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Roasted Vegetables

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A colorful medley of roasted vegetables caramelized to golden perfection with olive oil, herbs, and garlic—simple, nourishing, and endlessly adaptable for any meal.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 4 cups mixed vegetables (e.g., carrots, bell peppers, broccoli, cauliflower, zucchini, red onions, cherry tomatoes)
  • 2–3 tablespoons olive oil
  • 2 garlic cloves, minced (or 1 teaspoon garlic powder)
  • 1–2 teaspoons dried herbs or 1 tablespoon fresh herbs (rosemary, thyme, oregano, parsley)
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh lemon juice, balsamic vinegar, grated Parmesan, red pepper flakes

Instructions

  1. Preheat oven to 425 °F (220 °C) and line a baking sheet with parchment paper or foil.
  2. Cut vegetables into similar bite-sized pieces for even cooking.
  3. In a large bowl, toss vegetables with olive oil, garlic, herbs, salt, and pepper until well coated.
  4. Spread vegetables in a single layer on the baking sheet with space between them.
  5. Roast for 20–25 minutes, tossing halfway through, until tender and golden.
  6. If using softer vegetables like zucchini or tomatoes, add them after 10–15 minutes.
  7. Once roasted, drizzle with lemon juice or balsamic vinegar, or sprinkle Parmesan or red pepper flakes if desired.

Notes

  • Cut vegetables evenly to ensure consistent roasting.
  • Dry vegetables thoroughly to avoid steaming.
  • Use fresh herbs at the end for vibrant flavor.
  • Roast softer vegetables separately or add later during cooking.
  • Reheat leftovers in oven or air fryer for best texture.

Nutrition

Find it online: https://allcookedup.com/roasted-vegetables/