Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, oven roasted vegies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

These roasted vegetables are super easy to make! Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred. My family absolutely loves roasted vegetables.

Oven roasted vegies is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Oven roasted vegies is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook oven roasted vegies using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Oven roasted vegies:

1. Get 1 large sweet potato, peeled and cut
2. Make ready 2-3 parsnips, peeled and cut
3. Make ready 2-3 carrots, cut
4. Get 8 oz mushrooms, remove stems, cut in half or quarters
5. Make ready 1/2 medium red onion, sliced thin
6. Make ready 1 medium yellow squash, cut
7. Prepare 6 small bell peppers, seeded and cut (assorted colors)
8. Make ready 1 T dried thyme
9. Make ready 2 T dried rosemary
10. Get 1/4 c olive oil plus alittle more to drizzle later
11. Prepare 2 T balsamic vinegar
12. Prepare 1/2-3/4 tsp salt and pepper (eyeball it)
13. Prepare 15 grape tomatoes (assorted color)

These veggie fajitas are such a simple meal. Nothing beats yummy veggies roasted in the oven! Easy Oven Roasted Vegetables packed with flavor! Trying to get your family to eat more veggies?

Instructions to make Oven roasted vegies:

1. Preheat oven to 475°. Cut all your vegetables into bite-sized pieces except for the tomatoes.
2. In a large bowl, put in all the cut vegetables except the tomatoes. Put the tomatoes in a small bowl separately.
3. In another small bowl, stir together the thyme, rosemary, olive oil, balsamic vinegar and S&P. Pour over the vegies and toss until they are all coated. I put a little oil, vinegar and the spices over the tomatoes and coated them without measuring.
4. Spread the vegetables (except tomatoes)on a large sprayed baking sheet.
5. Roast for 35-40 minutes, stirring every 10 minutes until all vegetables are cooked through and browned.
6. Put the coated tomatoes on a sprayed small baking pan and roast for 10 minutes. I put these in the oven 10 minutes before the other vegetables were done. Pull both baking pans out and then add the tomatoes to the other pan and toss them in with the rest of the vegetables.
7. Serve.

How about seasoning them up with Old El Paso® taco seasoning.it will be a hit at your. This oven roasted vegetables recipe will get you and your family eating more veggies. And, part of the reason that balsamic roasted veggies are so popular is because they are SO easy! See more ideas about Roasted veggies, Roasted veggies in oven, Roasted vegetables oven. Oven Roasted Vegetables Recipe - Cooking Classy.

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