Name: Roasted Vegetables for a Crowd
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 1
Cuisine: american
Ingredients: 1 pound broccoli, cut into bite-sized florets; 1 large head cauliflower, cut into bite-sized florets; 8 tablespoons extra-virgin olive oil , divided; 2 teaspoons dried rosemary, divided; 2 teaspoons dried thyme, divided; kosher salt and ground black pepper to taste; 1.5 pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved; 2 large sweet potatoes, peeled and cubed; 2 yellow bell peppers, cut into 1-inch pieces; 2 red bell peppers, cut into 1-inch pieces; 2 large red onions, quartered

Roasted Vegetables for a Crowd

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Prep Time:
30 minutes

Cook Time:
65 minutes

Total Time:
95 minutes

Impress a crowd with a flavorful roasted veggie medley of Brussels sprouts, bell peppers, sweet potatoes, and onions.

Ingredients:

1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1.5 pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

Instructions:

Preheat the oven to a toasty 425 degrees F (220 degrees C) and line 2 baking sheets with heavy-duty aluminum foil for easy cleanup.
In a large mixing bowl, toss broccoli and cauliflower florets with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of rosemary, 1 teaspoon of thyme, and season with salt and pepper. Spread onto one of the prepared baking sheets.
Toss Brussels sprouts in a large mixing bowl with 3 tablespoons of olive oil and a sprinkle of salt and pepper. Transfer the seasoned mixture onto the baking sheet.
Roast the broccoli, cauliflower, and Brussels sprouts in the preheated oven, stirring occasionally, until they are golden brown, for about 20 to 30 minutes.
Next, add the sweet potatoes to the mixing bowl along with 3 tablespoons of olive oil, the remaining rosemary, and the remaining thyme. Season with salt and pepper, then mix well to combine. Once the vegetables are roasted, transfer them to a large disposable foil pan. Place the sweet potatoes onto one of the previously used foil-lined baking sheets.
Roast sweet potatoes in a hot oven, stirring every 5 minutes, for 30 to 35 minutes until tender. Transfer the roasted sweet potatoes to a disposable foil pan.
Combine yellow bell peppers, red bell peppers, and red onion pieces in a large mixing bowl, making sure vegetables are evenly coated in oil. Transfer the mixture to the foil-lined baking sheet.
Roast peppers in a hot oven, stirring every 5 minutes, for 15 to 20 minutes. Then transfer to a disposable foil pan with the other cooked vegetables. Mix well. Serve immediately or cover with foil for reheating later.

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