Roasted Vegetables

Name: Roasted Vegetables
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 5
Cuisine: Mediterranean
Ingredients: 12 pieces Brussels Sprouts (12 brussel sprouts, trim the tough ends); 5 pieces Carrot (5 large carrots, peeled and sliced); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); 0.13 tsp Black Pepper (1/8 teaspoon ground black pepper); 2 tbsp Olive Oil (2 tablespoons olive oil); 16 pieces Yellow Onion (16 boiling onions, cut the ends and remove the outside layer); ¼ cup Romano Cheese (1/4 cup Romano cheese, shredded); 0.13 tsp Table Salt (1/8 teaspoon salt); 2 pieces Summer Squash (2 yellow squash, sliced)

85 minMediterranean

Servings5

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Vegetarian
Gluten Free
Paleo
Pescatarian

Steps

1Wash, peel, and cut up the vegetables.
2Place them in a large bowl.
3Heat the oven to 350 degrees F. Spray a large sheet pan with nonstick spray.
4Add the oil, garlic powder, Italian seasoning, salt, and pepper to the vegetables.
5Mix well and spread them out on the sheet pan.Cover with foil and bake for 1 hour.Uncover and sprinkle the vegetables with Romano cheese.
6Bake for 5 minutes (uncovered).