Description
Easy oven roasted vegetables made with simple ingredients and high-heat roasting for tender centers and lightly caramelized edges, perfect as a flexible everyday side dish.
Ingredients
- 4–6 cups mixed vegetables (broccoli, carrots, bell peppers, zucchini, red onion, cauliflower, potatoes)
- 2–3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs (Italian seasoning, thyme, or rosemary)
- Optional lemon juice
- Optional balsamic vinegar
- Optional grated Parmesan or nutritional yeast
Instructions
- Preheat the oven to 425°F (220°C).
- Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Wash and dry all vegetables thoroughly.
- Chop vegetables into evenly sized pieces.
- Place vegetables in a large bowl.
- Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs.
- Toss until evenly coated.
- Spread vegetables in a single layer on the baking sheet.
- Roast for 25–35 minutes, stirring once halfway through.
- Remove from oven when vegetables are tender with golden edges.
- Add optional finishing touches if desired and serve warm.
Notes
Avoid overcrowding the pan and use high heat to achieve the best caramelization.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American