Roasting vegetables is one of the simplest yet most flavorful ways to prepare them. The high heat caramelizes their natural sugars, creating a deliciously sweet and savory flavor. This recipe combines a colorful medley of seasonal vegetables, coated in olive oil and seasoned with herbs, resulting in a dish that’s as beautiful as it is nutritious. Perfect as a side dish or even a light meal, oven-roasted vegetables are versatile and pair wonderfully with almost any protein.
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 zucchini, sliced into thick rounds
- 1 red onion, cut into wedges
- 2 medium carrots, sliced diagonally
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: Fresh parsley or grated Parmesan for garnish
Instructions:
- Preheat Oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare Vegetables: Wash and dry the vegetables. Cut them into uniform pieces to ensure even cooking.
- Season: In a large mixing bowl, combine the olive oil, garlic powder, thyme, rosemary, smoked paprika, salt, and pepper. Toss the vegetables in the mixture until they’re evenly coated.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow for proper roasting and caramelization.
- Roast: Place the baking sheet in the oven and roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and slightly crisp on the edges.
- Garnish and Serve: Remove from the oven and sprinkle with fresh parsley or grated Parmesan, if desired. Serve hot and enjoy!
Tips:
- Experiment with your favorite vegetables, such as asparagus, Brussels sprouts, or sweet potatoes.
- For an added crunch, sprinkle with toasted nuts or seeds before serving.
- Make it a meal by tossing the roasted vegetables with cooked quinoa or couscous.
