Description
A simple and flavorful roasted vegetables recipe that brings out the natural sweetness of fresh veggies with a blend of herbs and spices. Perfect as a healthy side dish or meal prep option.
Ingredients
Scale
Vegetables
- 4 cups chopped vegetables (such as carrots, bell peppers, zucchini, red onion, and broccoli)
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of thyme, rosemary, and oregano)
Optional
- 1 tablespoon balsamic vinegar
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Vegetables: In a large bowl, toss the chopped vegetables with olive oil, salt, pepper, garlic powder, and Italian herbs until all pieces are evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on the prepared baking sheet, making sure not to overcrowd to allow for even roasting and caramelization.
- Roast Vegetables: Roast the vegetables in the preheated oven for 25 to 30 minutes. Stir once halfway through cooking to ensure even roasting and browning.
- Finish and Serve: Remove the roasted vegetables when they are tender and edges are slightly caramelized. Drizzle with balsamic vinegar if desired before serving to add a tangy depth of flavor.
Notes
- Use any combination of vegetables you prefer, but cut them into similar sizes for even cooking.
- Root vegetables (like carrots) may require slightly longer roasting time.
- For extra flavor, add a sprinkle of Parmesan cheese or a squeeze of lemon juice before serving.
