Roasted Vegetables

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This roasted vegetables recipe is a very simple sheet pan dinner that requires literally no cooking on your end! Just some rough chopping, a drizzle of olive oil, some seasonings and toss the baking sheet into the oven. You can serve this up with a hot soup or some bread on the side.

While that roasts, you can just catch up on Netflix or just enjoy a quiet drink.

I have here potatoes, onion, yellow peppers, roughly crushed garlic, carrots, green beans, some mint leaves that I roughly tore up and scattered. Even eggplant, mushroom, broccoli, cucumber and cauliflowers can be good additions to this mix.

What You Will Need:

• 2 medium-sized potatoes, chopped
• 2 to 3 onions, chopped
• 4 to 5 cloves of garlic, crushed
• 1 cup of green beans
• 2 carrots, chopped
• 1 cup of chopped tomatoes
• 1 cup of chopped yellow pepper
• Mint leaves: depending on taste
• 1 to 2 tbsp of olive oil
• Seasonings to taste

How to make it:

• First of all chop your vegetables. You can use any vegetables that you like.
• Afterwards, I drizzled it with some extra virgin olive oil, rock salt and crushed black pepper.
• Place these vegetables on a non-stick baking tray or aluminium foil.
• Bake in a preheated oven at 200º C for about 20 minutes. You can also turn these veggies around after 20 minutes and then roast them for another 15 minutes or till you are happy with the roast.

Note: The roasting time can depend on a few things like the vegetables used, the thickness of your chop and of course how far you want to roast the veggies.  

• Serve with some soup or some bread.
• Your roasted vegetables sheet pan dinner is ready!

If you loved this recipe, don’t forget to comment below and tell me! Also, if you try it out, do share your experiences and pictures with me on Instagram (@anjalisbakeaffair)