Roasted Vegetables
A colorful mix of roasted vegetables with herbs and olive oil, perfect as a side or main dish.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 cups baby carrots
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Wash and dry all the vegetables thoroughly. Cut the carrots, broccoli, and cauliflower into even-sized pieces for uniform roasting.
In a large bowl, combine the carrots, broccoli, cauliflower, bell peppers, and red onion.
Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, thyme, and rosemary. Toss well to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature.
Chef's Tips
- Even Sizing: Cut vegetables into similar sizes to ensure they cook evenly.
- Fresh Herbs: Substitute dried herbs with fresh rosemary or thyme for a more vibrant flavor.
- Extra Crisp: For crispier vegetables, roast at 425°F (220°C) for the last 5-10 minutes.
- Variations: Add zucchini, sweet potatoes, or Brussels sprouts for more variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
