SPRING ROASTED VEGETABLES RECIPE
Prep Time: 5 minutes
Cook Time: 35 minutes
Ingredients
- 6 cups vegetables (carrots, red potatoes, broccoli, red, bell peppers, onion wedges, mushrooms, zucchini, green beans, etc.)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (balsamic glaze or Worcestershire sauce)
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic salt
- Salt and pepper, to taste
Instructions
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Preheat the oven to 425°.
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Cut vegetables into similar size pieces. Keep root vegetables separate from softer vegetables.
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Mix together olive oil, balsamic, paprika, garlic salt, salt and pepper. Pour over vegetables.
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Place root vegetables on a baking pan and bake at 425° for about 15 minutes or until they begin to soften.
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Add in softer vegetables. Then flip root vegetables over on pan, making sure they are all coated in liquid mixture.
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Bake another 20 minutes or until the veggies are fork tender. Salt and pepper to taste.
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