Name: Roasted Mixed Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Fresh green beans, trimmed and cut into 2-inch pieces - 8 ounces; Brussels sprouts, trimmed and cut in half if large - 2 cups; Cauliflower florets - 2 cups; Chopped fresh rosemary - 2 teaspoons; Chopped fresh basil - 2 teaspoons; Chopped fresh oregano - 2 teaspoons; Kosher salt - ¼ teaspoon; Freshly ground black pepper - ⅛ teaspoon; Extra-virgin olive oil - 2 tablespoons; Water - 2 tablespoons; Aluminum foil - 2 tablespoons; Red bell peppers, seeded and cut into strips - 3

Ingredients for - Roasted Mixed Vegetables

1. Fresh green beans, trimmed and cut into 2-inch pieces 8 ounces

2. Brussels sprouts, trimmed and cut in half if large 2 cups

3. Cauliflower florets 2 cups

4. Chopped fresh rosemary 2 teaspoons

5. Chopped fresh basil 2 teaspoons

6. Chopped fresh oregano 2 teaspoons

7. Kosher salt ¼ teaspoon

8. Freshly ground black pepper ⅛ teaspoon

9. Extra-virgin olive oil 2 tablespoons

10. Water 2 tablespoons

11. Aluminum foil 2 tablespoons

12. Red bell peppers, seeded and cut into strips 3

How to cook deliciously - Roasted Mixed Vegetables

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.

3 . Stage

Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.