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Sheet pan roasted veggies
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SkinnyMS

Roasted Tuscan Vegetables

Savory, flavorful tender roasted vegetables will be the star of your dinner!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: Plant-Based, Vegetarian
Servings: 6 servings
Calories: 89kcal
Author: Chef Sallie

Ingredients

US Customary - Metric
  • 1 yellow onion or sweet onion, peeled and diced into 2" pieces
  • 1 red bell pepper seeded and chopped into 2" pieces
  • 1 yellow bell pepper seeded and chopped into 2" pieces
  • 4 garlic cloves peeled and pressed through garlic press (can also mince)
  • 1 pint grape tomatoes halved
  • 1 pound asparagus woody stems removed, stalks cut into 2" pieces
  • 15 ounces artichoke hearts drained and rinsed
  • 1 tablespoon italian seasoning
  • 1 teaspoon salt
  • 1 tablespoon olive oil extra virgin

Instructions

  • Preheat oven to 375 degrees F.
  • Toss all ingredients on a rimmed baking sheet and spread into a single layer.
  • Roast for 25 to 30 minutes, until vegetables are golden brown and tender.

Nutrition

Serving: 2cups | Calories: 89kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 657mg | Potassium: 469mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1904IU | Vitamin C: 79mg | Calcium: 51mg | Iron: 2mg |
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