An easy and delicious way to pack more veggies into your day.
Here’s a great way to use up any leftover vegetables sitting in your fridge. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips and eggplant. Roasting deepens and intensifies the inherent sweetness of vegetables, so don’t be surprised if this becomes a new family favourite!
500g mini capsicums, cut in half and seeded
500g Portobello mushroom caps, sliced
1 large red onion, sliced
500g Brussels sprouts, trimmed and cut in half
2 t. garlic powder
2 t. Herbs de Provence (or Italian seasoning)
2 T. extra virgin olive oil
2 T. balsamic vinegar
Sea salt and black pepper, to taste
Preheat oven to 180C and line a large, rimmed baking sheet with baking paper. Set aside.
Add capsicums, portobello mushrooms, onion, and brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
Arrange seasoned vegetables on a prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelised colour.
Remove from oven and serve immediately. Enjoy!
Add a jar of pasta sauce and serve with spaghetti for roast veggie pasta.
Serve on a bed of mixed leaves and add feta cheese for a delicious roast veggie salad.