Roasted vegetables are a classic dish that brings out the natural sweetness and richness of produce. With minimal ingredients and preparation, this roasted vegetable medley is not only easy to make but also incredibly healthy and versatile. It can be served as a side dish, tossed into a salad, or used as a topping for grains like quinoa or rice. The combination of herbs and olive oil enhances the flavor of the vegetables, making it a satisfying and nutritious addition to any meal.
Ingredients:
- 2 medium carrots, peeled and sliced into 1-inch pieces
- 1 red bell pepper, diced
- 1 zucchini, sliced into rounds
- 1 small red onion, quartered
- 1 cup Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- Fresh parsley (optional), for garnish
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C). Roasting vegetables at a high temperature ensures that they caramelize and develop a rich, savory flavor.
2. Prepare the Vegetables:
Wash and peel the vegetables as necessary. Cut the carrots, red bell pepper, zucchini, and onion into uniform pieces to ensure even cooking. Trim the Brussels sprouts and cut them in half to allow them to cook evenly.
3. Toss with Olive Oil and Herbs:
In a large bowl, combine all the prepared vegetables. Drizzle with olive oil and toss them until they are well coated. Add the dried thyme, oregano, garlic powder, salt, and pepper, and toss again to distribute the seasonings evenly.
4. Arrange on a Baking Sheet:
Spread the seasoned vegetables out on a large baking sheet in a single layer. This will help them roast evenly and achieve a crispy, caramelized texture. Make sure there’s enough space between the vegetables so they aren’t overcrowded.
5. Roast the Vegetables:
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the vegetables are golden and tender. Halfway through the roasting time, give the vegetables a quick toss to ensure they brown evenly on all sides.
6. Garnish and Serve:
Once the vegetables are roasted to your liking, remove them from the oven. If desired, sprinkle with fresh parsley for a pop of color and a fresh flavor. Serve hot as a side dish or incorporate into other recipes.
Tips for Customization:
- Feel free to swap out the vegetables based on what you have on hand or what’s in season. Sweet potatoes, cauliflower, or butternut squash would also work beautifully in this dish.
- Experiment with different herbs like rosemary, basil, or Italian seasoning for added flavor.
- To make the dish a bit heartier, consider adding roasted chickpeas or serving the vegetables over a bed of quinoa or couscous.
This roasted vegetable medley is a simple yet flavorful recipe that embodies the essence of healthy, seasonal cooking. The combination of tender vegetables and savory herbs is sure to satisfy your taste buds while providing essential nutrients to fuel your day.