Description
A comprehensive guide to preparing the best roasted vegetables that enhance the flavor of any meal.
Ingredients
Scale
- 2 cups of mixed vegetables (carrots, bell peppers, zucchini, etc.)
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of dried herbs (thyme, rosemary, or oregano)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and chop the vegetables into uniform pieces.
- In a large bowl, toss the vegetables with olive oil, salt, pepper, garlic powder, and dried herbs.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- Stir halfway through cooking for even roasting.
- Remove from the oven and serve warm.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For extra flavor, add a splash of balsamic vinegar before roasting.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg