Sheet Pan Roasted Vegetables

Ingredients and Weight:

• 1 pound broccoli florets
• 1 pound cauliflower florets
• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound zucchini, cut into 1-inch pieces
• 1 pound bell peppers, cut into 1-inch pieces
• 1/2 cup olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (218°C).
2. Line a large sheet pan with parchment paper.
3. In a large bowl, combine all vegetables, olive oil, Italian seasoning, salt, and pepper. Toss to coat.
4. Spread the vegetables evenly on the prepared sheet pan.
5. Roast for 30-35 minutes, or until vegetables are tender and slightly browned.
6. Serve immediately as a side dish or appetizer.

Nutritional Information:

Per serving (about 1 cup):

• Calories: 150
• Fat: 10g (14% DV)
• Carbohydrates: 20g (7% DV)
• Fiber: 5g (20% DV)
• Protein: 3g (6% DV)

Dish Characteristics:

• Vibrant and colorful
• Tender-crisp vegetables
• Savory and flavorful
• Healthy and nutritious

User Comments:

• "These roasted vegetables are so easy to make and they always turn out delicious!"
• "I love the combination of colors and flavors in this dish."
• "Perfect for a healthy and satisfying side dish or appetizer."

Special Precautions and Tips:

• Use fresh, high-quality vegetables for best results.
• If you don't have Italian seasoning, you can use a combination of dried oregano, basil, and thyme.
• To save time, you can buy pre-cut vegetables from the supermarket.
• For a sweeter flavor, roast the vegetables at a slightly lower temperature (400°F) for a longer time (40-45 minutes).