Roasted Vegetables
Perfectly roasted vegetables are the ideal side dish, bringing out the natural sweetness and deep flavors of your favorite vegetables. Roasting enhances their textures, creating crispy edges while keeping the insides tender. This recipe is a simple, delicious way to make any meal extra special. Whether served alongside a roast chicken, tossed in a salad, or enjoyed as a snack, these roasted vegetables will quickly become a favorite.
Ingredients:
- 3 medium carrots, peeled and cut into 1-inch pieces
- 1 medium zucchini, cut into rounds
- 1 red bell pepper, seeded and chopped into chunks
- 1 small red onion, cut into wedges
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- Fresh parsley, chopped (optional, for garnish)
Directions:
- Preheat the Oven: Begin by setting your oven to 425°F (220°C). A high temperature is crucial for crisping the vegetables and developing a beautiful caramelized texture.
- Prepare the Vegetables: Wash all your vegetables thoroughly. Peel the carrots and slice them into 1-inch pieces for even cooking. Slice the zucchini into rounds, chop the bell pepper into chunks, and cut the onion into wedges. Halve the cherry tomatoes, keeping the sizes uniform to ensure everything roasts evenly.
- Season the Vegetables: In a large mixing bowl, combine all the prepared vegetables. Drizzle the olive oil over them and sprinkle the dried thyme, rosemary, minced garlic, salt, and black pepper. Toss gently to coat all the vegetables with the olive oil and seasonings, ensuring they are evenly coated.
- Arrange on the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking. Spread the vegetables out in a single layer. It’s essential not to overcrowd the vegetables on the sheet, as this will cause them to steam instead of roast, preventing them from becoming crispy.
- Roast the Vegetables: Place the baking sheet in the oven and roast for 25–30 minutes, stirring once halfway through. The vegetables should become golden brown and slightly crispy at the edges. Keep an eye on them towards the end to avoid overcooking.
- Serve and Garnish: Once the vegetables are roasted to perfection, remove them from the oven. Allow them to cool for a minute, then garnish with freshly chopped parsley for added freshness and color. Serve immediately and enjoy!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: 180 | Servings: 4
FAQ
- What other vegetables can I roast with this recipe? Absolutely! You can use sweet potatoes, cauliflower, Brussels sprouts, or even butternut squash. Just make sure to cut the vegetables into uniform sizes for even roasting.
- Can I skip peeling the vegetables? It’s perfectly fine to leave the skins on the zucchini and bell peppers for extra texture and nutrients. However, it’s best to peel the carrots for the best texture.
- Can I prepare the vegetables ahead of time? Yes! You can chop and season the vegetables ahead of time and store them in an airtight container in the fridge for up to 24 hours. Roast them when ready to serve.
- How do I make the vegetables spicier? Add a pinch of red pepper flakes or a drizzle of hot sauce before roasting to give these veggies a little heat. For extra kick, sprinkle some cayenne pepper over the vegetables.
- Can I add cheese to roasted vegetables? Yes, cheese pairs wonderfully with roasted vegetables! Add a sprinkle of grated Parmesan in the last 5 minutes of roasting, or top with feta or goat cheese after baking for a creamy finish.
