Easy Recipe For Roasted Vegetables

Low Sodium Oven Roasted Vegetables With Rosemary

WebAug 24, 2017 · Instructions. Place your oven racks on the bottom 2 slots and preheat the oven to 400 degrees F. Lightly coat 2 baking sheets with …

1. Place your oven racks on the bottom 2 slots and preheat the oven to 400 degrees F
2. Lightly coat 2 baking sheets with cooking spray
3. In a large bowl - add the potatoes, peppers, carrots, zucchini, garlic, and onion. Drizzle with 2 tbsp of the oil and stir together until mixed and coated with oil. Season with half of the black pepper and half the chopped rosemary and mix until coating all the veggies.
4. In a separate bowl - add the beets, drizzle with remaining oil, and season with remaining black pepper and chopped rosemary. Stir until the beets are coated. We are doing the beets separately so they they don't stain all the other veggies.

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SheetPan Roasted Root Vegetables EatingWell

WebMar 28, 2024 · Directions. Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large rimmed baking sheets with …

1. Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.
2. Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.
3. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
4. Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.

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