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5 from 2 votes

Roasted Vegetables


  • Roasted Vegetables
  • yield: a large sheet pan full
  • Use any combination of vegetables that suit you. Always wash produce well. Cut firm vegetables in a smaller pieces than tender vegetables. I don’t deseed mini sweet peppers because the seeds don’t bother me. You can remove them if you’d like. I deseeded the jalapenos and cut them in small pieces to keep them from setting my mouth on fire. My seasoning preference is my 4-1-1 concoction which is 4 parts kosher salt:1 part fresh ground pepper:1 part garlic powder.
  • 6 or 7 mini sweet peppers trim and cut in half
  • handful of grape tomatoes left whole
  • 1 sweet onion peeled and cut in rather large chunks
  • 2 jalapeño peppers seeds removed and cut in small pieces
  • 2 carrots peeled and cut in small pieces
  • a few celery leaves chopped fine
  • olive oil
  • 4-1-1 seasoning


  • Cover a large baking sheet with aluminum foil and spray with non-stick spray. Throw all the prepared vegetables onto the sheet pan. Drizzle with olive oil and sprinkle with seasoning. Toss well until everything is coated. Spread to a single layer.
  • Place in a 400 degree preheated oven for 45 minutes to 60 minutes or everything has started to brown nicely. I don’t even bother flipping the stuff over. It browns pretty well on both sides. I garnish with some chopped parsley and chives.
  • Enjoy!
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