Roasted Vegetables
A colorful, caramelized medley of seasonal vegetables that brings out natural sweetness and a perfect tender-crisp texture.
Ingredients
- •1 lb (450g) carrots, peeled and cut into 1-inch chunks
- •1 lb (450g) broccoli florets
- •1 large red bell pepper, cut into 1-inch squares
- •1 medium red onion, cut into 1-inch wedges
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 teaspoon dried thyme or rosemary
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 tablespoons grated Parmesan cheese (optional)
- •1 tablespoon fresh parsley, chopped
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, broccoli, bell pepper, and red onion.
- 3
Drizzle the olive oil over the vegetables and add the minced garlic, dried herbs, 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 aren't 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 Parmesan cheese and fresh parsley, and serve immediately.
💡 Chef tips
- Cut all vegetables into uniform sizes to ensure they cook at the same rate.
- Do not overcrowd the pan; if the vegetables are touching too much, they will steam instead of getting that delicious roasted char.
- 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 dish should feature vegetables with deeply browned, caramelized edges, a tender interior, and a savory, aromatic scent of roasted garlic and herbs.