Description
Oven Roasted Vegetables are a simple, healthy, and flavorful side dish that can complement almost any meal. Roasting enhances the natural sweetness and caramelizes the veggies, creating a delicious, crispy exterior with a tender interior. Perfect for busy weeknights, meal prepping, or holiday dinners, this versatile recipe allows you to customize with your favorite vegetables and seasonings.
Ingredients
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1 large carrot, peeled and cut into sticks
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1 zucchini, sliced into rounds
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1 red bell pepper, chopped
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1 small red onion, peeled and cut into wedges
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1 cup broccoli florets
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2 tablespoons olive oil
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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1/2 teaspoon salt (to taste)
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1/4 teaspoon black pepper (to taste)
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1/2 teaspoon paprika (optional, for added flavor)
- Fresh herbs (such as parsley, thyme, or rosemary) for garnish (optional)
Instructions
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Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
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Prepare the vegetables: Wash and peel the vegetables as needed. Cut the carrots into sticks, slice the zucchini into rounds, chop the bell pepper, and cut the onion into wedges. Break the broccoli into florets.
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Season the vegetables: In a large mixing bowl, combine all the prepared vegetables. Drizzle with olive oil, and sprinkle with oregano, garlic powder, salt, pepper, and paprika (if using). Toss well to ensure the vegetables are evenly coated.
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Roast the vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they aren’t overcrowded for even roasting. Roast for 25-30 minutes, or until golden brown and crispy on the edges. Stir halfway through for even browning.
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Garnish and serve: Remove the vegetables from the oven and transfer to a serving platter. Garnish with fresh herbs like parsley or thyme for added flavor and color. Serve warm.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.Freezing: Roasted vegetables can be frozen for up to 3 months. Cool completely before transferring to a freezer-safe container. To reheat, bake at 350°F for about 10-15 minutes.Reheating: Reheat in the microwave for 1-2 minutes, or bake at 350°F for 10 minutes to restore crispiness.
