Mediterranean Roasted Vegetables is great versatile side dish or way to use up any leftover vegetables sitting in your refrigerator.
– Sweet peppers – Portobello mushroom – Red onion – Brussels Sprouts – Garlic powder – Italian seasoning – Extra Virgin Olive Oil – Balsamic Vinegar – Sea salt and pepper
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine.
Arrange seasoned vegetables on 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 25-30 minutes, stirring halfway through, or until the vegetables are tender and develop a nice, caramelized color.