Description
A vibrant medley of seasonal vegetables roasted to caramelized perfection with aromatic garlic and fresh herbs. This healthy, versatile side dish pairs beautifully with any main course and makes meal prep effortless!
Ingredients
Scale
Vegetables:
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes (about 2 cups)
- 1 large sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow or orange bell pepper, cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch half-moons
- 1 medium red onion, cut into wedges
- 8-10 Brussels sprouts, halved (optional)
- 1 cup broccoli or cauliflower florets (optional)
Seasoning:
- 1/4 cup extra virgin olive oil (plus more if needed)
- 6 cloves garlic, smashed or roughly chopped
- 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) – optional
- 1 1/2 teaspoons salt (or to taste)
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
Optional Finishing Touches:
- 2 tablespoons balsamic vinegar
- Fresh lemon juice from half a lemon
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese
Instructions
- Preheat Your Oven: Position oven racks in the upper and lower thirds of your oven. Preheat to 425°F (220°C). This high temperature is crucial for achieving caramelization and crispy edges. Line two large rimmed baking sheets with parchment paper or lightly grease with olive oil.
- Prep the Vegetables: Wash and dry all vegetables thoroughly – wet vegetables will steam rather than roast. Cut all vegetables into uniform 1-inch pieces for even cooking. Keep similar-cooking vegetables together: root vegetables (carrots, potatoes, sweet potatoes) in one group, and faster-cooking vegetables (zucchini, peppers, onions) in another.
- Season the Vegetables: Place all vegetables in a very large mixing bowl. Drizzle with olive oil, ensuring all pieces are lightly coated. Add the smashed garlic cloves, fresh rosemary, thyme, oregano (if using), salt, pepper, garlic powder, onion powder, and red pepper flakes (if using). Toss everything together thoroughly using your hands or a large spoon, making sure every vegetable piece is evenly coated with oil and seasoning. Don’t be afraid to really get in there with your hands – it’s the best way to ensure even coating!
- Arrange on Baking Sheets: Spread vegetables in a single layer across both prepared baking sheets. This is critical – don’t overcrowd! Vegetables should have space around them. If they’re touching too much, they’ll steam instead of roast and won’t develop those delicious crispy edges. If needed, use three baking sheets rather than crowding everything onto two. Place harder vegetables like potatoes and carrots toward the center and edges where heat is more intense.
- Roast: Place both baking sheets in the preheated oven, one on each rack. Roast for 20 minutes without disturbing them – this allows the bottom to caramelize properly.
- Stir and Rotate: After 20 minutes, remove pans from the oven. Use a spatula to gently flip and stir the vegetables, scraping up any browned bits stuck to the pan (that’s pure flavor!). Rotate the pans – switch their positions (top to bottom) and turn them 180 degrees. This ensures even cooking and browning.
- Continue Roasting: Return pans to the oven and roast for an additional 15-20 minutes, until vegetables are tender when pierced with a fork and have golden-brown, caramelized edges. Smaller or thinner pieces may be done at 15 minutes, while larger, denser pieces might need the full 20 minutes. Check for doneness by tasting – vegetables should be tender but not mushy.
- Optional Finishing: If using balsamic vinegar, drizzle it over the vegetables during the last 5 minutes of cooking for a tangy glaze. For a fresh, bright finish, squeeze lemon juice over the hot vegetables immediately after removing from the oven.
- Rest and Serve: Let the vegetables rest on the baking sheets for 2-3 minutes after removing from the oven. This allows them to finish cooking with residual heat and makes them easier to transfer. Transfer to a serving platter or bowl, garnish with fresh chopped parsley and grated Parmesan if desired, and serve hot or warm.
Notes
- Size Matters: Cut all vegetables to roughly the same size (1-inch pieces) for even cooking. Denser vegetables like carrots can be cut slightly smaller than softer ones like zucchini.
- Don’t Overcrowd: This is the number one mistake! Overcrowded vegetables steam instead of roast. Use multiple pans if necessary.
- Temperature: Don’t reduce the oven temperature thinking it will prevent burning. High heat (425°F) is what creates those delicious caramelized edges.
- Customize: Use whatever vegetables you have or prefer. Root vegetables, cruciferous vegetables, and most firm vegetables work wonderfully.
- Herb Options: Feel free to use whatever fresh herbs you have. Basil, sage, and tarragon are also delicious, though add delicate herbs like basil after roasting.
- Oil Amount: If vegetables look dry after tossing, add another tablespoon of olive oil. They should glisten but not be swimming in oil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 cup (approximately 1/8 of recipe)
- Calories: 156
- Sugar: 6g
- Sodium: 448mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg