Broccoli Sweet Potato Carrot Roasted Vegetables Recipe

8 servings
45 min

This recipe is similar to my other recipes. I love roasting vegetables. This recipe includes zucchini, broccoli, carrots, orange pepper, and sweet potatoes.

Here are all the ingredients in this recipe. I prepped them ahead of time before tossing them into the bowl and adding them to the baking sheets.

Here are the sizes of the vegetables so they have the same cooking time.

I mixed all the ingredients in a large bowl.

Then, tossed them into two baking sheets. And cooked them for 20-30 minutes at 425 degrees in the oven.

Here is what the roasted vegetables looked like after they were finished. Yum! This combination was a little sweeter than some of my other versions.

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Broccoli Sweet Potato Carrot Roasted Vegetables Recipe
Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 3 sweet potatoes, about 1 lb
  • 1 head of broccoli chopped
  • 1 small bag of baby carrots cut in half
  • 1 onion sliced and quartered
  • 1 zucchini cut long ways and cut in half-moon shapes
  • 1 orange or red bell pepper
  • 2 tablespoon of Italian Seasoning
  • 1 tablespoon of granulated garlic
  • 3 tablespoon of Olive Oil
  • Salt and Pepper to taste

Preheat the oven to 425 degrees Fahrenheit. Cut the sweet potato into small cubes and place it in a bowl. Then, cut the florets off the stalk of the broccoli. Now, cut the baby carrots in half to make them smaller. Slice the onion and quarter the slices. Cut the zucchini long ways, then in half moons. Lastly, cut the bell peppers into two-inch pieces. Place all these ingredients in a bowl.
After tossing the ingredients in the bowl, pour the seasoned vegetables into two baking sheets.
Bake the two baking sheets for 30 minutes or until vegetables are caramelized and cooked through. Pierce the vegetables with a fork to see if they are tender.
Let cool for a few minutes. Then using a spatula, transfer them to a bowl.
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