How To Make Sheet Pan Roasted Vegetables Recipe
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Serves:
Ingredients
- 1 large sweet potato, peeled and diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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In a large mixing bowl, combine the diced sweet potato, zucchini, yellow squash, bell peppers, and red onion.
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Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried thyme, salt, and black pepper.
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Toss the vegetables until they are well coated in the oil and seasonings.
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Spread the vegetables in a single layer on the prepared sheet pan.
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Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and starting to brown, stirring once halfway through cooking time.
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Remove from the oven and serve hot.
Nutrition
- Calories : 158kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 307mg
- Total Carbohydrates : 23g
- Dietary Fiber : 5g
- Sugar : 9g
- Protein : 4g
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