Why You’ll Love This Recipe
- Simple & Healthy : Packed with nutrient-rich vegetables and minimal ingredients.
- Versatile : Customize with your favorite veggies or herbs for endless variety.
- Caramelized Perfection : Roasting transforms humble veggies into a delicious, flavorful dish.
- Meal Prep Friendly : Perfect for batch cooking and enjoying throughout the week.
- Crowd-Pleasing : A go-to side dish for holidays, potlucks, or family dinners.
Ingredients You’ll Need
Serves 4–6
- 4 cups mixed vegetables (e.g., carrots, broccoli, cauliflower, bell peppers, zucchini, sweet potatoes, etc.), chopped into bite-sized pieces
- 3 tbsp olive oil
- 4 garlic cloves , minced
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp dried rosemary (or 1 tbsp fresh rosemary, chopped)
- 1 tsp dried oregano
- Salt and pepper , to taste
- Optional Garnish : Fresh parsley, chopped, for serving
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 400°F (200°C) . Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Toss the Veggies
- In a large bowl, combine the chopped vegetables, olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Toss until the veggies are evenly coated.
Step 3: Roast
- Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded (this helps them roast instead of steam).
- Roast in the preheated oven for 25–35 minutes , stirring halfway through, until the veggies are tender and caramelized around the edges. Cooking time may vary depending on the type of vegetables used.
Step 4: Serve
- Transfer the roasted veggies to a serving dish. Garnish with fresh parsley if desired, and serve warm.
