Oven Roasted Vegetables: Recipe

I have no idea if anyone would even care about the recipes for the food I've been photographing, but I figure I could throw one or two in here as they seem relevant. So...

OVEN ROASTED VEGETABLES


This is one of my favorite go-to recipes for a fast, healthy meal. It's super simple, not too messy, and endlessly customizable. I'm including below just the version of the recipe I made tonight, but I've tried this countless other ways (as described in the notes) and it's always delicious!

Ingredients:
• 6 small red potatoes
• 1/2 yellow bell pepper
• 2 medium carrots
• 3 Tb olive oil or melted butter
• kosher salt
• pepper
• paprika
• parsley
• herbs de provence

Directions:
Preheat oven to 425 degrees. Line a small rimmed baking sheet with parchment paper; pour half the oil or butter into the bottom of the pan and spread evenly around (I just use the vegetables themselves to push around any pooled oil or butter).

Chop potatoes in quarters; slice bell pepper and carrots into 1/2 – 1 inch pieces. Spread the vegetables on the pan in an even layer, making sure to put cut sides down. Brush the rest of the oil or butter on the tops of the vegetables with a pastry brush. Sprinkle with salt, pepper, and paprika. I improvised and threw a bit of parsley and herbs de provence on there too – have fun with it!

Bake for 25 - 30 minutes or until potatoes and carrots are browned and fork-tender. Serves 2 as a meal, 4 as a side-dish.

Notes:
• You can use really any vegetables in this, like zucchini, mushrooms, tomatoes, onions, etc.
• If you need to bump up the protein, slice up some breakfast sausage links into 1/2 inch chunks and throw them in with the rest before baking.
• Get creative with the spices!
• You can also modify this recipe for larger or smaller batches, as needed.