Roasted Vegetables
Roasted Vegetables made easy and flavorful with crispy edges and tender centers.
Ingredients
2 cups carrots, peeled and cut into even sticks
2 cups zucchini, sliced into half-moons
1 red bell pepper, cut into bite-sized pieces
1 yellow bell pepper, cut into bite-sized pieces
1 cup broccoli florets
1 cup cauliflower florets
2 tablespoons olive oil for light roasting and enhanced flavor
3 cloves garlic, minced for a fragrant touch
1 teaspoon dried rosemary or fresh sprigs for earthy aroma
1 teaspoon dried thyme
1 teaspoon paprika for subtle smokiness
Salt and black pepper to taste
Instructions
Preheat your oven to 425°F (220°C). This high heat helps the vegetables get golden edges while staying tender inside.
Prepare your vegetables: Wash and chop a colorful mix such as carrots, zucchini, bell peppers, broccoli, and sweet potatoes. Try to cut them into even pieces for consistent roasting.
Season with care: In a large mixing bowl, toss the vegetables with olive oil, salt, pepper, and your favorite herbs like rosemary, thyme, or oregano. You can also add a pinch of paprika for extra depth of flavor.
Arrange on a baking sheet: Spread the vegetables in a single layer on parchment-lined sheets. Crowding the pan can cause steaming instead of roasting, so give them some space.
Roast to perfection: Place the baking sheet in the oven and roast for 20 to 30 minutes, stirring halfway through to ensure even caramelization. The vegetables should be tender inside with crispy, golden edges.
Finish with flair: For an extra touch of flavor, drizzle with a little balsamic glaze or sprinkle freshly chopped herbs just before serving.
Notes
Nutrition Information (per serving)
- Calories: 120
- Total Fat: 5g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 18g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 3g