Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, oven roasted vegies. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Oven roasted vegies is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Oven roasted vegies is something that I have loved my whole life.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can have oven roasted vegies using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Oven roasted vegies:

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