Description
Simple Oven-Roasted Mixed Vegetables with Herbs recipe. Learn how to get perfectly tender, flavorful veggies every time, even with kitchen mishaps.
Ingredients
Scale
- Main Ingredients:
- 1 large bell pepper (any color), chopped into 1-inch pieces
- 1 medium zucchini, chopped into 1-inch pieces
- 1 medium yellow squash, chopped into 1-inch pieces
- 1 cup broccoli florets
- 1/2 red onion, cut into wedges
- Flavor Boosters:
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, leaves stripped
- Seasonings:
- 1 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- Optional Extras:
- Lemon wedges, for serving
- A pinch of red pepper flakes
- 2 tablespoons grated Parmesan cheese (if not vegan)
Instructions
- Prep Your Veggies:: First things first, get all your beautiful vegetables washed and chopped. This is where I tend to make a bit of a mess, honestly. Aim for roughly 1-inch pieces for most things, maybe slightly smaller for denser veggies like carrots if you’re including them. You want them all to cook at about the same rate, you know? It’s like a little veggie orchestra, everyone playing their part. I usually spread them out on a clean kitchen towel to make sure they’re super dry; wet veggies steam, dry veggies roast!
- Season & Toss:: Now, grab your biggest baking sheet – or two, if you have a lot of veggies. Crowding them is a rookie mistake I made so many times, leading to sad, soggy vegetables. Drizzle generously with olive oil, then scatter your minced garlic, fresh rosemary, thyme, salt, and pepper over everything. Get in there with your hands and toss it all together! Make sure every piece is coated. I love how my hands smell after this step, all garlicky and herbaceous. It’s messy, but it’s part of the fun!
- Arrange for Roasting:: Spread those seasoned veggies out in a single layer on your baking sheet(s). Remember what I said about not crowding? This is crucial for achieving those gorgeous crispy edges. Give each veggie its own little bit of space. I always take a moment here to admire the colors; it’s like a rainbow on a pan! This step is where the magic really starts to happen, getting them ready for that beautiful oven transformation.
- Roast to Perfection:: Pop your baking sheets into a preheated oven at 400°F (200°C). Let them roast for about 20-25 minutes. This is usually when I set a timer and try to resist peeking too much. After that initial time, pull them out and give them a good stir or flip. You’re looking for some tender-crispness and those lovely caramelized spots. I always feel a little thrill when I see those golden-brown bits starting to form. That’s flavor, right there!
- Finish Roasting:: Return the baking sheets to the oven and continue roasting for another 15-20 minutes, or until the vegetables are tender throughout and beautifully browned. Keep an eye on them, as oven temperatures can vary! I’ve had batches that took a little longer, and some that were done sooner. You want them soft enough to bite through easily, but still holding their shape. Sometimes I even give a little taste test right off the pan – shhh, don’t tell!
- Serve It Up:: Once they’re done, pull those glorious Oven-Roasted Mixed Vegetables with Herbs out of the oven. You can give them another sprinkle of fresh herbs if you’re feeling fancy, or a squeeze of lemon juice for a bit of brightness. The kitchen will smell absolutely incredible, a warm, inviting aroma that just says ‘home.’ They should be tender, slightly sweet, and those herbs will sing! Serve them hot and enjoy every flavorful bite.