Roasted Vegetables
A colorful, caramelized medley of seasonal vegetables that brings out natural sweetness with a simple touch of herbs and olive oil.
Ingredients
- •2 large carrots, peeled and cut into 1-inch chunks
- •1 large zucchini, cut into 1-inch chunks
- •1 red bell pepper, seeded and cut into 1-inch pieces
- •1 red onion, cut into 1-inch wedges
- •8 ounces (225g) cremini mushrooms, halved
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon fresh parsley, chopped for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- 2
In a large mixing bowl, combine the carrots, zucchini, bell pepper, onion, and mushrooms.
- 3
Drizzle the olive oil over the vegetables and add the minced garlic, oregano, salt, and pepper.
- 4
Toss everything thoroughly until the vegetables are evenly coated with the oil and seasonings.
- 5
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.
- 6
Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and the edges are beautifully browned and caramelized.
- 7
Remove from the oven, sprinkle with fresh parsley, and serve immediately.
💡 Chef tips
- Cut all vegetables into uniform sizes to ensure they finish cooking at the same time.
- Do not overcrowd the pan; if the vegetables are piled on top of each other, they will steam and become mushy instead of crispy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven or air fryer to regain crispness.
✅ How it should turn out
The finished vegetables should be tender-crisp with deeply caramelized, golden-brown edges, smelling fragrant of roasted garlic and herbs.