Deliciously colorful and nutritious Oven Roasted Vegetables that make a perfect side dish for any meal.

Scale

2 medium bell peppers cut into 1-inch pieces

2 medium zucchini ends trimmed and cut into 1/2-inch pieces

1 small sweet potato scrubbed and cut into 3/4-inch pieces

1 small red onion cut into 1-inch cubes

1 small head of broccoli cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts

3 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard or one additional tablespoon olive oil

2 teaspoons Italian seasoning

1 teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon ground black pepper

3 tablespoons grated Parmesan cheese optional

Preheat your oven to 425°F (220°C).
In a large bowl, combine all chopped vegetables.
In a small bowl, whisk together the olive oil, Dijon mustard, Italian seasoning, kosher salt, garlic powder, and black pepper.
Pour the dressing over the vegetables and toss to coat well.
Spread the vegetables on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through cooking.
If using, sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
Serve hot as a delicious side dish.

Feel free to substitute any of the vegetables based on your preference. This dish is excellent served warm or at room temperature.

Keywords: Oven Roasted Vegetables, roasted veggies, healthy side dish, vegetable recipes