Oven Roasted Mixed Vegetables

We luv cooking at BVF and experimenting with new creations. Try this recipe for a perfect accompaniment for a main course of fish, chicken, or beef. Use a variety of vegetables to bring together color and texture!

 Side dish, serves 4-6

Ingredients 

• 2 tbsp olive oil
• 1 bunch peeled carrots
• 2 cups broccoli
• 2 medium sized purple potatoes
• 2 zucchinis 
• 1 small red onion
• 1 tsp garlic powder
• 1 tbsp dried parsley
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp paprika
• 1/2 tsp red pepper flakes

Directions 

Preheat oven to 400 F

Cut vegetables to 1’’ chunks or desired size
Combine veggies in a bowl, drizzle 1 tbps olive oil and mix in spices to coat the veggies.
Coat a glass roasting dish with the remaining 1 tbsp of olive oil, to prevent sticking.
Pour vegetables into the roasting dish. Cover with Reynolds Wrap Foil and cook for 25 min, this maintain the veggie's moistness and aids the cooking process. Uncover and cook for an additional 10 min or until tender.

Bon Appétit