Description
This roasted vegetable recipe is a great side dish, it's really easy to do and what I love most is that the prep can be done in advance, and they make for wonderful meal prep ideas.
Ingredients
Units
Scale
- 2 cups Brussel sprouts (tips removed and halved)
- 2 carrots (chopped)
- 1 yellow bell pepper (deseeded and cubed)
- 1 red bell pepper (deseeded and roughly chopped)
- 1 tbsp. vegetable spice (Smell and Taste)
- 1/4 cup olive oil (Smell and Taste)
Instructions
- Preheat the oven to 200 degrees Celsius / 392 degrees Fahrenheit.
- Drizzle a little olive oil on the tray and add the vegetables. Add the salt, pepper, vegetable spice and the remaining olive oil and coat the veggies making sure that they are well seasoned and if you find that your veggies are dry and need a little more oil, add it.
- Spread the vegetables out on the baking tray and bake in the middle rack of the oven for 25 to 35 minutes. Check your vegetables on 25 minutes and if you are happy with the roast and tenderness, take them out, otherwise continue roasting another 10 minutes.
- Remove and allow to cool for 5 minutes. Serve with freshly squeezed lemon juice and a sprinkle of sea salt.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish