Colorful Roasted Vegetables

Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Servings 4

1 bell pepper (red, orange, or yellow) cut into 1” squares
2 carrots peeled and cut on the diagonal so each piece is about ½″-thick at the widest part
1 crown of broccoli cut into bite-sized florets
1 small red onion cut into ½”-wide wedges
2 tablespoons extra virgin olive oil
¼ teaspoon fine salt

Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper for easy clean-up.
On the baking sheet, gently toss the vegetables with the olive oil and salt. Arrange them evenly across the baking sheet.
Bake for 25 to 30 minutes, stirring halfway, until the edges are turning nicely golden and the vegetables are easily pierced through by a fork.
Serve while warm. Leftover roasted vegetables will keep well in the refrigerator for up to five days.