Roasted Sheet Pan Veggies
We love roasted vegetables, and this blend of veggies paired with O California Roasted Garlic Olive Oil and O Aged Sherry Vinegar creates an irresistible combination. This side dish is easy enough for a weeknight meal and pretty enough for a special occasion. Try this using whichever vegetables you have in your fridge! Thanks to our friend Liz at I Heart Veggies for this colorful recipe. Follow her @iheartveggies!
Ingredients
1 tablespoon O California Roasted Garlic Olive Oil
1 tablespoon O Aged Sherry Vinegar
1 small broccoli crown, cut into 1” pieces
1 cup cauliflower head, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 small sweet potato, chopped into ½” pieces
3–4 small red, yellow, or purple potatoes, cut into ½” pieces
1 teaspoon herbes de Provence or Italian seasoning
Salt to taste
Instructions
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. You may need two baking sheets, depending on the size of your tray.
Toss the vegetables with the olive oil and vinegar, then sprinkle with herbs.
Spread the vegetables into a single layer on the baking sheet. Be sure the vegetables aren’t too crowded. If necessary, use two pans.
Roast the vegetables for 20 minutes. If using two pans, rotate the pans halfway through.
Use a spatula to flip the vegetables carefully, then continue to bake for 5-10 minutes until the vegetables are lightly browned.
Notes
Be sure to cut the vegetables into evenly sized pieces to ensure they roast at the same time. Broccoli, cauliflower, and peppers should be cut into 1” pieces. Potatoes and winter squash should be cut into ½” pieces. Tender vegetables like green beans or asparagus should be added halfway through roasting.
Roasted Sheet Pan Veggies
We love roasted vegetables, and this blend of veggies paired with O California Roasted Garlic Olive Oil and O Aged Sherry Vinegar creates an irresistible combination. This side dish is easy enough for a weeknight meal and pretty enough for a special occasion. Try this using whichever vegetables you have in your fridge! Thanks to our friend Liz at I Heart Veggies for this colorful recipe. Follow her @iheartveggies!
Ingredients
1 tablespoon O California Roasted Garlic Olive Oil
1 tablespoon O Aged Sherry Vinegar
1 small broccoli crown, cut into 1” pieces
1 cup cauliflower head, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 small sweet potato, chopped into ½” pieces
3–4 small red, yellow, or purple potatoes, cut into ½” pieces
1 teaspoon herbes de Provence or Italian seasoning
Salt to taste
Instructions
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. You may need two baking sheets, depending on the size of your tray.
Toss the vegetables with the olive oil and vinegar, then sprinkle with herbs.
Spread the vegetables into a single layer on the baking sheet. Be sure the vegetables aren’t too crowded. If necessary, use two pans.
Roast the vegetables for 20 minutes. If using two pans, rotate the pans halfway through.
Use a spatula to flip the vegetables carefully, then continue to bake for 5-10 minutes until the vegetables are lightly browned.
Notes
Be sure to cut the vegetables into evenly sized pieces to ensure they roast at the same time. Broccoli, cauliflower, and peppers should be cut into 1” pieces. Potatoes and winter squash should be cut into ½” pieces. Tender vegetables like green beans or asparagus should be added halfway through roasting.
Roasted Sheet Pan Veggies
We love roasted vegetables, and this blend of veggies paired with O California Roasted Garlic Olive Oil and O Aged Sherry Vinegar creates an irresistible combination. This side dish is easy enough for a weeknight meal and pretty enough for a special occasion. Try this using whichever vegetables you have in your fridge! Thanks to our friend Liz at I Heart Veggies for this colorful recipe. Follow her @iheartveggies!
Ingredients
1 tablespoon O California Roasted Garlic Olive Oil
1 tablespoon O Aged Sherry Vinegar
1 small broccoli crown, cut into 1” pieces
1 cup cauliflower head, cut into 1” pieces
1 red bell pepper, cut into 1” pieces
1 small sweet potato, chopped into ½” pieces
3–4 small red, yellow, or purple potatoes, cut into ½” pieces
1 teaspoon herbes de Provence or Italian seasoning
Salt to taste
Instructions
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper. You may need two baking sheets, depending on the size of your tray.
Toss the vegetables with the olive oil and vinegar, then sprinkle with herbs.
Spread the vegetables into a single layer on the baking sheet. Be sure the vegetables aren’t too crowded. If necessary, use two pans.
Roast the vegetables for 20 minutes. If using two pans, rotate the pans halfway through.
Use a spatula to flip the vegetables carefully, then continue to bake for 5-10 minutes until the vegetables are lightly browned.
Notes
Be sure to cut the vegetables into evenly sized pieces to ensure they roast at the same time. Broccoli, cauliflower, and peppers should be cut into 1” pieces. Potatoes and winter squash should be cut into ½” pieces. Tender vegetables like green beans or asparagus should be added halfway through roasting.
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