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Greta

Mediterranean Roasted Vegetables

Roasted peppers, mushrooms, Brussels sprouts, and onion with Herbs de Provence and balsamic vinegar. Perfect spring side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 lb. mini sweet peppers seeded and halved
  • 1 lb. Portobello mushroom caps sliced
  • 1 large red onion sliced
  • 1 lb. Brussels sprouts trimmed and halved
  • 2 t. garlic powder
  • 2 t. Herbs de Provence or Italian seasoning
  • 2 T. extra virgin olive oil
  • 2 T. balsamic vinegar
  • Sea salt and black pepper to taste

Method
 

  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or Silpat.
  2. Add peppers, mushrooms, onion, and Brussels sprouts to a large mixing bowl.
  3. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar. Toss to combine. Season generously with salt and pepper.
  4. Arrange vegetables on prepared baking sheet in a single layer. Don’t overcrowd! Use two sheets if necessary.
  5. Roast 40-45 minutes, stirring halfway through, until vegetables are tender and caramelized.
  6. Serve immediately.