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Roasted Seasonal Vegetables

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PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
115 min
SERVINGS
6 servings
Dinner
Roasted Seasonal Vegetables
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup roasted red peppers, cut into 1-inch pieces
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Instructions
1
Gather all necessary ingredients and tools before commencing the preparation process.
2
Preheat your oven to a high temperature of 425 degrees Fahrenheit (220 degrees Celsius).
3
To prevent sticking, lightly coat two baking sheets with a small amount of olive oil, approximately half a tablespoon each.
4
Arrange the yam, parsnip, and carrots in an even layer on the prepared baking sheets.
5
Place these vegetables in the preheated oven and bake for 30 minutes.
6
Next, add the zucchini and asparagus to the baking sheet, and drizzle with the remaining 1 tablespoon of olive oil.
7
Continue baking until all the vegetables have reached a tender state, approximately 30 minutes more.
8
Once the vegetables are tender, remove them from the oven and allow them to cool for 30 minutes on the baking sheet.
9
In a large bowl, combine the roasted peppers with basil, garlic, salt, and pepper in a harmonious mixture.
10
Add the roasted vegetables to this bowl and mix until they are well combined.
11
Serve the prepared dish at room temperature or chilled.