Easy Pan Roasted Vegetables

Ingredients

Pan One:

1-2 small sweet potatoes, chopped into ½ -1 inch cubes
1-2 potatoes, cut into ½ inch cubes
2 carrots, peeled and cut into ½ inch slices
1 red onion, chopped into ½ inch wedges
1 Tablespoon olive oil *
½ teaspoon of salt *
¼ teaspoon freshly ground black pepper *
1 Tablespoon of all-purpose seasoning *
Pan Two:
1 red or orange bell pepper, chopped into 1 inch squares
1 crown of broccoli, cut into bite-sized florets
1 handful green beans, end trimmed and cut in half
1 small zucchini, end trimmed, sliced through the length and cut into ½ inch slices
1 Tablespoon olive oil *
1/2 teaspoon all-purpose seasoning *
Pinch of salt (if your seasoning mix doesn’t include salt)*
* Ingredients not provided in Kit

Directions

For Pan One:

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil.
Place the sweet potatoes, potatoes, carrots and red onion on the sheet pan.
Drizzle with olive oil, sprinkle with spice mix, season with salt and pepper and then toss to combine. (All of the vegetables on the sheet pan should be well coated in oil. Make sure they are in a single layer with a little space in between. If they are too crowded, the vegetables will steam instead of roast).
Place the sheet pan in the oven and bake for 25 minutes.

For Pan Two:
Line another large baking sheet with parchment paper or aluminum foil.
Add the bell pepper, broccoli, green beans, and zucchini to the pan. Make sure to space out the vegetables in a single layer with space in between.
Drizzle with olive oil, sprinkle with spice mix, season with salt and pepper and then toss to combine.
When the first timer is up, add pan two to the oven and bake for 20 minutes. Flip the vegetables from pan one and continue baking.
After 45 minutes, check the vegetables for doneness. Potatoes should be fork tender.
Remove from the oven, transfer to a serving dish, and enjoy.
Store cooled leftovers for up to 3-4 days in the refrigerator.