Oven Roasted Vegetables
A vibrant, healthy medley of seasonal vegetables caramelized to perfection with aromatic herbs and olive oil.
Ingredients
- •1 lb (450g) broccoli florets
- •2 medium carrots, peeled and sliced into 1/2-inch rounds
- •1 large red bell pepper, cut into 1-inch pieces
- •1 medium red onion, cut into 1-inch wedges
- •1 medium zucchini, sliced into 1/2-inch half-moons
- •3 tablespoons extra virgin olive oil
- •3 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 broccoli, carrots, bell pepper, red onion, and zucchini.
- 3
Drizzle the olive oil over the vegetables, then add the minced garlic, dried oregano, salt, and pepper.
- 4
Toss the vegetables thoroughly until every piece is evenly coated with the oil and seasoning mixture.
- 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 in the center of the oven 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 while hot.
💡 Chef tips
- For the crispiest results, ensure the vegetables are completely dry after washing before you toss them with the oil.
- Feel free to swap vegetables based on what is in season, such as adding cauliflower, butternut squash, or cherry tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are excellent tossed into salads or grain bowls.
✅ How it should turn out
The finished vegetables should be fork-tender with golden-brown, caramelized edges, smelling fragrant of roasted garlic and herbs with a savory, slightly sweet flavor.