Intro:
Roasting vegetables brings out their natural sweetness while giving them a crispy, caramelized exterior and tender interior. This Simple Roasted Vegetables recipe is foolproof, healthy, and versatile—perfect as a side dish for weeknight dinners, holiday meals, or meal prep. With just a few pantry staples, you can achieve perfectly roasted vegetables every time.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 4
Estimated Calories per Serving: ~120 kcal
Ingredients
- 2 carrots, peeled and cut into sticks
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into ½-inch rounds
- 1 red onion, cut into wedges
- 1 cup broccoli florets
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder (or 2 garlic cloves, minced)
- 1 tsp dried thyme (optional)
- 1 tsp balsamic vinegar (optional, for finishing)
Directions
- Preheat oven: to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare vegetables: Wash and cut all vegetables into uniform pieces for even cooking.
- Season vegetables: In a large bowl, toss vegetables with olive oil, salt, black pepper, garlic powder, and dried thyme (if using) until evenly coated.
- Spread on baking sheet: Arrange vegetables in a single layer on the prepared baking sheet. Avoid overcrowding for crispier edges.
- Roast: Place in the oven and roast for 25–30 minutes, tossing halfway through to ensure even caramelization. Vegetables should be tender inside and lightly browned on the edges.
- Optional finishing touch: Drizzle with balsamic vinegar for extra flavor and toss gently.
- Serve: Transfer to a serving dish and enjoy immediately while hot and crispy.
✅ Chef’s Tip: For extra crispiness, use high heat (425°F / 220°C) and make sure the vegetables are dry before tossing with oil. Harder vegetables (carrots, broccoli stems) take slightly longer than softer ones (zucchini, bell peppers), so consider adding them in stages if needed.