Hearth Roasted Vegetables Recipe
Make Hearth Roasted Vegetables Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Method
Preparation and Roasting
- 1
Preheat Oven
Preheat your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables evenly.
- 2
Prepare Vegetables
Wash and peel the carrots, then cut them into thick slices. Trim the ends of the Brussels sprouts and cut them in half. Remove the seeds from the red bell pepper and cut it into bite-sized pieces. Cut the zucchini into half-moons and slice the red onion into wedges.
- 3
Toss with Oil and Seasoning
In a large mixing bowl, combine all the prepared vegetables. Drizzle with 3 tablespoons of olive oil, and season with salt, pepper, and any additional herbs or spices you prefer. Toss the vegetables until they are well coated.
- 4
Arrange on Baking Sheet
Spread the tossed vegetables in a single layer on a large baking sheet lined with parchment paper. Ensure the vegetables are not overcrowded to allow for proper roasting.
- 5
Roast in Oven
Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes, or until they are tender and caramelized. Stir halfway through the roasting time for even cooking.
- 6
Serve
Once roasted, remove the vegetables from the oven and let them cool for a few minutes. Serve warm as a side dish or incorporate them into salads or grain bowls.