Roasted Veggies with Oil (Printable version)
Seasonal vegetables roasted with olive oil, herbs, and garlic for a flavorful, healthy side.
# What You'll Need:
→ Vegetables
01 - 2 medium carrots, peeled and sliced
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 small zucchini, sliced
05 - 1 small red onion, cut into wedges
06 - 1 cup broccoli florets
→ Oil & Seasonings
07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon dried Italian herbs (oregano, thyme, basil)
11 - 2 cloves garlic, minced
# How to Prepare:
01 - Set the oven temperature to 425°F (220°C).
02 - Line a large baking sheet with parchment paper to prevent sticking.
03 - Place all prepared vegetables into a large mixing bowl.
04 - Drizzle the olive oil over the vegetables and sprinkle with sea salt, black pepper, dried Italian herbs, and minced garlic. Toss thoroughly to evenly coat all pieces.
05 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are tender with slight caramelization.
07 - Remove from oven and serve immediately while hot.
# Expert advice:
01 -
- Vegetables taste like candy when they caramelize, and you'll find yourself eating straight from the baking sheet.
- It's so easy you can make it on a weeknight without thinking, yet it feels like you actually tried.
- Works for meal prep, potlucks, or sneaking veggies into dinner without anyone noticing.
02 -
- Don't overcrowd the pan or the vegetables will steam instead of roast—give them breathing room so they can develop that caramelized exterior.
- Stirring halfway through is non-negotiable because the pieces closest to the heating element will cook faster than the ones in the middle.
03 -
- Don't use parchment paper that's too thin because it can curl up in the high heat—buy the good stuff that stays flat.
- If you're worried your vegetables will dry out, give them a little more olive oil than you think you need because it keeps them moist and helps with that golden caramelization.