Roasted Mixed Vegetables

Name: Roasted Mixed Vegetables
Total time: 60
Yield: 6
Ingredients: 8 ounces fresh green beans, trimmed and cut into 2-inch pieces; 2 cups Brussels sprouts, trimmed and cut in half if large; 2 cups cauliflower florets; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh oregano; ¼ teaspoon kosher salt; ⅛ teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons water; aluminum foil; 3 red bell peppers, seeded and cut into strips

Recipe by CURTONA from allrecipes.com

Dinner,Side Dish 60 Mins.

Ingredients

6 servings

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8 ounces fresh green beans, trimmed and cut into 2-inch pieces
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2 cups Brussels sprouts, trimmed and cut in half if large
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2 cups cauliflower florets
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2 teaspoons chopped fresh rosemary
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2 teaspoons chopped fresh basil
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2 teaspoons chopped fresh oregano

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¼ teaspoon kosher salt
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⅛ teaspoon freshly ground black pepper
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2 tablespoons extra-virgin olive oil
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2 tablespoons water
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aluminum foil
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3 red bell peppers, seeded and cut into strips

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.