Oven Roasted Veggies

Oven Roasted Veggies

Ingredients

• 4 cups Mixed Vegetables (such as bell peppers, zucchini, carrots, and broccoli)

• 2 to 3 Potatoes

• 1 Sweet Potato

• 3 tablespoons Olive Oil

• 1 teaspoon Salt

• 2 teaspoons Coriander

• 1 teaspoon Garlic Powder

• 1 teaspoon Onion Powder

• 1 teaspoon Dried Thyme

Directions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Wash and chop the mixed vegetables into uniform bite-sized pieces for even roasting.

3. In a large bowl, combine the chopped vegetables with olive oil, salt, coriander, garlic powder, onion powder, and thyme. Toss until the vegetables are evenly coated.

4. Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Put a parchment paper blanket over the veggies for the first 25 minutes to ensure even cooking and to retain moisture.

5. Roast in the preheated oven for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

6. Remove from the oven and let cool slightly before serving. Enjoy your delicious oven-roasted veggies as a side dish or topping for salads and grain bowls.