Roasted vegetables go well with any meal, whether it’s for a family dinner or a special occasion. Aside from prep time, this recipe is easy to make and can be reheated to eat at a later time. It’s tasty, colorful, and bursting with flavor!
Feel free to pair this roasted vegetable recipe with your favorite meal or try it with our associated Roasted Vegetable & Black Bean Taco recipe!
Here is the DIY taco seasoning to go with this recipe!
If you like your roasted vegetables extra crispy, leave them in the oven for an additional 5-10 minutes.
Tips:
- Cut all your vegetables to where they are roughly all around the same size. This way they can all cook evenly.
- If you need to save time, you can purchase pre-chopped vegetables at your local grocery store.
- When vegetables are in the oven, try moving them around every 15 minutes to prevent them from sticking to the pan.
- Spread out your vegetables evenly in a single layer on the baking sheet. This allows them to roast without overlap, helps air circulate, and brown/crisp on each side, making the perfect roasted vegetable mix!
Roasted Vegetable Recipe
Ingredients
- 4 cups sweet potatoes
- 1 1/2 cups zucchini
- 1 red onion
- 1 bell pepper(s)
- 2 tbsp olive oil
- 3 tbsp taco seasoning (see associated DIY taco seasoning recipe)
Instructions
1. Preheat oven to 425 degrees Fahrenheit. Place aluminum foil on the baking sheet and coat with nonstick cooking spray.
2. In the prepared tray, place the sweet potatoes, zucchini, onion, and bell peppers; pour the olive oil over the top until all the vegetables are coated. Sprinkle with taco spices and mix well.
3. Put the baking sheet in the oven for about 4o minutes or until they are tender and golden, trying to move them every 15 minutes so they don’t stick.
