Roasted vegetables are a delicious and healthy way to enjoy your favorite vegetables. The high heat of roasting helps to caramelize the natural sugars in the vegetables, resulting in a rich and flavorful dish. Roasting also helps to retain more of the vegetables' essential nutrients than other cooking methods.
Roasted vegetables are a great side dish
To roast vegetables, simply toss them with a bit of olive oil and seasonings, then Roast in a preheated oven until tender and lightly browned. Roasted vegetables are a great side dish for any meal, or they can be enjoyed on their own as a healthy snack.
Healthy option for any meal
Roasted vegetables are a delicious and healthy option for any meal. They are packed with nutrients, and their natural sweetness is enhanced by the roasting process. Roasting also brings out the vegetables' rich flavor, making them more enjoyable to eat. In addition, roasted vegetables are low in calories and fat, and they contain no cholesterol.
Roasting is a healthy cooking method
So not only are they good for you, but they can also help you to lose weight or maintain a healthy weight. Roasting is a healthy cooking method that should be used more often. Roasting vegetables is a great way to bring out their natural flavor and sweetness. The high heat of roasting caramelizes the sugars in the vegetables, giving them a deep, rich flavor. Roasting also helps to retain more vitamins and minerals than other cooking methods, such as boiling or steaming.
Easier to digest than raw or cooked vegetables,
In addition, roasted vegetables are often easier to digest than raw or cooked vegetables, making them a great choice for people with digestive issues. So not only do roasted vegetables taste great, but they’re also good for you. The next time you’re looking for a healthy and delicious way to cook your veggies, try roasting them. You might just be surprised by how much you enjoy it.
Prep time: 15 minutes
Cook time: 40-45 minutes
- 1 lb. bag mini sweet peppers, seeded and cut in half
- 1 lb. Portobello mushroom caps, sliced
- 1 large red onion, sliced
- 1 lb. Brussels sprouts, trimmed and cut in half
- 2 teaspoon garlic powder
- 2 teaspoon Herbs de Provence (or Italian seasoning)
- 2 tablespoon extra virgin olive oil2 tablespoon balsamic vinegar
- Sea salt and black pepper, to taste
- Preheat the oven to 425 degrees Fahrenheit. Then, line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Finally, set it aside.
- Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar. Gently stir everything together. Season generously with salt and black pepper, to taste.
- You can prepare seasoned vegetables by arranging them on a baking sheet in a single layer. Be careful not to overcrowd the vegetables on the sheet. If necessary, use two large baking sheets.
- Put the sheet pan in the oven. Let roast for 40-45 minutes. Stir the vegetables halfway through, or until they are tender and have a nice color. Take them out of the oven and serve them right away.