Roasted Vegetables
These perfectly caramelized, tender-crisp roasted vegetables are an effortless and vibrant side dish for any meal.
Ingredients
- •2 medium carrots, peeled and cut into 1-inch rounds
- •1 medium red bell pepper, cut into 1-inch chunks
- •1 medium yellow bell pepper, cut into 1-inch chunks
- •1 medium zucchini, cut into half-moons
- •1 red onion, cut into wedges
- •8 oz (225g) cremini mushrooms, halved
- •3 cloves garlic, smashed and peeled
- •3 tablespoons extra-virgin olive oil
- •1 teaspoon dried rosemary
- •1 teaspoon dried thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 tablespoons grated Parmesan cheese (optional, for finishing)
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 with a clean kitchen towel to ensure they roast rather than steam.
- 3
In a large mixing bowl, combine the carrots, bell peppers, zucchini, red onion, mushrooms, and smashed garlic cloves.
- 4
Drizzle the olive oil over the vegetables and sprinkle with rosemary, thyme, kosher salt, and black pepper, tossing 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, leaving space between pieces for proper browning.
- 6
Roast in the oven for 30 minutes, stirring and flipping the vegetables halfway through, until they are tender and caramelized at the edges.
- 7
Remove from the oven, sprinkle with optional Parmesan cheese if desired, and serve immediately.
💡 Chef tips
- Cut all vegetables to a uniform size so they finish cooking at the same rate.
- Never overcrowd the baking sheet, as touching vegetables trap moisture and steam instead of roasting; use two pans if necessary.
- Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished vegetables should be tender on the inside with deeply browned, caramelized edges, releasing a savory, herb-scented aroma.