This summer roasted vegetables dish is colorful and filling. Try the seasoning blend with your favorite veggies!
Author: Alison's Allspice
Recipe type: Side
Serves: 3-4 side dish servings
Ingredients
2 medium russet potatoes
2 large carrots
1 medium zucchini
5 oz baby bella mushrooms, quartered
½ red bell pepper
2 garlic cloves, minced
2 TBS olive oil
Seasonings Mix
½ tsp salt
½ tsp rosemary
¼ tsp parsley
¼ tsp thyme
¼ tsp sugar
¼ tsp chili powder
¼ tsp paprika
¼ tsp onion powder
¼ tsp black pepper
Instructions
Preheat oven to 425 degrees.
Chop potatoes and carrots into a ¾-1 inch dice. Cut zucchini into half moons. Quarter mushrooms and chop red pepper into 1 inch pieces.
Line a large baking sheet with parchment paper. Use your hands to toss potatoes and carrots with 1 TBS olive oil on the parchment. Spread out the potato mixture and roast for 15 minutes.
Add remaining vegetables, garlic, olive oil and seasonings mix. Use a spatula to mix together all ingredients on the sheet pan and spread the mixture out evenly. Roast for another 15 minutes. Serve immediately.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/summer-roasted-vegetables/