How to Perfectly Roast Vegetables

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 oz Baby bella mushrooms
  • 3 Beets, large
  • 1 Butternut squash, small
  • 4 Carrots, medium
  • 4 cloves Garlic
  • 2 Red bell peppers, medium large
  • 1/4 Red cabbage, small
  • 1 Sweet onion, large
  • 1 Zucchini, small

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on tasteloveandnourish.com

Description

Ingredients

• 1 large sweet onion, sliced
• 4 to 6 cloves garlic, kept whole or sliced
• 2 medium red bell peppers, cut into large dice
• ¼ small red cabbage, cut into 1½ inch strips and separated
• 3 large beets, peeled and cut into 1½ inch cubes
• 4 medium carrots, sliced into 1 to 1½ inch slices
• 1 small butternut squash, cut into 1 to 1½ inch cubes
• 10 to 12 ounces baby bella mushrooms, wiped clean and sliced in half or sliced thickly
• 1 small zucchini, cut into 1 inch slices
• approximately ¼ cup olive oil
• kosher salt
• freshly ground black pepper

Directions

• Preheat your oven to 400 degrees.
• Add the vegetables to as many baking sheets as you can fit into your oven. For this particular recipe, I used two large baking sheets.
• Drizzle olive oil over the top and toss with your hands, coating the veggies. Sprinkle just a pinch of kosher salt and a bit of black pepper over top. Spread the vegetables out in a single layer, so as not to overcrowd them.
• Roast in the oven for at least 15 to 20 minutes before tossing with a large spatula, being careful to keep the veggies shape. If you are using multiple pans, rotate and switch positions in the oven. Roast for an additional 20 to 30 minutes or until the most dense vegetable is fork-tender and the veggies have nice dark edges to your liking.