Go Back

Roasted Vegetables

A versatile and flavorful dish that brings out the sweetness and depth of seasonal vegetables through roasting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups bell peppers, chopped Use a mix of colors for a vibrant dish.
  • 1 cup zucchini, chopped
  • 2 cups carrots, chopped Cut into even pieces for even cooking.
  • 2 cups broccoli, chopped
Seasoning
  • 3 tablespoons olive oil Extra virgin oil adds great flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1 teaspoon garlic powder Optional, adds savory flavor.
  • 1 teaspoon thyme Fresh or dried.
  • 1 teaspoon rosemary Fresh or dried.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Gather your chosen vegetables and chop them into even-sized pieces.
  3. Toss the vegetables in olive oil, salt, and your preferred seasonings.
Cooking
  1. Spread the vegetables out on a baking sheet in a single layer.
  2. Roast for 20 to 30 minutes, until they are golden and tender.

Notes

Cut vegetables into similar sizes for even cooking. Experiment with different seasonings and herbs for flavor variety. Store leftovers in an airtight container in the fridge for up to five days.