Ingredients
— The Vegetables —
2 medium carrots, peeled and sliced into 1-inch rounds
2 cups broccoli florets
1 red bell pepper, seeds removed and chopped into 1-inch pieces
1 medium zucchini, sliced into half-moons (thick slices)
1 red onion, chopped into 1-inch wedges
8 oz (225g) baby potatoes, halved (optional, increases cook time slightly)
— The Seasoning —
3 tablespoons olive oil
1 tablespoon balsamic vinegar (adds a subtle sweetness)
3 cloves garlic, minced (or 1 tsp garlic powder)
1 teaspoon dried thyme (or Italian seasoning)
½ teaspoon salt (adjust to taste)
¼ teaspoon freshly ground black pepper
Fresh parsley or parmesan cheese for garnish (optional)
Instructions
1. **Preheat:** Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. **Prep Veggies:** Wash and chop all the vegetables. Try to cut them into uniform sizes so they cook evenly. (Tip: Cut harder vegetables like carrots and potatoes slightly smaller than softer ones like zucchini and peppers).
3. **Season:** In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, thyme, salt, and pepper.
4. Place all the chopped vegetables in a large bowl. Pour the dressing over the top and toss well until everything is evenly coated.
5. **Arrange:** Spread the vegetables out in a single layer on the baking sheet. **Do not overcrowd the pan**; if they are piled on top of each other, they will steam instead of roast. Use two pans if necessary.
6. **Roast:** Bake for 20 to 30 minutes, tossing the vegetables halfway through the cooking time.
7. **Finish:** The vegetables are done when they are fork-tender and the edges are golden brown and caramelized.
8. Remove from the oven, garnish with fresh parsley or a sprinkle of Parmesan if desired, and serve warm.
Notes
High Heat is Key: Roasting at 425°F (220°C) is crucial. Lower temperatures will cook the veggies but won’t give you those delicious caramelized, browned edges.
Vegetable Timing: If you are using very hard root vegetables (like beets or large potatoes), give them a 10-minute head start in the oven before adding softer veggies like broccoli and zucchini.
Don’t Crowd: Air circulation is the secret to roasted veggies. Give them space on the pan!
Storage: Leftovers keep well in an airtight container in the fridge for 3-4 days. They are great added to omelets, salads, or grain bowls.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Oven
- Cuisine: American / Healthy
- Diet: Vegan