This is a great way to use up any leftover vegetables sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and zucchini.
6servings
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Ingredients
1lb.bag mini sweet peppersseeded and cut in half
1lb.mushroom capshalved
1large red onionsliced
1lb.Brussels sproutstrimmed and cut in half
2teaspoongarlic powder
2teaspoonHerbs de Provenceor Italian seasoning
2tablespoonextra virgin olive oil
2tablespoonbalsamic vinegar salt and black pepperto taste
Instructions
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately.
Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
Notes
Tip: This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.