Roasted Vegetables

🧂 Ingredients

• 1 bell pepper (red, orange or yellow), cut into 1” squares
• 2 carrots, peeled and cut on the diagonal so each piece is about ½″ thick at the widest part
• 1 crown of broccoli, cut into bite-sized florets
• 1 small red onion, cut into ½”-wide wedges
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon fine salt
• Optional seasonings: 1 tablespoon unsalted butter and 1 tablespoon white wine vinegar

👨‍🍳 Instructions

1. 1

   Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.

2. 2

   On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.

3. 3

   Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork. If desired, toss with the butter and vinegar immediately after baking.

4. 4

   Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.