Description
This recipe for Roasted Vegetables is a simple and delicious way to enjoy a variety of colorful veggies. Perfect as a side dish or a light main course, these roasted veggies are seasoned with herbs and balsamic vinegar for extra flavor.
Ingredients
Vegetables:
- 3 cups broccoli florets
- 2 cups cauliflower florets
- 2 carrots, peeled and sliced
- 1 red bell pepper, cut into chunks
- 1 zucchini, sliced
- 1 red onion, cut into wedges
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 1 tablespoon balsamic vinegar (optional)
Garnish:
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss Vegetables: In a large bowl, toss all the vegetables with olive oil, garlic powder, thyme, oregano, salt, and pepper until evenly coated.
- Roast Vegetables: Spread the vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and golden.
- Finish and Serve: Drizzle with balsamic vinegar, if desired, and garnish with chopped parsley before serving.
Notes
- Feel free to swap in seasonal vegetables like sweet potatoes, Brussels sprouts, or mushrooms.
- For extra flavor, add Parmesan cheese during the last 5 minutes of roasting.
