Home » Chili Garlic Roasted Vegetables (aka the BEST roasted veggies)

Chili Garlic Roasted Vegetables (aka the BEST roasted veggies)

Chili-Garlic Roasted Vegetables (aka the BEST roasted veggies)

 Ok. Two things. One: I know these aren’t all veggies as bell peppers are a fruit (!) but let’s just pretend for now that they are veggies because I like saying ‘roasted veggies’. Two: saying these are the best is a little extreme, BUT these were honestly so good that I found myself sneaking “tastes” behind my husband’s back before dinner (yeah, I am ashamed…sorry hubby!) Pretty vegetables

I think I might be a little obnoxious to post these as a recipe because they are embarrassingly simple, but, I never would have thought to put chili powder on this combination of vegetables, so I am thinking that many of you wouldn’t have either.

I originally made these to go along with a chicken dish that I will be posting next week, and I was just going to lump them in with that post, but then I decided that these were too good not to have their own post.

Pre-roasted veggies

The combination of vegetables here is pretty darn good. The sweet carrots and bell peppers pair nicely with the slightly crispy broccoli and mild zucchini.  I especially love how carrots taste almost creamy when they are roasted.

It’s hard to make roasted vegetables look pretty, oh well!
Roasted chili garlic vegetables

Roasted Chili Garlic Vegetables
Serves 4
Roasted carrots, bell peppers, broccoli, and zucchini with chili powder and garlic flavors.
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Prep Time
10 min
Cook Time
40 min
Prep Time
10 min
Cook Time
40 min
Ingredients
  1. 1 head of broccoli, florets chopped off from stalk
  2. 2 medium zucchini, diced
  3. 2 large carrots, peeled and sliced
  4. 1 green bell pepper, sliced into thin strips
  5. 3 tbsp olive oil
  6. 1 - 2 tsp kosher salt, depending on how salty you like your veggies
  7. 1/2 tsp freshly ground black pepper
  8. 1/2 tsp garlic powder
  9. 3/4 tsp chili powder
Instructions
  1. Line two large baking sheets with foil and preheat oven to 425°F.
  2. In a large bowl, toss the vegetables with olive oil, salt, pepper, chili powder, and garlic powder.
  3. Spread the vegetables evenly out onto the baking sheets and bake 30-40 minutes, stirring once at 15 minutes.
My California Kitchen http://mycaliforniakitchen.com/

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