20 minutes, or until the tops are slightly browned and crispy.
6. Remove from oven and turn vegetables over.
7. Roast for an additional 20 minutes, or until vegetables are tender and slightly browned.
8. Serve and enjoy!