Description
This easy roasted vegetables recipe brings out the best flavors in a medley of colorful veggies, caramelizing them to perfection with a simple drizzle of olive oil and a sprinkle of herbs. It’s a healthy, versatile side dish that adds vibrant color and nutrients to any meal—all made in one pan for easy clean-up.
Ingredients
Units
Scale
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 2 medium carrots, peeled and sliced
- 1 medium zucchini, sliced
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier clean-up.
- Prepare the Vegetables: Wash and dry all the vegetables. Cut them into even, bite-sized pieces to ensure they cook uniformly.
- Season the Vegetables: In a large bowl, toss the cut vegetables with olive oil, salt, black pepper, Italian herbs, and minced garlic until everything is well coated. For an extra boost of flavor, drizzle with balsamic vinegar if using.
- Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Make sure not to crowd the pan, as this helps them roast rather than steam.
- Roast: Place the baking sheet in the preheated oven and roast the vegetables for 25-30 minutes. Halfway through, use a spatula to toss the vegetables for even browning. The vegetables should be fork-tender and golden around the edges when done.
- Serve: Remove from the oven, taste, and adjust seasoning if needed. Serve hot as a side dish, or cool to room temperature and enjoy as a salad or meal prep option.
Notes
- Try different vegetables such as Brussels sprouts, sweet potatoes, or mushrooms according to your preference or what’s in season.
- Cut veggies into similar sizes for even roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Double the recipe for meal prepping throughout the week.
- Top with fresh herbs or a sprinkle of grated Parmesan for extra flavor just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 6g
- Sodium: 390mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
