Lemony Sweet Potato Pepper Roast

Ingredients

• 2.5 Pound sweet potatoes, cut into 1-inch pieces - 2 1/2 pounds, Cut into 1-inch pieces.
• 2 Count red bell pepper, cut into 1-inch pieces - 2 large, Cut into 1-inch pieces.
• 1 Count yellow onion, cut into wedges - 1 large, Cut into wedges.
• 2 Cup grape tomatoes - 2 cups
• 0.75 Cup pitted green olives, halved - 3/4 cup, Halved.
• 1 Count lemon, zested and juiced - 1 large, Use both zest and juice.
• 0.25 Cup extra-virgin olive oil - 1/4 cup
• 2 Teaspoon dried oregano - 2 teaspoons
• 1 Teaspoon garlic powder - 1 teaspoon
• 1 Teaspoon fine sea salt - 1 teaspoon
• 0.5 Teaspoon black pepper - 1/2 teaspoon
• 0.25 Cup fresh parsley, chopped - 1/4 cup, Chopped.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* and finish the quick prep: *cut the sweet potatoes, bell peppers, and onion*, halve the olives, zest and juice the lemon, and chop the parsley.

2. Season the vegetables

   2. In a large bowl, combine the sweet potatoes, red bell pepper, yellow onion, grape tomatoes, and green olives with *olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and black pepper*; *toss until evenly coated*.

3. Arrange on the pan

   3. Spread everything on the sheet pan in a single layer, keeping the sweet potatoes mostly cut-side down; *avoid crowding the pan* so the vegetables *roast instead of steam*.

4. Roast until tender

   4. Roast for *35 to 42 minutes*, stirring once halfway through, until the sweet potatoes are *tender and browned at the edges* and the tomatoes are *soft and juicy*.

5. Finish and serve

   5. Remove from the oven, sprinkle with *fresh parsley*, and *serve hot family-style* from the sheet pan.