Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are the ideal accompaniment to virtually any meal.
Servings 4 -6
Calories 197kcal
Equipment
Ingredients
- 1 lb 450g mini sweet peppers, seeded and cut in half
- 1 lb 450g Portobello mushroom caps, sliced
- 1 large red onion sliced
- 1 lb 450g Brussels sprouts, trimmed and cut in half
- 2 tsp garlic powder
- 2 tsp Herbs de Provence or Italian seasoning
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- Sea salt and black pepper to taste
Instructions
- Preheat oven to 220°C/425°F/Gas 7 and line a large, rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Add the peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
- Arrange the seasoned vegetables on the prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
- Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
Nutrition
Serving: 1 | Calories: 197kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 119mg | Fiber: 9g | Sugar: 12g