Roasted Vegetables
A vibrant, caramelized medley of seasonal vegetables that brings out natural sweetness with a touch of savory herbs.
Ingredients
- •1 lb (450g) carrots, peeled and cut into 1-inch pieces
- •1 lb (450g) broccoli florets
- •1 lb (450g) zucchini, sliced into 1/2-inch half-moons
- •1 red bell pepper, seeded and chopped into 1-inch squares
- •1 red onion, cut into 1-inch wedges
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 teaspoon dried thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the carrots, broccoli, zucchini, bell pepper, and red onion.
- 3
Drizzle the olive oil over the vegetables and add the minced garlic, thyme, 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 to allow for proper roasting.
- 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 lightly browned and caramelized.
💡 Chef tips
- Cut your vegetables into uniform sizes to ensure they all finish cooking at the same time.
- Do not overcrowd the pan; if the vegetables are piled on top of each other, they will steam instead of roast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a hot oven to restore 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 earthy thyme.