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Roasted Veggie Bake

Roasted Veggie Bake

A colorful and nutritious Roasted Veggie Bake that combines a variety of fresh vegetables, roasted to perfection for a delicious and healthy meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 medium Sweet Potatoes, peeled and cubed into 1-inch pieces
  • 2 large Red Bell Peppers, seeded and cut into thick strips
  • 2 medium Zucchini, sliced into half-moons
  • 1 large Red Onion, cut into thick wedges
  • 3 cups Broccoli Florets, fresh
  • 3 large Carrots, peeled and sliced diagonally
  • 1/4 cup Olive Oil, extra virgi
  • 4 cloves Garlic, minced or pressed
  • 1 tsp Dried Rosemary, crushed
  • 1 tsp Dried Thyme
  • Salt and Pepper, to taste
  • 2 tbsp Balsamic Glaze, optional

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Wash all produce thoroughly. Peel the carrots and sweet potatoes. Cut the vegetables into uniform pieces.
  3. In a small bowl, whisk together olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
  4. Place all chopped vegetables in a large mixing bowl. Pour the oil and herb mixture over them and toss to coat.
  5. Spread the vegetables in a single layer on a large rimmed baking sheet.
  6. Roast for 35 to 45 minutes, tossing halfway through for even browning.
  7. Check for doneness; sweet potatoes should be fork-tender and broccoli edges slightly charred.
  8. Remove from oven and drizzle with balsamic glaze if desired. Serve immediately.

Notes

Ensure vegetables are dry before roasting to prevent sogginess. Adjust roasting time for denser vegetables.