Ingredients
Method
- Preheat the oven to 220°C (428°F). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine broccoli florets, cherry tomatoes, carrots, zucchini, and red bell pepper.
- Add olive oil, minced garlic, dried oregano, salt, and black pepper. Toss everything until the vegetables are evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet to ensure even roasting.
- Roast in the oven for about 25–30 minutes, stirring halfway through, until the vegetables are golden and tender.
- Serve immediately as a delicious side dish, garnished with fresh herbs if desired.
Notes
Roasted vegetables are a staple for anyone seeking an easy and nutritious side dish. Their versatility is impressive—simply adjust the vegetable mix based on what’s in season or what you have in your fridge. This method pulls out deep flavors and caramelized notes from each veggie, making them truly crave-worthy.
Diversify Your Veggies: Broccoli, carrots, zucchini, and cherry tomatoes are just a start! Try adding sweet potatoes, brussels sprouts, eggplant, or mushrooms for added color and nutrients. Cut all vegetables into similar sizes to ensure even roasting.
Oven Tips for Crispiness: Always preheat your oven and don’t overcrowd the baking sheet; this helps the vegetables roast instead of steam, giving them a golden, crispy edge. For even more caramelization, flip the veggies halfway through the roasting time.
Smart Ingredient Swaps: No olive oil? Avocado oil or melted coconut oil also work well. For extra depth of flavor, add a sprinkle of smoked paprika, cayenne, or cumin before roasting.