Italian Roasted Vegetable Medley
My favorite thing about this recipe is that I can easily toss everything together and throw it on a baking sheet and it is ready to go!
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 3 cups baby carrots
- 2 Tablespoons olive oil
- 1 Tablespoon dry Zesty Italian dressing mix
- 1 Tablespoon shredded Parmesan cheese
Preheat oven to 425 degrees F.
Spread broccoli, cauliflower and carrots on a large baking sheet.
Drizzle olive oil over vegetables.
Sprinkle on Italian dressing mix and shredded parmesan.
Toss vegetables with hands until evenly coated in oil and seasoning.
Bake for 20 minutes, or until vegetables are soft.
- If you switch out the vegetables for different ones, cook time will vary.
Calories: 72kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 122mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6837IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 1mg