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Roasted vegetables

roasted vegetables

Roasted vegetables win hearts with their color and flavor. Discover this easy, healthy recipe for busy, practical days!
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Total Time 41 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cup carrots peeled and cut into sticks
  • 2 cup zucchini cut into half-moons
  • 1 cup red bell pepper cut into strips
  • 1 cup yellow bell pepper cut into strips
  • 1 cup broccoli florets
  • 1 cup red onion sliced
  • 3 tablespoon olive oil
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Method
 

  1. Preheat the oven to 220°C (428°F) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine all the cut vegetables: carrots, zucchini, red and yellow bell peppers, broccoli, and red onion.
  3. Drizzle the vegetables with olive oil, sprinkle with salt, black pepper, oregano, and thyme. Toss well to coat evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd, so they roast instead of steam.
  5. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the vegetables are golden and edges are caramelized.
  6. Serve the roasted vegetables hot as a colorful, healthy side dish.

Notes

Roasted vegetables stand out as one of the most adaptable and crowd-pleasing sides you can make. Whether you are preparing a simple weekday dinner or an elaborate holiday feast, this medley brings vibrant color, aroma, and nutrition to your table. Its popularity is rooted in both its simplicity and its bold, comforting flavors.

Practical Tips for Perfect Roasted Vegetables

Cut your vegetables into similar-sized pieces for even roasting—uneven cuts may result in some parts burning while others stay undercooked.
To boost flavor and maximize caramelization, spread the vegetables in a single layer on the baking tray. If they're crowded, they'll steam rather than roast, and you’ll miss out on those delicious crispy edges.
Don’t be shy with seasoning! Toss the vegetables thoroughly with olive oil and herbs before roasting. This helps create flavorful, golden results.

Ingredient Substitutions and Enhancements

You can easily customize this recipe based on what’s in season or in your fridge. Try using sweet potatoes, cauliflower, parsnips, or cherry tomatoes for a fresh twist. If you love a spicy kick, a sprinkle of smoked paprika or chili flakes before roasting works wonders.
For extra crunch and interest, toss the vegetables with toasted nuts or seeds (like pumpkin seeds or almonds) just before serving.

Serving Suggestions and Variations

These roasted vegetables are delicious on their own, but they also make a perfect topper for salads, grain bowls, or pasta. Serve alongside roast chicken, grilled fish, or lentil stew for a balanced meal.
If you’re meal prepping, store extra vegetables in the fridge and reheat under the broiler for a few minutes to bring back their crispiness. Or blend leftovers with broth for an easy, hearty soup.
With these tips, you’ll elevate your roasted vegetables to new heights—making them a staple side that never gets boring!