The Best Mexican Roasted Vegetables

Mexican roasted vegetables are so easy to make and ready in under 30 minutes. Great in tacos, burritos, salads, nachos or as a simple side dish.

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Why you will love this recipe

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INGREDIENTS

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Step 1

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Step 2

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Step 3

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Step 4

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Ways to use

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The Best Mexican Roasted Vegetables

Mexican roasted vegetables are so easy to make and ready in under 30 minutes. Great in tacos, burritos, salads, nachos or as a simple side dish.

Why you will love this recipe

Simple, easy to make

Delicious, healthy ingredients

25 Minutes

Vegan, Gluten Free, Dairy Free, Whole30, Paleo, Low Carb

INGREDIENTS

– Red onions – Bell pepper – Zucchini – Yellow squash – Olive oil – Chili powder – Cumin – Garlic powder – Salt

Step 1

Preheat the oven to 425F. Chop the veggies into 1/2 inch cubes.

DIRECTIONS

Step 2

Add the veggies to large bowl. Drizzle with olive oil and add the spices. Stir well.

DIRECTIONS

Step 3

Arrange the spiced vegetables on a large baking sheet in one layer.

DIRECTIONS

Step 4

Roast at 425F for 25 minutes. After 15 minutes, take out of the oven and stir around the veggies.

DIRECTIONS

Ways to use

– Tacos – Burritos – Burrito bowls – Salads – With eggs – In frittatas – Mexican lasagna – On nachos – In taquitos