Description
Roasting vegetables transforms them into a delightful dish that enhances their natural sweetness and flavor. This Herb Roasted Vegetable Medley is not only incredibly easy to prepare but also perfect for busy weeknights or festive gatherings.
Ingredients
- 2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots, and red onion)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preheat the oven to 425°F (220°C). This high temperature is key to achieving that perfect roast, allowing the vegetables to caramelize nicely.
Wash and chop the vegetables into bite-sized pieces. Aim for uniform sizes to ensure even cooking. Think about a mix of colors and textures, such as the crunchiness of carrots and the softness of zucchini.
In a large mixing bowl, combine the chopped vegetables with olive oil, thyme, rosemary, garlic powder, salt, and pepper. Toss everything well until the vegetables are evenly coated with the olive oil and seasonings. This is where the magic begins—feel free to adjust the herbs to your taste!
Spread the vegetable mixture evenly on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized. Halfway through, give them a stir to ensure they cook evenly. The aroma in your kitchen will be nothing short of wonderful!
Notes
- Choose a Variety of Vegetables: Mix starchy vegetables (like sweet potatoes) with non-starchy ones (like bell peppers) for interesting textures and flavors.
- Don’t Overcrowd the Pan: Spread the vegetables out to allow steam to escape. This helps them roast rather than steam, giving you that beautiful caramelization.
- Experiment with Herbs: Fresh herbs can be used instead of dried ones for even more flavor.
- Add a Kick: Consider sprinkling some red pepper flakes or a splash of balsamic vinegar for added zest.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes