Oven Roasted Vegetables
Oven Roasted Vegetables are a vibrant medley of seasonal produce caramelized to sweet, golden perfection with crisp edges and tender centers. High heat coaxes out the natural sugars in each vegetable, turning a simple side into something genuinely crave-worthy. Serve them alongside any main, pile them onto grain bowls, or eat them straight from the pan.
- ⏱ 35 min
- 📊 easy
- 🍽 Family
Ingredients
- 3 carrots
- 2 zucchini
- 2 bell peppers
- 2 tbsp olive oil
- to taste salt and pepper
Instructions
- Preheat the oven to 220C (425F) and line a large baking sheet with parchment paper.
- Chop a mix of vegetables such as broccoli, bell peppers, carrots, zucchini, and red onion into similar bite-sized pieces so they finish cooking at the same time.
- Place the vegetables in a large bowl and drizzle with three tablespoons of olive oil, then sprinkle with salt, pepper, garlic powder, and dried herbs.
- Toss thoroughly until every piece is evenly coated with oil and seasoning.
- Spread the vegetables across the baking sheet in a single layer, leaving space between pieces so they roast rather than steam.
- Roast for twenty-five to thirty-five minutes, flipping once at the halfway mark, until the edges are deeply golden and the centers are fork-tender.
- For extra color, switch the oven to broil for the final two minutes, watching closely so they do not burn.
- Finish with a squeeze of lemon and a sprinkle of fresh herbs, then serve warm.
💡 Chef's tip
Spread the vegetables in a single layer with space between each piece and do not crowd the pan, because overlapping pieces steam and turn soggy instead of roasting into caramelized, crisp-edged bites.
Spreading the vegetables in a single layer with space between them is the difference between roasting and steaming; crowd the pan and they go soft and pale.
Nutrition (per serving)
- Calories: 150 kcal
- Protein: 3 g
- Carbs: 18 g
- Fat: 8 g
