Oven Roasted Vegetables
These vibrant, caramelized oven-roasted vegetables make a healthy, effortless side dish that complements almost any meal.
Ingredients
- •2 medium carrots, peeled and cut into 1-inch rounds
- •1 medium zucchini, cut into 1-inch half-moons
- •1 medium yellow bell pepper, seeded and chopped into 1-inch pieces
- •1 medium red onion, cut into wedges
- •2 cups broccoli florets
- •3 tablespoons extra virgin olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon garlic powder
- •3/4 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Preheat your oven to 425 degrees F (220 degrees C) and position a heavy-duty baking sheet inside to heat up.
- 2
Wash and thoroughly dry all the vegetables with paper towels to ensure they roast rather than steam.
- 3
In a large mixing bowl, combine the carrots, zucchini, bell pepper, red onion, and broccoli florets.
- 4
Drizzle the extra virgin olive oil over the vegetables, then sprinkle with dried oregano, garlic powder, kosher salt, and black pepper.
- 5
Toss everything together with your hands until all the vegetables are evenly coated in oil and spices.
- 6
Carefully remove the hot baking sheet from the oven and spread the vegetables across it in a single, uncrowded layer with space between them.
- 7
Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the vegetables are tender-crisp and nicely caramelized at the edges.
- 8
Transfer to a serving platter and serve warm.
💡 Chef tips
- Cut all vegetables into uniform sizes so they roast at the exact same rate.
- Avoid overcrowding the pan; if necessary, use two baking sheets so the vegetables roast instead of steaming.
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days and reheat in a hot oven to restore crispness.
✅ How it should turn out
The finished vegetables should be tender on the inside with nicely charred, caramelized edges, releasing a fragrant, savory aroma of roasted roots and herbs.