Description
A colorful assortment of roasted seasonal vegetables — a healthy and delicious party platter perfect for entertaining or a nutritious snack.
Ingredients
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 2 cups cauliflower florets
Seasoning
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
- Prepare Vegetables: In a large bowl, toss the sliced red and yellow bell peppers, broccoli florets, and cauliflower florets with olive oil, salt, and black pepper until all pieces are evenly coated.
- Arrange on Baking Sheet: Spread the vegetables out in a single layer on a baking sheet to allow for even roasting without steaming.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 20 to 25 minutes, turning halfway through to ensure uniform browning and tenderness.
- Serve: Remove from oven and serve the roasted veggie platter warm with your favorite dip such as ranch or keto-friendly hummus.
Notes
- Add zucchini or carrots depending on season to vary the vegetable selection.
- Pair with ranch or keto hummus for a complementary dip option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
