Roast Vegetables

Roast vegetables are a simple, versatile, and delicious way to bring out the natural sweetness and depth of flavor in fresh produce. This recipe highlights the savory and slightly caramelized goodness of a mix of seasonal vegetables, such as carrots, potatoes, bell peppers, and broccoli, all tossed in a light coating of olive oil, garlic, and herbs. Roasting vegetables at a high temperature ensures they become tender with beautifully golden, crispy edges and a hint of char. Perfect as a side dish to accompany meats, grains, or as a wholesome addition to salads or grain bowls, roasted vegetables are a healthy, easy way to enjoy your veggies.

Ingredients:

• 2 cups baby potatoes, halved or quartered
• 2 large carrots, peeled and cut into 1-inch pieces
• 1 bell pepper, chopped into 1-inch chunks
• 1 small red onion, cut into wedges
• 1 cup broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (optional, for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Prepare the vegetables: Place the potatoes, carrots, bell pepper, red onion, and broccoli in a large mixing bowl.
3. Season the vegetables: Drizzle the olive oil over the vegetables and add the minced garlic, oregano, thyme, paprika, salt, and black pepper. Toss well until all the vegetables are evenly coated with the oil and seasoning.
4. Arrange on the baking sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are spaced out enough so they roast rather than steam.
5. Roast in the oven: Bake for 25-30 minutes, flipping the vegetables halfway through the cooking time to ensure even browning. The vegetables should be tender and slightly caramelized at the edges.
6. Serve: Transfer the roasted vegetables to a serving dish and garnish with fresh parsley if desired. Serve with lemon wedges on the side for a squeeze of brightness, if you like.

These Roast Vegetables are a perfect side dish that pairs well with a wide range of mains, from roasted chicken to grilled fish or a hearty grain dish. They can also be tossed into salads, mixed with quinoa, or blended into a vegetable soup for a creative twist. Simple to make, versatile, and packed with flavor, this dish is a must-have in any home cook’s repertoire.