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Instructions for Roasted Vegetable Medley
1. Preheat Your Oven
Start by preheating your oven to 400°F (200°C). Roasting at this temperature helps vegetables become crispy on the outside while remaining tender on the inside.
2. Prepare the Vegetables
Wash and peel your vegetables as needed. Cut them into uniform pieces to ensure even cooking. For example, cut carrots into sticks, slice zucchini into rounds, and chop bell peppers and onions into bite-sized chunks. Keep the tomatoes whole, as they cook quickly and burst with flavor in the oven.
3. Toss with Olive Oil and Seasonings
In a large mixing bowl, combine the prepared vegetables. Drizzle with olive oil and toss to coat all of the vegetables evenly. Then, sprinkle garlic powder, thyme, rosemary, salt, and pepper over the veggies. Toss everything again to ensure the seasonings are evenly distributed.
4. Arrange on a Baking Sheet
Spread the seasoned vegetables in a single layer on a large baking sheet. If you overcrowd the vegetables, they won’t roast as evenly, so it’s best to give them plenty of space. If necessary, use two baking sheets.
5. Roast in the Oven
Place the baking sheet in the preheated oven and roast the vegetables for 25–35 minutes, depending on the size of your vegetable pieces. Stir the vegetables once or twice during cooking to ensure they roast evenly and get that golden, crispy exterior.
Keep an eye on the vegetables toward the end of the roasting time to avoid burning. The vegetables are done when they’re tender and lightly browned on the edges.
6. Garnish and Serve
Once the vegetables are perfectly roasted, remove them from the oven and transfer them to a serving dish. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately as a side dish or even as a main course with a protein of your choice.
Tips for the Perfect Roasted Vegetable Medley
- Even Sizing: Cut your vegetables into similar sizes so they cook at the same rate. This ensures that no vegetables are undercooked or overcooked.
- High Heat: Roasting at a high temperature, like 400°F, helps the vegetables caramelize and develop those delicious crispy edges.
- Mix Vegetables: Feel free to customize your vegetable medley based on what’s in season or what you have in your kitchen. Root vegetables like potatoes, parsnips, and beets are excellent choices. Roasted garlic or mushrooms also add great flavor.
- Add a Zesty Touch: For an extra burst of flavor, squeeze fresh lemon juice over the roasted vegetables just before serving. A drizzle of balsamic vinegar can also add depth to the flavor profile.
Health Benefits of Roasted Vegetables
In addition to their delicious taste, roasted vegetables are a healthy addition to any meal. They are rich in vitamins, minerals, and fiber, which help support overall health. Roasting helps preserve nutrients like Vitamin C and antioxidants, and it’s a low-fat cooking method when you use olive oil instead of butter.
Moreover, roasting vegetables encourages you to eat a variety of vegetables, which is key to maintaining a balanced and nutritious diet.
Conclusion
This Roasted Vegetable Medley is a simple, versatile, and delicious way to elevate any meal. Packed with vibrant flavors, it’s the perfect side dish for a weeknight dinner, holiday feast, or even a vegetarian meal on its own. With just a few ingredients and a little time in the oven, you can create a dish that’s as nutritious as it is flavorful.
Give this recipe a try and enjoy the roasted goodness of seasonal vegetables that are bursting with natural sweetness and savory appeal. Whether you’re cooking for one or a crowd, this roasted vegetable medley will quickly become a staple in your kitchen!
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