Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables is great versatile side dish or way to use up any leftover vegetables sitting in your refrigerator.
Ingredients
- 1 lb Mini sweet peppers seeded and cut in half
- 1 lb Portobello mushroom caps sliced
- 1 lg red onion sliced
- 1 lb Brussels Sprouts trimmed and cut in half
- 2 t garlic powder
- 2 t Herbs de Provence or Italian seasoning
- 2 T Extra Virgin Olive Oil
- 2 T Balsamic Vinegar
- Sea salt and pepper to taste
Instructions
- 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. Season generously with salt and black pepper, to taste.
- 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. Remove from oven and serve immediately. Enjoy!
Nutrition
Calories: 123kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 31mgPotassium: 750mgFiber: 6gSugar: 8gVitamin A: 2950IUVitamin C: 161mgCalcium: 48mgIron: 2mg
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