Roasted Vegetables
These perfectly caramelized, tender-crisp roasted vegetables make an effortless and vibrant side dish for any meal.
Ingredients
- •2 cups medium carrots, peeled and cut into 1-inch chunks (300g)
- •2 cups broccoli florets (200g)
- •1 medium red bell pepper, cored and cut into 1-inch squares (150g)
- •1 medium red onion, cut into wedges (150g)
- •3 tablespoons extra virgin olive oil (45ml)
- •1 teaspoon kosher salt (6g)
- •1/2 teaspoon freshly ground black pepper (1g)
- •1 teaspoon dried oregano (2g)
- •1 tablespoon fresh rosemary leaves, chopped (3g)
Instructions
- 1
Preheat your oven to 425°F (220°C) and place a large rimmed baking sheet inside to heat up.
- 2
Wash and thoroughly dry all the vegetables, then cut them into uniform bite-sized pieces to ensure even cooking.
- 3
Transfer the prepared vegetables to a large mixing bowl and drizzle with extra virgin olive oil.
- 4
Sprinkle the salt, black pepper, dried oregano, and chopped rosemary over the vegetables, then toss well until every piece is evenly coated.
- 5
Carefully remove the hot baking sheet from the oven and spread the vegetables across it in a single, uncrowded layer with space between pieces for better roasting.
- 6
Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until the vegetables are fork-tender and feature deeply browned, caramelized edges.
- 7
Transfer to a serving platter and serve warm.
💡 Chef tips
- Do not overcrowd the baking sheet; if the vegetables touch too much, they will steam instead of roast and caramelize.
- Feel free to swap in seasonal vegetables like cubed butternut squash, zucchini, or Brussels sprouts depending on what you have on hand.
- Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 4 days and reheated in a hot oven or air fryer.
✅ How it should turn out
The finished vegetables should be tender on the inside with deliciously charred, golden edges, smelling intensely savory and herbaceous.