Description
Savory Herb-Roasted Vegetables Medley brings vibrant flavors and easy prep to your table. A simple, delicious side for any meal, packed with fresh herbs.
Ingredients
Scale
- Garden Fresh Veggies:
- 2 cups broccoli florets
- 3 medium carrots, chopped
- 1 large bell pepper (any color), chopped
- 1 medium zucchini, chopped
- 1/2 red onion, cut into wedges
- Aromatic Herbs & Spices:
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
- Pantry Staples:
- 3 tbsp olive oil
- Finishing Touch:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Garden Fresh Veggies:: Okay, first things first, get all those beautiful veggies washed and chopped. I usually aim for pieces that are roughly the same size, about 1 to 1.5 inches. This is where I sometimes get a little too enthusiastic with the knife, but it’s fine, hon, just try to keep it consistent so everything roasts evenly. I remember one time I had tiny broccoli florets and huge carrot chunks; the broccoli was charcoal before the carrots were even tender! Learn from my mistakes, eh?
- The Herb & Oil Toss:: Now, grab a really big bowl – seriously, bigger than you think you need! Dump all your chopped veggies in there. Drizzle generously with olive oil, then sprinkle in the fresh rosemary, thyme, garlic powder, dried oregano, salt, and pepper. Use your hands, really get in there and toss everything until every single piece of veggie is coated. I love how the kitchen starts to smell like a little herb garden at this point.
- Spread ‘Em Out for Even Roasting:: Line a large baking sheet (or two, if you have a lot of veggies) with parchment paper. This is a game-changer for easy cleanup, trust me! Spread the seasoned vegetables in a single layer. This is critical for achieving that beautiful caramelization and not just steaming your veggies. If they’re crowded, they’ll steam, and we want roasted, not soggy, right? I’ve definitely overcrowded a pan or two in my day, and it’s always a sad, pale veggie affair.
- Time to Roast:: Pop that baking sheet into your preheated oven at 400°F (200°C). Roast for about 20-25 minutes. This is where the magic happens! You’ll start to see those edges getting golden and slightly crispy. The smell in your kitchen will be amazing, trust me, it’s a preview of the deliciousness to come. I always set a timer, but I also peek in to watch them transform.
- Give ‘Em a Good Stir:: After the initial roasting time, pull the baking sheet out and give the vegetables a good stir with a spatula. This helps ensure even cooking and browning on all sides. Honestly, sometimes I forget this step, and then I have perfectly roasted tops and slightly less exciting bottoms. Don’t be like me; give them a little flip! Then, pop them back in the oven for another 15-20 minutes, or until they’re tender and beautifully caramelized.
- The Grand Finale:: Once your veggies are tender-crisp and golden brown, pull them out of the oven. They should look vibrant and smell absolutely incredible. Taste a piece – careful, it’s hot! Adjust salt or pepper if needed. Then, sprinkle with that fresh chopped parsley. It’s like a little crown for your delicious dish! Serve them warm and watch them disappear.