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Savoring Seasonal Flavors in a Roasted Veggie Medley

Roasted Veggie Medley made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups brussels sprouts halved
  • 2 medium carrots sliced
  • 1 red bell pepper diced
  • 1 yellow squash chopped
  • 1 zucchini chopped
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables by washing and cutting them as specified.
  3. Place the prepared vegetables in a large mixing bowl.
  4. Add olive oil, garlic powder, salt, and pepper to the bowl.
  5. Toss the vegetables until they are evenly coated with the oil and seasonings.
  6. Spread the vegetables in a single layer on a baking sheet.
  7. Roast in the preheated oven for 20-25 minutes, stirring halfway through.
  8. Remove from the oven and check for doneness.
  9. Serve warm, garnished with fresh herbs if desired.