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Roasted Vegetables

Simple yet flavorful roasted mixed vegetables seasoned with herbs and olive oil, creating golden, tender bites with caramelized edges.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 2 pounds mixed vegetables (carrots, Brussels sprouts, bell peppers, zucchini, red onion)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (rosemary, thyme, or Italian seasoning)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar (optional)

Method
 

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Wash and chop all vegetables into similar-sized pieces, about 1-inch chunks.
  2. Place chopped vegetables in a large bowl and drizzle with olive oil. Sprinkle garlic powder, herbs, salt, and pepper over the vegetables. Toss with your hands until each piece is well-coated.
  3. Spread vegetables in a single layer on the prepared baking sheet. Don't overcrowd them - use two pans if necessary.
  4. Roast for 15 minutes, then shake the pan or flip larger pieces with a spatula. Continue roasting for 10-15 minutes until vegetables are tender when pierced with a fork and golden brown.
  5. Remove from oven and immediately drizzle with balsamic vinegar if using. Taste and adjust seasoning with more salt if needed.

Notes

Cut vegetables into similar-sized pieces for even cooking. Don't overcrowd the pan - use two pans if necessary. Store leftovers in refrigerator for up to 4 days. Reheat in 350°F oven for 5-8 minutes to restore texture. Can substitute any vegetables you have on hand.