Simple Roasted Mixed Vegetables (Print Version)

# Ingredients:

→ Vegetables

01 - Baby potatoes, halved or quartered - 2 cups
02 - Carrots, cut into chunks - 2 cups
03 - Sweet potatoes, cut into chunks - 2 cups
04 - Brussels sprouts, halved - 2 cups
05 - Asparagus, cut into thirds - 2 cups
06 - Yellow bell pepper, large chunks - 1
07 - Red bell pepper, large chunks - 1
08 - Red onion, large pieces - 1 cup
09 - Garlic cloves, minced - 3

→ Seasonings

10 - Extra virgin olive oil - 2 tablespoons
11 - Balsamic vinegar - 2 tablespoons
12 - Cracked black pepper - 1 teaspoon
13 - Kosher salt - 1 teaspoon
14 - Garlic powder - ½ teaspoon
15 - Dried oregano leaves - 1 tablespoon
16 - Dried parsley - 1 tablespoon

# Instructions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Place washed and chopped vegetables in large bowl. Add oil, vinegar, and seasonings. Toss to coat evenly.
03 - Spread vegetables in single layer on baking sheets. Scrape remaining oil and seasonings from bowl over vegetables.
04 - Bake 20 minutes, stir and redistribute into single layer, then bake additional 20 minutes until done.

# Notes:

01 - Cut slower-cooking vegetables smaller than fast-cooking ones
02 - Single layer ensures even roasting
03 - Edges cook faster than center

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