1-Getting started with roasted vegetables is fun and simple, beginning with preheating your oven. Set it to 425°F (220°C) to lock in those caramelized flavors we all love. This high heat helps the vegetables turn golden and tender without losing their nutrients, making it a favorite for health-minded folks.

2-Next, wash and chop your vegetables into even sizes for uniform cooking. Use 2 medium bell peppers cut into 1-inch pieces, 2 medium zucchinis trimmed and cut into 1/2-inch pieces, 1 small sweet potato scrubbed and cut into 3/4-inch pieces, 1 small red onion cut into 1-inch cubes, and 1 small head of broccoli cut into florets. For variety, swap broccoli with cauliflower or 8 ounces of trimmed Brussels sprouts if you prefer. For more baking inspiration, check out this easy banana bread recipe on our site, which pairs well with veggie sides.

3-Now, place the chopped vegetables in a large bowl and add 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard (or extra oil), 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of black pepper. Toss everything together to coat evenly, ensuring each piece absorbs the flavors. This step is crucial for that rich, smoky taste that makes roasted vegetables so appealing.

4-Spread the seasoned vegetables in a single layer on a baking sheet to promote crispiness. Roast them in the preheated oven for 20-25 minutes, flipping halfway through for even browning. If you’d like, sprinkle on 3 tablespoons of grated Parmesan cheese just before serving to add a tasty finish. These steps make the process straightforward, perfect for beginners or experienced home cooks.