Mediterranean Roasted Vegetables Recipe
Check out this Mediterranean Roasted Vegetables Recipe! It's the perfect flavor and a great way to get the kids to eat their veggies!
Servings 6
Calories 131kcal
Ingredients
- 1 Pound(s) bag mini sweet peppers halved and seeded
- 1 Pound(s) of sliced Portobello mushroom caps
- 1 sliced red onion
- 1 Pound(s) of trimmed and halved Brussels sprouts
- 2 tsp garlic powder
- 2 tsp Herbs de Provence or Italian seasoning
- 2 T of extra virgin olive oil
- 2 T. of balsamic vinegar
- Sea salt and black pepper to taste
Instructions
- Preheat the oven to 425 degrees. Add parchment paper to a large, rimmed backing sheet. Set aside.
- Add the mushrooms, peppers, Brussels sprouts, and onion to a large mixing bowl. Add the olive oil, garlic powder, Herbs de Provence, and balsamic vinegar. Toss to combine.
- Season with salt and pepper.
- Put the veggies onto the baking sheet in a single layer. Don't overlap or overcrowd. You might need to use two baking sheets.
- Put the pan in the oven and roast for 40-45 minutes. Stir halfway through, and cook until the veggies are tender and start to caramelize.
- Remove from the oven and serve.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 79mg | Fiber: 6g | Sugar: 8g
